When Do You Expire A Harness

Grandma's PIE

Ingredients for the dough: 300 gr

flour

125 g butter 150 g sugar 1 egg


half a sachet of yeast 2 tablespoons brandy 2 tablespoons pine nuts

sugar icing

Ingredients for cream:

575 grams of milk 2 egg


150 g sugar 2 tablespoons flour (or flour almonds)
vanilla powder (vanilla or vial)
zest of 1 lemon

Pasta Preparation:

Prepare the dough as in the preparation of the pie: Cut the cold butter into cubes from the fridge, add the flour, sugar and work with your fingers to create a crumbled. Create a dimple in the center and add egg, baking powder and brandy, mix all the ingredients form a ball and put it in the fridge, wrapped in foil, for at least half an hour.

Cream Preparation:

Pour the milk in a saucepan add the lemon zest and bring to a boil. Apart from beating the egg yolks with sugar, add flour and vanilla. Pour the hot milk mixture to the thread on freshly prepared, stirring constantly. Bring the mixture back over heat and bring to a boil, stirring constantly, until the cream is thickened. Allow to cool.

Pasta Preparation:

Spread 2 / 3 of dough on a mold lined with parchment paper, pour the custard layer with a spoon and cover with remaining dough. Spread the pine nuts and bake at 180 degrees for 25 minutes.
Cool well on a wire rack and sprinkle with powdered sugar before serving.

Tips:

Before the pine nuts over the cake wet with water to prevent burning during cooking