English pie with custard and nutmeg
6 servings
80 minutes
English pie with custard and nutmeg is a true embodiment of traditional British cuisine. Its history dates back to medieval times when nutmeg was a rare and valuable ingredient. The pie captivates with its creamy filling infused with vanilla aroma and warm, spicy notes of nutmeg. The crumbly crust harmonizes with the velvety texture of the cream, creating a delightful contrast. It is served warm or chilled as an elegant dessert perfectly complemented by a cup of English tea.
1
Sift the flour and a pinch of salt into a large bowl, holding the sieve as high as possible to aerate the flour. Add softened lard and 40 grams of butter. Mix the mixture with a knife. When it resembles an even crumb, start rubbing the fat into the flour with your fingers, occasionally lifting the flour mixture above the bowl and letting it fall.
- Wheat flour: 150 g
- Salt: to taste
- Lard: 25 g
- Butter: 45 g
2
Then sprinkle the dough with about a tablespoon of cold water, mix again with a knife using cutting motions. After that, knead the dough by hand until smooth, adding a little water if necessary until it stops sticking and forms a ball. Transfer the dough to a bag and refrigerate for 30 minutes.
- Water: to taste
3
Meanwhile, preheat the oven to 190 degrees, placing a baking tray in it (on the middle rack).
4
Take the dough out of the fridge and roll it into a circle on a lightly floured surface. Carefully transfer it to a tart pan (19–20 cm in diameter) using a rolling pin. Flatten and press it slightly. Trim the excess dough from the edges — the edges should extend about 5 mm above the pan. Roll out the remaining dough and cut out 24 leaves from it. Use the blunt side of a knife to draw veins on them.
5
Brush the dough with a small amount of beaten eggs, overlapping them in a circle along the edge. Prick the base with a fork. Brush the base with beaten eggs, remembering the edges. Bake in the oven for 20-25 minutes until golden and crispy. Check if the center of the base is rising. If so, press it down with your hands, prick it again with a fork and return it to the oven.
- Chicken egg (large): 3 pieces
6
Take out the base, reduce the oven temperature to 170 degrees.
7
Bring the cream to a boil in a pot. In a bowl, whisk the eggs, yolks, and sugar (not too vigorously to avoid bubbles). While whisking, gradually add the cream mixture to the egg mixture in a thin stream. Add vanilla and half of the grated nutmeg. Whisk again well.
- Cream 10%: 570 ml
- Chicken egg (large): 3 pieces
- Egg yolk: 2 pieces
- Cane sugar: 50 g
- Vanilla extract: 0.5 teaspoon
- Nutmeg: 1.5 piece
8
Place the base form on a baking sheet, pour in the cream, sprinkle with the remaining nutmeg, top with pieces of the remaining butter, and bake in the oven for 30-40 minutes until golden. The filling should become firm and slightly puffed.
- Nutmeg: 1.5 piece
- Butter: 45 g