Grandmother’s Pine Nut Pie

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Grandmother’s Pine Nut Pie : Torta della Nonna con Pignoli.

Grandmother's Pine Nut Pie : Torta della Nonna con Pignoli.

Hello everybody !
We had my birthday party last week end and I decided to bake and publish one of two best desserts I grew up with: Grandmother’s Pine Nut Pie.

There is something very special about pine nuts and their flavours and the pie filled with lemony cream and pine nuts is really very dear to my heart. This is why we agreed to make my favourite instead of my son’s.
Grandmother's Pine Nut Pie : Torta della Nonna con Pignoli.
The way you serve the slices is totally up to your preferences but we keep the pie in the fridge before serving ( it has always been marked as „serve cooled“in our family’s recipe notes ).
Since I arrived home on Friday evening, I combined crust ingredients and left it ( raw ) in the fridge until the next morning. If you decide to make it in one day, leave it in the fridge for two hours, at least.
Once the pie is baked, you can easily keep it in the fridge for several days up to one week.

Grandmother's Pine Nut Pie : Torta della Nonna con Pignoli.
How do I know that ? If you decide to bake this beauty and are the only one eating it, it does not change the flavours within seven days at all. Tested by me.

5 from 7 votes
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Grandmother's Pine Nut Pie

Grandmother's Pine Nut Pie : Torta della Nonna con Pignoli.

Course Dessert
Cuisine Italian
Keyword Grandmother's Pine Nut Pie
Servings 12 slices

Ingredients

  • Ingredients for the crust:
  • 8 Tbsp unsalted butter, room temperature
  • 4 Tbsp sour cream
  • 2 cups all purpose flour
  • 4 Tbsp sugar
  • 1 egg
  • 1 egg yolk
  • Pinch of salt
  • Filling ingredients:
  • 1 cup milk
  • 1 cup whipping cream
  • 7 Tbsp flour
  • 6 Tbsp sugar
  • Pinch of salt
  • 3 eggs
  • 1 egg yolk
  • 2 Tbsp unsalted butter, room temperature
  • 1 cup pine nuts, roughly ground ( 13 Tbsp )
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 1 egg white for egg wash
  • 2 Tbsp whole pine nuts to garnish before baking
  • Icing sugar to dust before serving

Instructions

  1. On clean working surface, combine, using your hands, all the crust ingredients. Leave in the fridge for two hours, at least.

  2. In medium sized pot, on low heat, slowly bring to boil milk and whipping cream.

  3. While the liquids are on the stove top, combine flour, sugar, salt, eggs, egg yolk and butter in a bowl to get smooth texture.

  4. Add the mixture from the bowl to the liquids and slowly boil, mixing with spatula con-stantly until thick ( 5 minutes ).

  5. Take away from the heat and add lemon zest, lemon juice and pine nuts. Combine.

  6. Preheat the oven to 180 C / 356 F.

  7. Grease rounded pan ( 10 inches in diameter ).

  8. Half the crust and roll it out to fit the bottom and the sides of the pan.

  9. Bake the crust alone for 10 minutes.

  10. Take it out and pour the filling in.

  11. Roll out the second half of the crust and cover the filling. Seal the edges and cut away the extras, if any.

  12. Egg wash and sprinkle with whole pine nuts.

  13. Bake for 30 minutes.

  14. Take out and cool completely before serving. Sprinkle with icing sugar to taste.

 

Grandmother's Pine Nut Pie : Torta della Nonna con Pignoli.

 

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