GREEK CUSTARD PIE WITH CARDAMOM, ORANGES, STRAWBERRIES & ROSEWATER
FOOD & DRINK
SERVES 12 FOR THE SYRUP 2 oranges, halved, thinly sliced 12 cardamom pods, crushed a little to open them up zest and juice of 1 lemon 440g sugar 1 teaspoon rosewater Put the oranges, cardamom, lemon zest and juice and sugar in a saucepan with 190ml water and simmer very gently for 15-20 minutes. Remove from the heat and stir in the rosewater. Set aside until the pie comes out of the oven. FOR THE FILLING 3 whole eggs 180g caster sugar pinch of salt 1½ teaspoon vanilla essence 500ml milk 500ml cream zest of 3 oranges zest of 3 lemons 100g semolina 50g unsalted butter, cut into 3-4 pieces In a mixing bowl, whisk the eggs, sugar, salt and vanilla together. Heat the milk, cream and orange and lemon zests in a medium saucepan over low-medium heat, stirring frequently, for 5 minutes. Don’t let the mixture boil. After 5 minutes, whisk in the semolina and keep stirring with a whisk until the custard thickens – this will take about 5 minutes. Remove from the heat and whisk in the egg and vanilla mix and the butter. Set aside to cool a little while you prepare the filo. FOR THE PIE 375g packet filo pastry, removed from the fridge 30 minutes before using (you’ll need 8-10 sheets of filo) 150g unsalted butter, melted 4 oranges, peel and pith cut off, segmented 2 x 250g punnets strawberries, hulled, quartered edible flowers to garnish (optional) Preheat the oven to 180℃. Line a baking dish (about 32cm x 21cm x 3.5cm) with baking paper. Lie a sheet of filo widthwise in the tray and brush with melted butter. Repeat with 6 more sheets, brushing with butter between each layer. Pour in the custard filling and fold the overhanging sides of the filo over the top of the pie. Cut 2 more sheets of filo in half and place on top of the custard, brushing with butter in between each layer. Brush the top of the pie with butter and put in the fridge to chill (this will make the filo easier to cut). Using the tip of a sharp knife, cut the pie just through the top layers of filo into 12 portions. Bake for 45 minutes or until the filo is golden brown and the custard is set. Check the pie after 30 minutes to make sure the filo is not burning. When it’s ready, remove the pie from the oven and pour over the syrup. If possible, chill it for 2 hours or overnight before re-cutting through the cut marks made before baking. Mix the orange segments and strawberries together. Divide the pie pieces among plates and serve with the orange segments and strawberries, garnishing with flowers if desired.