This was the second dessert I made for my Italian themed dinner party. Did I really need two desserts, well no. But I am glad I made this one!
The crust is absolutely wonderful. The sherry really adds a huge amount of flavor.
The pastry is light and flaky - which is exactly what you want. But it is also hearty enough to hold up to the nut filling.
I was a little worried about the filling when I was making it. I thought the recipe would make a custard.
It is more of a paste really. It was very thick! And it is also a little unappealing in color.
And then you stir in the pistachios. The color of the base is still kind of taupe. But the nuts give the filling bright little flecks of green.
The pastry was quite easy to work with while making the lattice. And there was plenty left over to add to the fluted edges.
This pie was by no means sweet. There really isn’t a lot of sugar in the recipe.
I did make the pie the day before by dinner party. Again, I am really glad I did. I tasted the pie the first day and was a little underwhelmed.
By no means did it taste bad - it just wasn’t what I was expecting I think.
When I served the pie the next night, the flavors had really melded together. It was infinitely better the second night!
So it looks strange, but it really is a special treat!
TORTA DI PISTACCHIO
PISTACHIO PIE
PASTRY
2 Cups Flour
1 Egg
1/4 Teaspoon Salt
1/4 Pound Butter
1/2 Cup Sugar
2 Tablespoons Sherry
PISTACHIO FILLING
1 Pint Sweet Milk
2 Eggs
4 Ounces Pistachio Nuts
2 Ounces Granulated Sugar
3/4 Cup Whole Wheat Flour
1/4 Teaspoon Nutmeg
1 Tablespoon Powdered Sugar
Pinch Salt
Sift together flour, sugar and salt for pastry. Beat egg lightly. Blend all ingredients with butter in a deep bowl. Gradually add enough sherry to form a firm pastry. Roll until 1/8 inch thick and fit into a buttered pie plate. Flute edges. Cut balance of pastry into 1/2 inch wide strips. Reserve. For filling - chop nuts medium fine. Place flour in a deep saucepan. Gradually add milk and blend until smooth. Add sugar, beaten eggs, salt and nutmeg. Blend thoroughly. Place over a medium flame, stir constantly while bring to a boil. Lower flame and cook 10 minutes, stirring. Gradually add nuts. Continue stirring vigorously until all is well blended and the custard is smooth. Remove from fire and cool. Pour filling into prepared pie plate. Arrange pastry strips in a lattice pattern over the top. Pinch edges lightly. Bake in a 350 degree oven for 45 minutes. The mixture should be firm but not dry and the pastry golden brown. Remove from oven and cool. Sprinkle with powdered sugar just before serving.
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