1. Make a short crust pastry with the flour, salt, butter and water. 2. Roll it out. 3. Line a shallow springform cake tin, 6 1/2-inches in diameter, keeping enough pastry back to form a lid. 4. Mix curd cheese with the cream, pine kernels, egg whites (beaten until frothy), the sugar and ginger. 5. Add any cider needed to work the mixture into a smooth paste (except for the kernels). 6. Place the filling in the pie crust and cover with a pastry lid. 7. Glaze the lid with the egg yolk, well beaten. 8. Bake in a moderate oven (GM 4, 350°F, 180°C), for about 45 minutes. 9. Serve warm or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
