Chestnuts pie

Autumn has arrived and so the chestnuts as well as the pumpkins. As I am a chestnuts lover, here you can find a recipe for a nice ‘crostata’ which is a particular Italian baked pie with a grid of dough on top. If you want to find out more I recommend you this article https://en.wikipedia.org/wiki/Crostata.

Ingredients for 1 30cm diameter shape:

• 1.5 teaspoon of baking powder
• 150 gr of flour buckwheat
• 80 gr of sugar
• 50 gr of butter (melted)
• 2 eggs (1 yolks, 1 entire)

Ingredients for the filling:

• 250 gr of chestnut marmalade
• 250 ml of Chestnuts in syrup

Process:

1. Start by melting the butter in the microwave or on the stove. In the meantime, put the flour in a bowl of medium dimensions and mix it with sugar and baking powder with the support of a fork.
2. When the butter is melted, add it in the bowl where the flour is and add one entire egg and one egg yolk. Knead everything together until the dough reaches a non-sticky consistency. It might be necessary to use a little bit more flour to reach the right consistency. It is highly recommended to use your hands to knead the dough together after adding the eggs instead of using a fork.
3. Shape the dough in a ball and let it rest for half an hour in the fridge.
4. After the time passed, put aside a piece of the dough and roll the rest in the baking tray. The thickness of the dough should be around 0.5cm.
5. Proceed by spreading the chestnut marmalade on top of the rolled dough. Now, roll the rest of the dough onto a baking paper with the help of a rolling pin. Cut it into stripes and position them on the cake in order to create a square pattern or a grid.
6. Finally, bake the cake in the oven at 180° for 20 min.
7. Put some chestnuts as topping and decoration on the cake.

Tips:

• Instead of using the chestnuts in syrup, you can use marron glacees.

Gallery

• Image 1 Dough ready to be rolled

• Image 2 Can of chestnuts in syrup

• Image 3 Spreading the marmelade on the dough

• Image 4 Ready Chestnuts crostata