Ingredients for Garlic Pie
- 2 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter
- 1 teaspoon salt
- 2 whole heads garlic, cloves separated and peeled
- 1 cup grated Pecorino Romano cheese
- 4 ounces pancetta, finely diced
- 1 large egg
- 1/2 cup raisins
- 1/2 teaspoon saffron threads
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 cup ice water
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How to Make Garlic Pie
- **Make the Dough:** In a large bowl, cut cold butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Knead briefly until smooth. Wrap and refrigerate for at least 30 minutes (or up to 24 hours).
- **Prepare the Garlic:** Bring 1 quart of water to a boil in a saucepan. Add garlic cloves and cook for 15 minutes. Drain, rinse under cold water, and crush the cloves.
- **Make the Filling:** In a large bowl, combine the crushed garlic, Pecorino Romano cheese, pancetta, raisins, saffron, nutmeg, cinnamon, ginger, salt, and pepper. Mix well.
- **Assemble the Pie:** Preheat oven to 400°F (200°C). Divide the dough in half. Roll out each half into a 1/2-inch thick disk. Place one disk in a buttered 10-inch pie pan.
- **Fill and Bake:** Spoon the garlic filling into the pie crust, mounding it high. Top with the second disk of dough, crimping the edges to seal. Trim any excess dough.
- **Glaze and Bake:** Brush the top crust with beaten egg. Bake for 45-60 minutes, or until the crust is golden brown and the filling is heated through.
- **Serve:** Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
59g
Carbs
9g
