Lime and buttermilk pie

Ingredients

Quantity		Ingredient
		-Source: Australian Vogue Wine and Food Cookbook
1993		\\1994

Directions

Pastry: 180g butter 270g plain Flour ½ teaspoon salt chilled water Filling: 6 eggs 300g caster sugar 3 tablespoons flour 560ml buttermilk 90g melted butter juice of 1 or 2 limes 1 teaspoon vanilla extract rind of 1 lime, finely grated cinnamon To serve: rind of 1 lime, coarsely grated creme fraiche To make the pastry: process the butter, flour and salt in a food processor until the mixture resembles coarse breadcrumbs. With the motor still running, slowly add the iced water until the pastry forms a ball. Refregerate the pastry for 1 hour, then roll it out and line a 23cm fluted flan tin. To make the filling: beat the eggs and sugar until light and creamy.

Stir in the flour and add the buttermilk, melted butter, lime juice, vanilla and finely grated rind. Pour the filling into the pie shell, sprinkle with cinnamon and bake in a preheated 190-C oven for 30 minutes or until the filling has set and the pastry is a light golden colour. Remove from the oven and chill the pie.

To serve: sprinkle the coarsely grated lime rind over the pie and serve with creme fraiche. Rosie Cochrane Bon Appetit - Exec.Chef Magnus Johansson

Submitted By JOELL ABBOTT On 09-28-94

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