Kumara Pie

• For the base
• 1 cup flour
• 1/2 cup icing sugar
• 125 g butter
• 1 egg yolk
• 2 tablespoons ice-cold water
• For the filling
• 1 large egg
• 1 cup boiled kumara, plus
• 1/2 cup boiled kumara, pureed (remember, you may need to add about 1/2 cup of milk to soften the puree)
• 1/4 cup sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg

1. For the base.
2. Process all the ingredients in a food processor until the pastry starts to come together.
3. On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
4. Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180u0b0C for 12 minutes.
5. Cool.
6. For the filling.
7. Process all the ingredients in a food processor until well mixed.
8. Pour into the baked pastry case and bake for a further 45-55 minutes at 180u0b0C.
9. Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.

base, flour, icing sugar, butter, egg yolk, water, filling, egg, boiled kumara, boiled kumara, sugar, unsalted butter, vanilla, salt, ground cinnamon, ground allspice, ground nutmeg

Taken from www.food.com/recipe/kumara-pie-210993 (may not work)