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Golden staircase pie

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Recipe may contain gluten, milk, soy, sesame and egg.

This Aussie retro dessert features luscious layers of crumbly buttery pastry, lemon and orange custards, and whipped cream.

21 Ingredients


  • 225g (1 1/2 cups) plain flour

  • 2 tbsp caster sugar

  • 125g unsalted butter, chilled, chopped

  • 1 egg yolk

  • 1 tbsp chilled water

  • Whipped cream, to serve
  • Lemon custard


  • 70g (1/3 cup) caster sugar

  • 2 tbsp cornflour

  • 1 1/2 tbsp custard powder

  • 250ml (1 cup) milk

  • 160ml (2/3 cup) thickened cream

  • 20g butter, chopped

  • 2 tbsp fresh lemon juice

  • 1 tbsp finely grated lemon rind
  • Orange custard


  • 100g (1/2 cup) caster sugar

  • 35g (1/4 cup) custard powder

  • 2 tbsp cornflour

  • 310ml (1 1/4 cups) orange juice

  • 30g butter, chopped

  • 1 tbsp finely grated orange rind

  • Orange food colouring, to tint

6 Method Steps


  • Step 1

    Place the flour, sugar and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add the yolk and chilled water. Process until the pastry just comes together, adding a little more water if necessary. Turn pastry out onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper or plastic wrap. Place in the fridge for 20-30 minutes or until firm enough to roll out.

  • Step 2

    Lightly grease a 3cm-deep, 20cm (base measurement) glass or ceramic pie dish. Roll the pastry between 2 sheets of baking paper until 4mm thick. Line prepared dish with pastry. Trim the excess. Use your fingertips to press and crimp pastry edge. Place in the fridge for 30 minutes to rest.

  • Step 3

    Preheat the oven to 200C/180C fan forced. Line the pastry with baking paper. Fill with pastry weights or uncooked rice. Bake for 15 minutes. Remove the paper and weights. Bake for a further 10-12 minutes or until golden. Set aside to cool.

  • Step 4

    Meanwhile, to make the lemon custard, combine the sugar, cornflour and custard powder in a saucepan. Gradually whisk in the milk and cream until smooth and combined. Cook, stirring, over medium heat until the mixture boils and thickens. Simmer, stirring, for 2 minutes. Remove from heat. Stir in the butter, juice and rind. Pour the mixture into the pastry case. Place in the fridge for 1 – 1 1/2 hours or until firm.

  • Step 5

    Meanwhile, to make the orange custard, combine the sugar, custard powder and cornflour in a saucepan. Gradually whisk in the juice and 160ml (2/3 cup) water until smooth and combined. Cook, stirring, over medium heat until the mixture boils and thickens. Simmer, stirring, for 2 minutes. Remove from heat. Stir in the butter, rind and a drop of food colouring. Pour the mixture over the lemon custard layer in the pastry case (see note). Place in the fridge for 2-3 hours or until set.

  • Step 6

    Serve the pie topped with whipped cream and any leftover orange custard, if you like.
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Recipe Notes

If you have any of the orange custard mixture leftover, pour it into a bowl and place in the fridge for 2 hours to set. Chop into small pieces to decorate the pie just before serving.

Image by Brett Stevens

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