Ringlet Pie

A pie recipe for all foodies:

(*) Pie dish of 26 cm ø Mix the flour and salt. Add the butter in flakes. Now grate everything together between your fingers until crumbly. Add the water. Quickly knead the ingredients into a smooth dough. Wrap in cling film and leave to cool for at least twenty minutes.

In the meantime, halve and remove the seeds from the ringroot.

Chop the tree nuts with a chopping knife or a large kitchen knife. Mix with the vanilla sugar and the flour.

Roll out just under two-thirds of the dough a little larger than the pie dish. Spread the pie with it, making a rim. Prick the bottom regularly with a fork.

Spread half of the nut mixture evenly on the pastry base. Top with the ringworm and drizzle with the honey or maple syrup. Sprinkle the remaining nut mixture on top. Evenly distribute the butter in small flakes on top.

Roll out the remaining dough 1 cm larger than the mold and prick it regularly with a fork. Place over the filling as a lid.

Press the edge well smooth. Mix the egg yolks and the cream and brush the pie with it.

Meanwhile, bake the Ringlotten Pie on the lowest rack of the oven heated to 200 °C for thirty-five to forty minutes. Serve lukewarm or cooled.

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