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Digital Subscriptions > delicious. Magazine > November 2018 > YOU CAN NEVER GO WRONG WITH PIE

YOU CAN NEVER GO WRONG WITH PIE

A burnished pastry crust is as pleasing to the eye as it is to the palate – and taking the time to make a pie is all part of the pleasure. These sweet and savoury gems from Annie Rigg’s latest book, Pies & Tarts, vary in trickiness but they all come with a level 10 joy-rating. So, as Annie urges, it’s time to “arm yourself with a rolling pin, dust your hands with flour and embrace this wonderful world”
Pecan, bourbon & chocolate pie,
PHOTOGRAPHS NASSIMA ROTHACKER STYLING TABITHA HAWKINS

favourites.

Roast onion, smoked bacon & gruyère tarts

MAKES 8. HANDS-ON TIME 40 MIN, OVEN TIME 1 HOUR 45 MIN, PLUS CHILLING

It’s worth tracking down smoked bacon in one piece from your butcher – it will have much more flavour and be less watery than pre-packed bacon slices.

MAKE AHEAD

Wrap the pastry tightly in cling film and keep chilled for up to 2 days.

FOOD TEAM’S TIP

If you’re pushed for time, use a food processor for step 1 (see Annie’s tips).

FOR THE PASTRY

• 250g plain flour, plus extra to dust

• 125g unsalted butter, chilled and diced

• 4 tbsp ice-cold water

• 1 tsp vinegar (cider or white wine)

FOR THE FILLING

• 4 small onions

• 2 tbsp olive oil

• 200g rindless smoked streaky bacon, preferably in one piece

• ½ tsp caster sugar

• 4 medium free-range eggs, plus 3 yolks

• 375ml double cream

• 75g gruyère, comté or cheddar, grated

YOU’LL ALSO NEED…

• 8 x 10cm x 3cm deep cake tins, (we used Dexam non-stick mini cake pans from amazon.co.uk)

1 Tip the flour into a bowl and add a good pinch of salt and ground black pepper. Add the butter and, using a round-bladed knife, cut it into the flour until the pieces are half their original size. Now switch to using your hands. Working quickly, pick up handfuls of the flour and butter and allow it to pass across your fingertips, gently pressing and rubbing the mixture as it falls back into the bowl. Rub the butter into the flour until there are only very small flecks of butter remaining.

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.