Garlic Pie

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 12 tablespoons unsalted butter, chilled and cubed, plus extra for the pan
• salt
• 5 garlic cloves, peeled
• 1 1/2 cups freshly grated pecorino romano cheese (a sharp goat cheese, you can sub. with parmigiano, but it's not the same)
• 1/2 lb pancetta, cut into 1/4 inch cubes
• 3 eggs
• 1/4 cup raisins, soaked in cool water for 30 minutes and drained
• 10 saffron threads
• 1 teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon fresh ground black pepper
• 1 egg, beaten to blend

Recipe

• 1 make the dough: in a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
• 2 add the salt and enough ice water to make an elastic dough.
• 3 shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
• 4 preheat the oven to 400°f.
• 5 bring 1 quart of water to a boil.
• 6 drop in the garlic and cook for 15 minutes.
• 7 drain and rinse in cool water.
• 8 crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
• 9 cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
• 10 line a buttered 10-inch pie pan with 1 disk.
• 11 spoon in the filling, mounding it high.
• 12 top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
• 13 glaze the top with the beaten egg.
• 14 bake for 45 minutes to 1 hour, or until golden.
• 15 remove from the oven, place on a serving platter, and serve hot.