SALTED MAPLE CUSTARD PIE WITH ROSEMARY AND MACADAMIA

SERVES 6

“I love serving this rich, custard pie with caramelised apples and creme fraiche.” Begin this recipe at least 4 hours ahead.

125g salted butter, chopped 200ml maple syrup 2/ 3 cup (165ml) pure (thin) cream 1/ 2 tsp vanilla bean paste 150g caster sugar 21/ 2 tsp cornflour 4 eggs 1 tsp apple cider vinegar

1/ 2 cup (75g) macadamias 1 tbs rosemary leaves Creme fraiche, to serve

PIE CRUST

160g plain flour, plus extra to dust 21/ 2 tsp caster sugar 95g cold unsalted butter,

cut into 2cm pieces 25ml apple cider vinegar

For the pie crust, place flour, sugar and a pinch of salt flakes in a bowl and stir to combine. Add butter and toss to coat, then rub into flour with your fingers, leaving some big chunks of butter. Combine the vinegar with 2 tsp iced water and gradually add to the dough, folding to form a shaggy dough. Enclose in plastic wrap and chill for 2 hours.

Roll out pastry on a floured work surface to 3mm thick and use to line the base and side of a 23cm shallow pie dish, trimming excess pastry and crimping the edges. Place in the freezer for 1 hour or until firm.

Preheat the oven to 200°C. Line pastry with baking paper and fill with pastry weights, then place on a baking tray and bake for 15 minutes or until base starts to turn golden. Remove weights and paper, and bake for a further 6 minutes or until base is golden and cooked through.

Reduce the oven to 170°C. Place 95g butter, maple syrup, cream and vanilla in a saucepan over medium heat and cook, stirring, until smooth and melted.

Whisk sugar, cornflour, eggs and vinegar together in a bowl to combine. Gradually pour the hot maple syrup mixture into the egg mixture, whisking constantly, until combined. Pour into pie shell. Bake for 35 minutes or until edges are set and there is a slight wobble in the centre. Remove from the oven and cool to room temperature.

Meanwhile, place macadamias on a baking tray with remaining 30g butter and roast for 8 minutes until macadamias are golden and butter is nut brown. Remove from oven and cool slightly, then fold through rosemary and 3 tsp salt flakes. Serve pie with creme fraiche and salted macadamia mixture.