Kumquat Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">450g fresh kumquats, washed and sliced into thin rounds (seeds removed)</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">120ml fresh lemon juice</li> <li class="ingredients-single-item">60g unsalted butter, melted</li> <li class="ingredients-single-item">2 tbsp kumquat zest (or orange zest)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-75ml ice-cold water</li> <li class="ingredients-single-item">1 egg (for egg wash)</li> <li class="ingredients-single-item">1 tbsp demerara sugar (for sprinkling)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry blender (or food processor)</li> <li class="equipment-single-item">Fine mesh sieve</li> <li class="equipment-single-item">Citrus zester</li> <li class="equipment-single-item">Pie weights or dried beans</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare the kumquats by slicing them thinly (about 2-3mm) and carefully removing all seeds. The thin slicing is crucial as kumquat peels are edible but can be bitter if too thick. Place the slices in a bowl and toss with 50g of the sugar. Let them macerate for 30 minutes to draw out some bitterness and soften the fruit. This maceration process is essential for balancing the natural tartness of kumquats. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While the kumquats macerate, prepare your pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in those desirable flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gradually add the ice water to the flour mixture, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You may not need all the water – stop when the dough holds together when pinched. Divide the dough into two portions (one slightly larger than the other), shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 190°C (375°F). Remove the larger disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll it out to a 30cm circle about 3mm thick. Transfer carefully to your pie dish, gently pressing it into the corners without stretching. Trim the edges leaving a 2cm overhang. Return to the refrigerator while preparing the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large bowl, whisk together the eggs, remaining 150g sugar, lemon juice, melted butter, kumquat zest, vanilla extract, and salt until well combined. Drain any excess liquid from the macerated kumquats (reserve this flavorful syrup for cocktails or tea sweetener) and fold the kumquat slices into the egg mixture, distributing them evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove the pie shell from the refrigerator and pour in the kumquat filling. Roll out the second disc of dough and either create a lattice top or cut decorative vents if using as a full top crust. If using a full top crust, brush the edge of the bottom crust with water before sealing with the top crust to ensure it doesn't separate during baking. Trim and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Lightly beat an egg with 1 tablespoon of water and brush this egg wash over the top crust. This creates that beautiful golden-brown shine during baking. Sprinkle with demerara sugar for a professional-looking sparkle and extra crunch. Place the pie on a baking sheet (to catch any overflow) and bake on the middle rack for 20 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Reduce the oven temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is just set but still has a slight wobble in the center. If the crust edges brown too quickly, cover them with foil or a pie crust shield. The filling will continue to set as it cools, so don't overbake or you'll lose the silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the pie to cool completely on a wire rack for at least 4 hours before slicing – patience is key for clean slices! This resting time allows the custard to fully set and the flavors to meld beautifully. Serve at room temperature or chilled with a dollop of lightly whipped cream to balance the brightness of the kumquats. The pie will keep, covered in the refrigerator, for up to 3 days. </li> </ol>