Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Special Equipment Needed:
- 9-inch pie plate
- Medium bowl
- Whisk
- Rolling pin
- Fork
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, mix together the melted butter and sugar until combined.
4. Add the eggs and vanilla extract and mix until combined.
5. Add the flour mixture to the wet ingredients and mix until just combined.
6. Grease a 9-inch pie plate with butter or nonstick cooking spray.
7. Press the dough into the pie plate and use a fork to poke holes in the bottom of the crust.
8. Bake the crust for 15 minutes, or until lightly golden.
9. In a saucepan, whisk together the milk, sugar, cornstarch, butter, cinnamon, nutmeg, cloves, and cardamom.
10. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
11. Remove from heat and stir in the walnuts and raisins.
12. Pour the custard mixture into the pre-baked crust.
13. Bake for 25 minutes, or until the custard is set.
14. Let cool before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 44g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Unsalted butter can be substituted with coconut oil.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Whole milk can be substituted with almond milk or oat milk.
- Walnuts can be substituted with pecans or almonds.
- Raisins can be substituted with dried cranberries or cherries.
Variations:
- Add 1/2 cup of chopped apples to the custard mixture for an apple custard pie.
- Add 1/2 cup of shredded coconut to the custard mixture for a coconut custard pie.
- Add 1/2 cup of chocolate chips to the custard mixture for a chocolate custard pie.
Tips and Tricks:
- Make sure to cook the custard mixture until it is thick and bubbly.
- Let the pie cool completely before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat leftovers in the microwave or in a 350°F oven for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or ice cream.
- Sprinkle with powdered sugar before serving.
Garnishes:
- Whipped cream
- Powdered sugar
- Ice cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Fruit salad
Troubleshooting Advice:
- Make sure to cook the custard mixture until it is thick and bubbly.
- Let the pie cool completely before serving.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers in the microwave or in a 350°F oven for 10 minutes.
Food History:
Şöbiyet is a traditional Turkish custard pie that has been enjoyed for centuries. It is believed to have originated in the Ottoman Empire and is still popular today.
Flavor Profiles:
This pie has a rich and creamy custard filling with hints of cinnamon, nutmeg, cloves, and cardamom. The walnuts and raisins add a crunchy texture and sweetness to the pie.
Serving Suggestions:
- Serve with a dollop of whipped cream or ice cream.
- Sprinkle with powdered sugar before serving.
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Region: Turkish