Kumara Pie - cooking recipe

Ingredients

For the base
1 cup flour
1/2 cup icing sugar
125 g butter
1 egg yolk
2 tablespoons ice-cold water
For the filling
1 large egg
1 cup boiled kumara, plus
1/2 cup boiled kumara, pureed (remember, you may need to add about 1/2 cup of milk to soften the puree)
1/4 cup sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Preparation

For the base.
Process all the ingredients in a food processor until the pastry starts to come together.
On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180\u00b0C for 12 minutes.
Cool.
For the filling.
Process all the ingredients in a food processor until well mixed.
Pour into the baked pastry case and bake for a further 45-55 minutes at 180\u00b0C.
Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.