Garlic Pie - cooking recipe

Ingredients

For the dough
2 cups all-purpose flour
12 tablespoons unsalted butter, chilled and cubed, plus extra for the pan
salt
For the filling
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
To glaze
1 egg, beaten to blend

Preparation

Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
Add the salt and enough ice water to make an elastic dough.
Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
Preheat the oven to 400\u00b0F.
Bring 1 quart of water to a boil.
Drop in the garlic and cook for 15 minutes.
Drain and rinse in cool water.
Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
Line a buttered 10-inch pie pan with 1 disk.
Spoon in the filling, mounding it high.
Top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
Glaze the top with the beaten egg.
Bake for 45 minutes to 1 hour, or until golden.
Remove from the oven, place on a serving platter, and serve hot.