Caipirinha pies
Botervlaai
- 125 GRAM FLOUR
- 100 GRAM BUTTER, cold
- 3 EGGS, split
- 2 TBSP CACAO POWDER
- 2 TBSP CORN STARCH
- 200 GRAM SUGAR
- 3 TBSP ORANGE LIQUEUR
- 6 LIMES
- 450 GRAM FLOUR
- 3 1/2 CUP MILK
- 1 TSP YEAST
- 1/2 TSP SALT
- 175 GRAM SUGAR
- 3 TBSP CUSTARD POWDER
- 1 EGG YOLK
- 100 GRAM BUTTER, cold and cubed
Mix the flour with the butter, the cacao powder and 3 tablespoons sugar and knead this for two minutes. Put the dough in the fridge for half an hour. Roll it out and line 4 small pie molds with it. Press the juice out of 6 limes and use the rind of three. Bring this to the boil with half of the remaining sugar. Stir the corn starch with the egg yolks and add this to the lime juice; heat while stirring until it thickens. Make sure it does not boil. Add the liqueur. Whisk the eggs whites until fluffy with the remaining sugar. Bake the pies blind at 200 degrees Celsius for 15 minutes. Take out the stuffing and pour the lime mixture in the pies, and the egg whites on top. Bake 15 minutes more.
The original recipe is made with a Brazilian sugar cane liqueur, but using another liqueur is also fine.
On the 22nd of April 1500, Pedro lvares Cabal was the first European to arrive in Brazil and therefore, Discovery Day is celebrated. Click on culinary calendar for more links between cooking and historical events.
Mix 250 gram flour with 2/3 cup of milk, the yeast and the salt and knead for 10 minutes. Allow it to rise for one hour. Roll it out and line a greased pie mold with it; allow it to rise another hour. In the meantime, mix the custard powder with the egg yolk, 3 tablespoons of sugar and a few tablespoons of milk. Bring the rest of the milk to the boil. Add the custard mixture and heat, while stirring, until it thickens. Allow it to cool down and pour the custard into the pie. Rub the remaining flour with the rest of the sugar and the butter to crumbs and distribute these over the pie. Bake the pie 30-40 minutes at 200 degrees Celsius.
