Of course! A “simple and delicious Italian pie” almost certainly points to the Torta della Nonna (Grandmother’s Cake). It’s a classic Tuscan dessert that is incredibly simple, relying on high-quality ingredients, and is absolutely divine.
It features a sweet, shortcrust pastry filled with a luxurious lemon-infused pastry cream and topped with pine nuts and a dusting of powdered sugar.
Torta della Nonna (Grandmother’s Cake)
This recipe breaks down the steps to make it straightforward and foolproof.
Yields: One 9-inch pie, serving 8-10 people
Prep time: 30 minutes (plus chilling and cooling time)
Cook time: 40-50 minutes
Ingredients
For the Pastry (Pasta Frolla):
· 2 cups (250g) all-purpose flour
· 1/2 cup (100g) granulated sugar
· 1/2 cup (115g) cold unsalted butter, cubed
· 1 large egg
· 1 large egg yolk (save the white for the egg wash)
· Zest of 1 lemon
· Pinch of salt
For the Pastry Cream (Crema Pasticcera):
· 2 cups (500ml) whole milk
· 4 large egg yolks
· 1/2 cup (100g) granulated sugar
· 1/3 cup (40g) all-purpose flour
· Zest of 1 lemon (or 1 tsp vanilla extract)
· Pinch of salt
For Topping:
· 2-3 tbsp pine nuts
· 1 egg white, lightly beaten (for egg wash)
· Powdered sugar, for dusting
Instructions
Part 1: Make the Pastry Cream (Do this first so it can cool)
- Heat Milk: In a medium saucepan, heat the milk and lemon zest over medium heat until it just begins to simmer. Remove from heat.
- Whisk Eggs & Sugar: In a separate bowl, whisk the egg yolks and sugar until pale and thick. Whisk in the flour and salt until smooth.
- Temper the Eggs: While whisking constantly, slowly pour about 1/3 of the hot milk into the egg mixture to temper it. This prevents the eggs from scrambling.
- Cook the Cream: Pour the entire egg-milk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a low boil. Let it bubble for 1 minute to cook out the flour taste.
- Cool: Immediately pour the pastry cream into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
Part 2: Make the Pastry Dough
- Combine Dry Ingredients: In a food processor, pulse the flour, sugar, salt, and lemon zest to combine.
- Cut in Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse sand.
- Add Egg: In a small bowl, whisk the whole egg and egg yolk together. With the food processor running, pour the egg mixture through the feed tube. Process just until the dough begins to clump together.
- Chill: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Divide it into two discs, one slightly larger than the other (about 60% for the bottom, 40% for the top). Wrap in plastic and refrigerate for at least 30 minutes.
Part 3: Assemble and Bake
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Roll Out Bottom Crust: On a floured surface, roll out the larger disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch tart or pie pan. Gently press it into the bottom and sides. Trim any excess overhang.
- Fill: Spread the chilled pastry cream evenly into the crust.
- Add Top Crust: Roll out the smaller disc of dough to a 10-inch circle. Carefully place it over the filling. Press the edges together with the bottom crust to seal. You can crimp it with a fork or your fingers.
- Finish: Brush the top with the lightly beaten egg white. Scatter the pine nuts evenly over the top.
- Bake: Bake for 40-50 minutes, or until the crust is a beautiful golden brown.
- Cool: Let the pie cool completely in the pan on a wire rack. This is crucial for the pastry cream to set.
- Serve: Just before serving, dust generously with powdered sugar.
Even Simpler Alternative: Italian Rustic Jam Crostata
If you want something even easier with no-cook filling, a Crostata is your answer.
· Use the same Pasta Frolla dough from the recipe above.
· Roll out about 2/3 of the dough for the bottom crust and place it in the pan.
· Spread with 1 to 1.5 cups of high-quality fruit jam (apricot, raspberry, and blackberry are classics).
· Roll the remaining dough and cut it into strips. Create a lattice pattern over the top.
· Bake at 350°F (175°C) for 35-45 minutes until golden.
Tips for Success
· Keep Things Cold: The key to a flaky crust is cold butter and not overworking the dough.
· Don’t Skip Chilling: Chilling the dough prevents it from shrinking in the oven.
· Quality Matters: Since the recipe is simple, use good butter, fresh lemons, and a jam you love.
· Cool Completely: Both pies must be cooled completely to slice neatly.
Both of these pies are staples in Italian homes and cafes. The Torta della Nonna is elegant and creamy, while the Crostata is wonderfully rustic and fruity. You can’t go wrong with either