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Traditional Swiss Easter Pie

Rich short crust:
200g flour, Shipton Mill organic cake and pastry flour, or spelt, or Swiss Dark, or a blend of various flours
½ tsp salt
100g cold butter
2-3 tbsp sugar
zest of ½ lemon
1 egg

400ml milk
1 pinch of salt
4 tbsp semolina (Shipton Mill organic fine semolina would be the obvious and excellent choice here), or 3 tbsp rice, such as camolino or originario
zest and juice of half a lemon
2-3 tbsp of jam (my suggestion is either red currant or quince jelly, or raspberry or apricot jam)
50g butter
3 tbsp sugar
3 tbsp raisins
3 tbsp ground almonds
3 yolks
3 egg whites, stiff

Prepare the pastry:
Add flour to a bowl, or on a clean surface, mix in the salt. Cut butter into small pieces and rub it into the flour until it looks like fine breadcrumbs. Add the sugar and lemon zest, bring the flour together into a heap and make a small dent. Lightly whisk the egg and work it into the flour, form a flat disk and cool for about 30min.

Prepare the filling:
Boil the milk, stir in the semolina and salt and cook for about 15 min on low flame, stirring occasionally. If using rice, cook for 30 min. Add the lemon juice and zest, then stir in butter, sugar, raisins and almonds. Let cool before adding the yolks. Beat the egg whites stiff and gently fold under the semolina.

Prepare the pie:
Butter a pie dish or line with parchment, roll or press the crust into the dish, let the pastry rest for 20min somewhere cool, then spread the jam on the bottom and add the filling. Bake at 220°C in the lower half of the oven for about 30 minutes. Remove from oven, let cool , then cut a piece of parchment into the shape of a rabbit, put in the middle of the pie and dust it with icing sugar, carefully remove the parchment . Enjoy!