Chard Leaves Sweet Nicoise Pie

1. 1

   ["In a food processor, combine the all purpose flour, baking powder, the light brown sugar, salt and the lemon zest and pulse.", "Add the egg and pulse until you obtain a sandy texture.", "Wrap the dough in a plastic film and place it in the refrigerator for, at least, half an hour.", "Place a cooking pan over medium fire and toast the pine nuts. Reserve.", "In a small saucepan, heat the pastis. Turn off the eat and stir in currants. Reserve.", "Peel, chore and dice the pears. Cook it in a saucepan, over medium heat, until it turns into a puree. Reserve.", "In a large bowl, stir together all the ingredients: the sliced chard leaves, the light brown sugar, the grated parmesan, the egg, the olive oil, the pear puree, the pine nuts and the currants macerated in pastis.", "Get the pie crust out off the refrigerator and split it in two equal parts.

2. 2

   Meanwhile, preheat your oven at 392u00b0F.", "On a floured surface, roll out the dough to fit a 11 inch baking pan.", "Place the first pie crust in an oiled baking pan.", "Place the second pie crust on top of the filling, seal the edge.", "With a thin sharp knife make small holes on the top crust.", "Place the baking pie into the oven for 45 minutes, until the crust turns golden.", "Take it out of the oven and let it cool for 30 minutes.", "Serve slices slightly dusted with confectioner sugar."]

* Per serving · 4 servings · Values may vary.