Kumara and cinnamon pie

1.Process flour, cinnamon, icing sugar and butter to make fine crumbs. Add 1 egg and process until mixture comes together in a ball; shape pastry into a disc. Cover with plastic food wrap; chill for 30 minutes.

2.Preheat oven to 180°C/160°C fan-forced. Roll three-quarters of the pastry out onto a lightly floured surface until large enough to line a 22cm (base diameter) round fluted tart pan with removable base. Ease pastry into pan. Trim edges; chill in freezer for 20 minutes. Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper; bake for 5 minutes more or until just coloured.

3.Increase oven temperature to 200°C/180°C fan-forced. Line a baking tray with baking paper. Process kumara, cream, remaining 3 eggs, caster sugar, maple syrup and allspice until smooth. Pour filling into pastry shell. Bake for 15 minutes.

4.Reduce oven temperature to 160°C/140°C fan-forced. Bake for 30 minutes more or until just set at centre. Remove from oven. Set aside for 10 minutes.

5.Roll remaining pastry out on a floured surface until 5mm thick. Using a leaf-shaped pastry cutter, cut leaves from pastry. Place on prepared tray. Brush leaves with extra egg; sprinkle with extra caster sugar. Bake for 8-10 minutes or until golden brown. Decorate pie with pastry leaves. Dust with icing sugar. Serve with ice-cream.