Lingkan Reang
Prepare a shortcrust pastry in advance, chill, and butter an 8-inch pie dish.
Roll out half the pastry, line the dish, prick with a fork, and chill.
Mix filling ingredients, macerate for 30 minutes, then cook with butter until thickened, cool completely.
Fill the pie with the prepared filling and cover with the other rolled pastry.
Crimp edges, brush with milk or egg wash, and make slashes on top.
Bake at 220°C for 15 mins, then at 190°C for 45 mins, cool 4 hours before serving.