Leche Flan and Macapuno Pie

Prepare the pie crust: In a food processor, combine flour, sugar, and salt, making sure there are no lumps. Add cold butter and pulse until you achieve a crumb-like texture. While pulsing, drizzle in just enough cold water to bring the dough together. Transfer the mixture to a work surface, flatten into a disc, and wrap in plastic wrap. Refrigerate for about 1 hour.

Roll out chilled pie dough on a floured surface until 1/2-inch-thick. Carefully transfer to a greased 10-inch pie plate. Trim off excess dough; discard. Cover with plastic wrap; chill until firm, about 2 hours.

Make the custard filling: In a bowl, combine sugar, flour, and milk. Stir until sugar dissolves. Transfer to a saucepan and cook over medium heat, stirring until the mixture thickens and starts to bubble. Cook for 1 more minute. Remove from heat.

Place egg yolks in a bowl. Pour in a little of the custard filling and stir until combined.

Add the egg mixture to the custard. Bring to a gentle boil, stirring constantly. Cook for 2 minutes. Remove from heat. Add vanilla extract, Then stir. Set aside to cool.

Scatter macapuno over the crust. Pour in cooled custard.

Bake in a preheated 350°F oven for 20 to 30 minutes or until the crust is cooked through. Cool on a wire rack.

Sprinkle sugar on top. Place pie under the broiler and bake until sugar has caramelized. Cover and chill for 10 minutes before serving.