Preheat oven to 350 degrees. Make a pastry as directed and fit into a 23 cm piepan, making a high fluted edge; do not bake. Cream butter and sugar until light, beat in eggs, one at a time. Sprinkle in flour and blend until smooth. Mix in remaining ingredients and spoon into pastry shell. Bake 45 minutes until browned and springy to the touch. Cool on wire rack and serve at room temperature.