OK, here are the pies that caused all the trouble, below!
I cannot take full responsibility for this recipe, however I have messed with it over the years to make it mine because, quite frankly, I hated pumpkin pie until this came along.
Firstly - pastry. Now, this is definitively NOT my recipe, I found it here and it is the best sweet-pie crust I've ever had. Seriously, you could make this into biscuits it's so good.
450 to 500 gms flour
50gms custard powder
250 gms butter
250 gms caster sugar
2 eggs
Next, the magic pie filling:
1 cup cooked pumpkin
2 eggs
1 cup condensed milk (a medium tin)
2 tablespoons brown sugar
1 apple, grated
lemon zest (half a lemon)
1 tablespoon brandy (or a teaspoon of vanilla essence for kids)
Raisins or dried fruit
Preheat oven to about 200 celcius, whatever that is in fahrenheit.
I normally dice the pumpkin quite small and put it to boil, then I cheat and whiz the pastry in a mixer and put it in the fridge. The pastry mix is really sticky, don't expect to be able to use a rolling pin.
Once the pumpkin is cooked I then also cheat and put it into the mixer (drained) with the milk, sugar, eggs and brandy - otherwise you have to mash it by hand, beat the eggs and then hand mix it all. Grate the apple, zest the lemon and stir that in by hand - squeeze some lemon juice in as well but not too much.
Then, crucially, take the spoon that you used to empty the condensed milk tin and lick it clean. These calories do not count!
Take a muffin tray and grease it up then roll the pastry by hand into small golf balls and press them into the moulds to make the crusts. Cook them for about 5 minutes until there's a bit of a hard skin on them. Cook them too long and they puff up or go brown which you don't want.
Spoon the raisins or fruit into each shell and then add the pumpkin mix and cook for about 10 minutes, or until it's risen and slightly brown on top.
I then sieve some sugar and cinnamon over the top and let them cool.
These pies are what won the pie-off at the nursery, below...
12 comments:
So nice of you to share your secret!
I'm trying this! I get lots of pumpkins with my CSA, so this is perfect!
What on earth is custard powder?
My absolute fave pie ever! The boys love them too and I've been making them for a few weeks now. My filling and crust recipes differ slightly from yours but that's the great thing about pumpking pie, it likes and insists on variety! I've even made them from squashes too! We eat fresh whipped cream on mine. There is a pic of a slice of the last pumpkin pie I made on my twitpic: http://twitpic.com/l5nsf
you've been over the pond for too long..........could I have that pastry recipe in Canuck please
ashise or the more commonly spelled asheesh! do you 'spect me to do the conversions myself?!:?
@ Helen: I found this GREAT converter online. It's converts even different volumes of different ingredients, absolute genius.
http://www.convert-me.com/en/convert/cooking#subs
num num
Michelle - yeah, but I bet you have a great recipe too...
Jennie - Bird's Eye custard powder... you use it to make, er, custard. You don't need it but it does do something mystical to the crust...
DJ - now that's some FINE looking pie!
Helen - hope Jennie's converter works... you can tell that the filling part is a Canadian recipe and the pastry is American!
Jennie - thanks Ma'am!
Darth - great to see you man! We double commented...
I'm SO going to make this on Halloween.
The pastry is American you say???? American? As in the US of A? Those people south of my border who still heat up in Farenheit, drive in miles and measure in ....
no wait.....
Cups rather than litres
and
ounces rather than say grams?
Those Ameicans?
Or did you have some other Americans in mind..........
Like perhaps the equatorial variety?
wratids - South American rats
I got lots of pumpkins at home and I am running out of ideas on how to cook them! Love that you shared something! Thanks!
I'm making this for Thanksgiving, can't wait!
Post a Comment