Pump­kin & pe­can pie

Little Treasures - - RECIPES -

I am a sucker for pump­kin pie, al­though I must ad­mit when I was younger it struck me as one of the odd­est dishes in the en­tire world. Pump­kin pie is a won­der­ful com­bi­na­tion of the dark f lavours of roasted pump­kin, the sweet­ness of mo­lasses and the earth­i­ness of cin­na­mon, cloves, gin­ger and nut­meg in one de­li­cious mouth­ful. READY IN 2 hours 15 min­utes SERVES 6

IN­GRE­DI­ENTS

Pas­try or 1 sheet of store-bought short­crust pas­try

PUMP­KIN PIE FILL­ING

250 grams plain (all-pur­pose) flour 1 ta­ble­spoon ic­ing (con­fec­tion­ers’) sugar pinch of salt 125g un­salted but­ter, chilled 1 egg, chilled 1 ta­ble­spoon wa­ter, chilled 1 small but­ter­nut pump­kin (squash), peeled, cored and cut into small pieces 110 grams pecans 1 tea­spoon dried gin­ger 1⁄2 tea­spoons dried cloves 1⁄2 tea­spoons nut­meg 1⁄2 tea­spoons ground cin­na­mon 4 eggs 185 grams firmly packed brown sugar 3 ta­ble­spoons mo­lasses 375 ml tinned evap­o­rated milk 1 Pre­heat the oven to 180°C. Place the pump­kin on a bak­ing tray and roast for 20 min­utes, or un­til slightly browned and black­ened. 2 Place the pecans onto a chop­ping board and crush them us­ing a rolling pin. Place a dry fry­ing pan over low heat, add the pecans and roast un­til fra­grant, then set aside. Re­turn the fry­ing pan to the stove­top over low heat and roast the gin­ger, cloves, nut­meg and cin­na­mon un­til fra­grant. Place the pump­kin, gin­ger, cloves, nut­meg and cin­na­mon into a food pro­ces­sor and process un­til com­bined. 3 Place the eggs into a large mix­ing bowl and whisk. Add the brown sugar, pump­kin mix, mo­lasses and evap­o­rated milk and whisk to­gether vig­or­ously un­til com­bined. 4 Add the pecans and fold through. Let sit for 1 hour cov­ered in the fridge. To make the pas­try, chop the but­ter into small cubes and set aside in the fridge. Place the egg in a small bowl and whisk. Set aside in the fridge. Clear a workspace and sieve the flour and ic­ing sugar on your bench, then add the salt. Add the but­ter and work through by pinch­ing the pieces of but­ter into the flour un­til it re­sem­bles chunky bread­crumbs. Re­move the whisked eggs from the fridge and add the chilled wa­ter, stir­ring un­til com­bined. Add the mix­ture to the flour and work with your hands un­til mix­ture be­gins to form large clumps. (Don’t over­work the dough as the but­ter may melt). Bring to­gether into a rough dough and then form into a disc. Wrap the dough in plas­tic wrap and re­frig­er­ate for at least 30 min­utes. 5 Pre­heat the oven to 220°C. Grease a pie dish with some but­ter. Lightly flour a clean work sur­face and re­move the pas­try from re­frig­er­a­tor. 6Us­ing a rolling pin, roll out the pas­try un­til it is a large disc that will eas­ily fit into your pie dish (Re­mem­ber, be­ing too big and trim­ming is bet­ter than too small). Line the pie dish with the pas­try, en­sur­ing it is pressed down in the cor­ners and prick the bot­tom of the pas­try gen­tly with a fork. Place the pie dish in the fridge for 15 min­utes. 7 Re­move the pie dish from the fridge and place a sheet of bak­ing paper in the cen­tre of the dish and fill with un­cooked rice and blind bake for 10 min­utes. Re­move the paper and the rice weights and re­turn the pie shell to the oven for a fur­ther 5 min­utes. Re­move the pie shell from the oven, trim away any ex­cess edges and get the pump­kin mix­ture from the fridge. 8 Gen­tly pour the mix­ture into the pie shell en­sur­ing it is evenly dis­trib­uted. Re­duce the oven tem­per­a­ture to 170°C and bake for 45 min­utes, or un­til the fill­ing is set. Re­move pie from oven and set aside to cool. Serve with a scoop of co­conut, date and mo­lasses frozen yo­ghurt (see page 196) on the side.

Pump­kin & pe­can pie

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