Sweet but­ter­nut pie


Drum Food - - CONTENTS -

420g shortcrust pas­try, thawed flour for dust­ing

1kg but­ter­nut, peeled, de­seeded

and chopped

250g but­ter, chopped

250ml (1c) maple syrup

4 eggs

250ml (1c) cream

2,5ml (½t) nut­meg

450g (3c) flour

160g ic­ing sugar

6 egg yolks

10ml (2t) vanilla ex­tract whipped cream, to serve


55g wal­nuts, toasted and roughly


30ml (2T) brown sugar

2,5ml (½t) ground cin­na­mon

Pre­heat the oven to 160°C and grease a loose-bot­tom tart pan.

1 Roll the pas­try out on a lightly floured sur­face to a thick­ness of 3mm. Line the tart pan with the pas­try. Cover the pas­try base with bak­ing pa­per and put un­cooked beans or rice on top. Bake blind for 10 min­utes. Re­move the beans or rice and bake the pas­try for another 5 min­utes. Re­move from the oven and al­low to cool com­pletely.

2 In­crease the oven tem­per­a­ture to 180°C. Cook the but­ter­nut un­til soft and drain. Mash un­til smooth and stir in the but­ter un­til it has melted and the mix­ture is well com­bined. Set aside and al­low to cool com­pletely.

3 Stir the maple syrup and eggs, one at a time, into the but­ter­nut mix­ture. Add the cream and nut­meg and sift in the flour and ic­ing sugar.

4 Add the egg yolks one at a time and stir in the vanilla ex­tract. Pour the mix­ture into the pas­try case and bake for 35-40 min­utes un­til firm and golden. Re­move and al­low to cool.

5 WAL­NUT SUGAR Com­bine all the in­gre­di­ents.

6 Once the pie has cooled, sprin­kle the wal­nut sugar on top and cut into squares.

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