LAN­CASHIRE PUMP­KIN PIE

Lancashire Life - - FOOD & DRINK -

In­gre­di­ents:

For the pie:

350g short­crust pas­try 700g diced pump­kin

140g caster sugar

175ml milk

25g un­salted but­ter, melted 2 eggs, beaten

1tsp cin­na­mon

½ tsp grated nut­meg

Pinch of salt

For the meringues:

3 egg whites (room tem­per­a­ture)

¼ tsp cream of tar­tar

6tbsp sugar

½ tsp vanilla ex­tract

Method:

Pre­heat the oven to 180C/160C (fan)/gas mark 4. Roll the pas­try out onto a lightly floured sur­face and use it to line ei­ther one 22cm pie dish, or four smaller pie dishes. Re­frig­er­ate for 15 min­utes.

While the pas­try bases are chill­ing, chop the pump­kin flesh into small pieces, en­sur­ing that no seeds remain. Place the pump­kin in a large pan, cover with wa­ter, and bring to the boil. Leave to sim­mer for 15 min­utes be­fore re­mov­ing from the heat.

Re­move the pas­try bases from the re­frig­er­a­tor. Add a cir­cle of bak­ing paper and a hand­ful of bak­ing beans to each base be­fore bak­ing in the oven for 15 min­utes. Re­move the bak­ing paper and beans be­fore bak­ing for another 10 min­utes. Set aside to cool while you make the pie fill­ing.

Puree the cooked pump­kin by push­ing it through a sieve or us­ing a hand blender. Com­bine the sugar, salt, cin­na­mon, and nut­meg in a sep­a­rate bowl. Add the eggs, melted but­ter, and milk, stir­ring briskly un­til smooth. Pour in the pump­kin puree and con­tinue to mix.

In­crease the oven tem­per­a­ture to 220C/200C (fan)/gas mark 7. La­dle the pie fill­ing into the pas­try bases and use any left over pas­try to add a dec­o­rate crust or pas­try dec­o­ra­tions. Bake in the oven for 10 min­utes, then re­duce the tem­per­a­ture back down to 180C/160C (fan)/gas mark 4 for a fur­ther 35 min­utes. Re­move from the oven and leave on a wire rack to cool.

Place the egg whites and cream of tar­tar in the bowl of a stand mixer, beat­ing on a high speed un­til frothy. Al­low the mixer to keep beat­ing the mix­ture while you add the sugar, one spoon­ful at a time. Con­tinue un­til the sugar is fully in­cor­po­rated and the meringue stands in soft peaks. Gen­tly fold in the vanilla ex­tract.

Place the meringue mix in a pip­ing bag fit­ted with a star shaped noz­zle. Pipe small quan­ti­ties of the mix­ture around the edges of the pies be­fore crisp­ing up with a culi­nary blow­torch. Serve im­me­di­ately with a dol­lop of cream.

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