American Pie

Take inspiration from this month’s Thanksgiving celebrations and treat the family to a traditional home-baked US-style dessert.

Be a star baker with this classic fruit combination.

SERVES 12 | READY IN 2HRS 30MINS | PRICE PER SERVING 50p | V

• 280g plain flour

• 140g caster sugar

• 185g unsalted butter, cubed, plus 25g to glaze

• 3tbsp milk, plus extra to glaze

• 350g pack frozen blueberries, thawed

• 3tbsp lemon juice

• 3tbsp cornflour

• 600g frozen red cherries, thawed

1) Use a processor to blitz the four, a pinch of salt, 15g sugar and 185g butter into fne crumbs. Add the milk to make a dough that is soft but not sticky. Wrap in clingflm. Chill for 30mins.

2) Preheat the oven to 220C/200C Fan/Gas 7. Put the blueberries, 1tbsp lemon juice, 1tbsp cornflour and 50g caster sugar in a bowl. Stir well.

3) Put the cherries and the remaining lemon juice, cornflour and sugar in a separate bowl. Stir well.

4) Roll out two-thirds of the pastry on a floured surface and use to line the base of a greased 24cm pie dish. Spoon the cherry mixture over three-quarters of the base and the blueberries over the remaining quarter. Dot over the 25g butter. Roll out the remaining pastry. Cut into stars and stripes and use to decorate the pie. Brush with milk.

5) Bake for 1hr, covering with foil after 30mins, until the pastry is golden. Cool for 20mins. Serve with cream or vanilla ice cream.

Crumble adds a British twist to a traditional American recipe to create the ultimate comfort dessert.

SERVES 12 | READY IN 2HRS 20MINS | PRICE PER SERVING 60p | V

• 150g plain flour

• 1tbsp icing sugar

• 1/4 tsp ground cinnamon, plus 1/2 tsp for the filling

• 75g cold unsalted butter, cubed

• 1 egg yolk, beaten

• 2tbsp milk

• 600g Bramley cooking apples, peeled, cored and sliced

• 3 red eating apples, peeled, cored and sliced

• 2tbsp cornflour

• 50g soft light brown sugar

• 3tbsp lemon juice

• 50g walnut pieces

• 225g bag Chosen by you Crumble Topping

1) Put the four, a pinch of salt, the icing sugar, tsp cinnamon and butter in a processor. Blitz until fine crumbs form. Add the egg yolk and enough milk to make a dough that is soft but not sticky. Wrap in clingfilm. Chill for 30mins.

2) Preheat the oven to 160C/140C Fan/Gas 3. Put the apples in a pan with the cornflour, brown sugar, lemon juice and the tsp cinnamon. Stir well to coat, then stir in 200ml water. Cook for 5mins, stirring occasionally, until soft but not mushy. Allow to cool.

3) Roll out the pastry on a floured surface. Use to line the base of a greased, deep 24cm pie dish. Spoon the apple over the top.

4) Stir the walnut pieces into the crumble topping and scatter thickly over the top of the apple flling.

5) Bake for 45mins. Check halfway through, and cover with foil if the crumble is starting to brown too much. Serve warm with custard, creme fraiche or a scoop of vanilla ice cream.

This pud is all about contrasting textures – crumbly base, gooey flling and crunchy nut topping.

SERVES 12 | READY IN 1HR 40MINS | PRICE PER SERVING 58p | V

• 140g plain flour

• 135g cold unsalted butter, cubed

• 150ml good-quality maple syrup

• 175g muscovado sugar

• 1/2 tsp vanilla extract

• 3 eggs, beaten

• 200g pecan nuts

1) Blitz the four, a pinch of salt and 85g butter in a processor until fine crumbs form. Add 2-3tbsp cold water to make a dough that’s soft but not sticky.

2) Roll out the pastry on a floured surface and use to line a greased 20cm fluted fan dish. Chill for 30mins.

3) Preheat the oven to 180C/160C Fan/Gas 4. Heat the syrup, plus the sugar, vanilla extract and remaining butter gently in a small pan until melted. Allow to cool for 10mins before stirring in the eggs and pecans.

4) Pour the mixture into the pastry case, arranging the pecans the correct side up. Bake for 40mins until just set, covering with foil if the pecans start to brown too much. Leave to cool in the fan dish for 15mins before serving with creme fraiche or whipped cream.

America’s favourite Thanksgiving dessert is sweet, lightly spiced and perfect for a winter feast.

SERVES 12 | READY IN 2HRS 45MINS | PRICE PER SERVING 35p | V

• 200g plain flour

• 140g unsalted butter

• 2tbsp icing sugar

• 1 egg yolk, beaten

• 1/4 tsp vanilla extract

• 500g pumpkin or butternut squash (peeled weight), diced

• 3 eggs

• 125g soft light brown sugar

• 1tsp ground cinnamon

• 1tsp ground mixed spice

• 200ml double cream, plus extra, whipped, to serve

• Ground nutmeg, to serve

1) Blitz the four, butter and icing sugar in a processor until fine crumbs form. Add the egg yolk, vanilla and 1tbsp water and mix to make a dough that is soft but not sticky. Wrap in clingfilm. Chill for 30mins.

2) Preheat the oven to 180C/ 160C Fan/Gas 4. Put the pumpkin or squash in an ovenproof dish and roast for 30mins or until soft. Set aside to cool.

3) Meanwhile, roll out the pastry on a floured surface. Use to line a greased, loose-bottomed 24cm tart tin. Chill for 15mins. Line with baking paper and baking beans and bake blind for 20mins. Remove the beans and paper, then bake for 5mins more.

4) Puree the pumpkin or squash until smooth. Add the remaining ingredients and blend until smooth. Pour into the pastry case. Bake for 45-50mins until just set.

5) Remove the pie from the oven and leave to cool in the tin for 10mins. Serve with the whipped cream and a sprinkling of nutmeg.