Eat the Season
Pumpkin Pie Method 1 Heat the oven to gas 7, 220°C, fan 200°C. 2
To make the pastry, mix together the flour and the cinnamon, if using. Rub in the butter and stir in the icing sugar. Add enough water (about 7tsp) to mix to a stiff dough.
3
Roll out the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry. Roll out any trimmings and, using a small cutter, stamp out leaf shapes. Attach to the rim of the pastry using a little water. Chill for 15 minutes.
4 Line the pastry with foil and fill with baking beans. Bake blind for 8 minutes. Remove the foil and beans and return to the oven for 2-3 minutes. 5
Reduce the oven temperature to gas 3, 150°C, fan 130°C. To make the filling, put the pumpkin and all other filling ingredients in a bowl and mix well. Pour into the pastry case and bake in the oven for about 1 hour until the filling is set. Remove and leave to cool.
6 To serve, whisk the cream until thick. Spoon onto the pie and scatter over the orange zest.
10
D I S C O V E R I N G
March
Pa st ry I n g redie nt s
200g Pl ain F lou r 1 tsp Grou nd Cin na mo n (optio na l) 125g Butte r 2 tb sp Icing Su ga r
Fo r th e Topp in g 200m l Double Crea m 1 Ora ng e, ze sted
Fo r t h e F illi n g
ar 180g Ca st er Sug d Cin na m on 1 1/2 ts p G roun d Gin ge r 1/2 ts p G roun Sp ice 1/2 ts p Mix ed 3 Egg s pkin or so lid pa ck pu m 1 x 425g ca n a nd si eved m pkin, cook ed pu ed ic d 0g 5 4 C rea m 200 m l Dou ble
OCT OBE R 2 0 1 7