Whitchurch and Llandaff Living Issue 68

Autumn
pies
It may be cold outside but these autumnal pies will provide you with
comfort and warmth - perfect for those cold, stormy evenings
Autumn
harvest pie
250g plain flour
3/4 tsp salt
125g Trex
4 to 6 tbsp cold water
6 large eggs
1 tin of pumpkin
250g packed brown sugar
2 tsp ground cinnamon
1 tsp salt
1/2 tsp each ground cloves, nutmeg
and ginger
250ml evaporated milk
☐ Preheat the oven to 230C°. In
a large bowl, combine the flour
and salt; chop in the Trex until the
texture is crumbly. Gradually add
the water, tossing the mixture with a
fork until the dough forms a ball.
☐ Divide the dough in half. On
a floured surface, roll out each
portion to fit a 23 cm pie plate.
Place each crust in a plate; trim the
crust to a few centimetres beyond
the edge of the plate. Then flute the
edges.
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☐ For the filling, beat the eggs in
a large bowl. Add the pumpkin,
brown sugar, cinnamon, salt, cloves,
nutmeg, and ginger; beat just until
the mixture is combined. Gradually
stir in the milk and then pour the
mixture into the crusts.
☐ Bake your pie for 10 minutes.
Then reduce the oven setting to
180°C; bake the pie until a knife
inserted in the centre comes out
clean, usually around 40-45 minutes
longer. Cool the pies on wire racks
for one hour.
☐ Refrigerate for at least 3 hours
before serving. Refrigerate any
leftovers that you have.
☐ You have the option to decorate
your pie, either with cream, or you
can create mini pumpkins from any
leftover pastry. Create small balls
and score the edges to do this.