As it gets colder we look for rich flavours and there’s nothing better than a mulled cider! If you’ve never had a go at mulling it’s worth the effort and if you have some chai spice around – use that! You can mull any of our ciders or mead. You can spice your apple in a hot apple pie too! At the Darkes Apple Shack we currently have this year’s first fresh-picked pumpkins from our favourite chemical-free potato and pumpkin farmer, Luke. To celebrate pumpkin season and for something a little different, bake a spiced pumpkin pie. They are popular in the United States and Canada. Here’s a recipe to have a crack at.
Spiced Pumpkin Pie
Use a 23 cm pie dish, line with baking paper
- 1 1/4 cups Plain flour
- 1/4 teaspoon salt
- 3 tablespoons margarine
- 4 tablespoons cold butter (or substitute) 4 to 5 tablespoons ice water
- 2 tablespoons plain flour
- 1/4 to 1 1/4 teaspoons cinnamon to taste; use the larger amount if you’re a cinnamon lover Small pinch ground cloves
- 1/8 teaspoon to 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger optional
- 1/2 teaspoon salt
- 3/4 cup brown sugar, packed
- 1 1/2 cups pumpkin purée (make beforehand by baking the pumpkin and mashing it in a blender) 2 tablespoons maple syrup, honey or golden syrup
- 1 1/2 cups (340g) milk or a 12-ounce can evaporated milk
- 2 large eggs, lightly beaten
Mix plain flour and salt. Add margarine, work it in with your fingers or a mixer until mixture is evenly crumbly. Add cold butter.
Use your fingers to quickly squash it in, in thin chunks. They don’t have to be mixed in properly. Drizzle ice water, tossing the mixture as you add water. When it comes together, stop. Mixing dough too much or adding too much water toughens it. Squeeze it into a ball. Wrap dough in a beeswax wrap, baking paper or other plastic alternative, and refrigerate for about 30 minutes, before rolling it out to make the pastry base in your pie dish.
Mix flour, spices and salt in a bowl. Add sugar and pumpkin, blend thoroughly. Stir in syrup and milk. Allow the mixture to rest for an hour at room temperature; or leave overnight in the fridge. This develops the flavour and helps with consistency of the filling.
Add beaten eggs, whisk till combined. Pour filling into prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.
Preheat oven to 230° C. Place pie on the bottom rack, bake it for 15 minutes. Reduce temperature to 180° C, move pie to the middle rack, then bake for 35 to 40 minutes, or until a knife inserted 2.5cm from the edge comes out moist, but clean.
Remove pie from oven, cool to room temperature (or chill) before serving. Serve with whipped cream.