Recipe: Pumpkin Pie (Gluten Free)

Not many of the English have ever tried a proper, American-style pumpkin pie. Just like with my Apple Butter, it takes some getting your head around it. I know that I've got a couple of friends that should try it again, because they had it straight out of the oven, which isn't as nice as after it's cooled down.

Growing up, pumpkin pie was only served on Thanksgiving, and it was either shop-bought, or the pumpkin came out of the tin. Having my own place, I now grow a few pumpkins in my back garden. If I need bigger ones for carving, once I clean the gross stuff out, I scrape the flesh so it's quite thin (it makes it easier for carving, especially when you use stencils), and save it. I tend to put it in 2 to 2 1/2 cup amounts into a zipper bag, and just toss it into the freezer until I want it.

And, I don't just make pumpkin pie in the autumn. Since I'm no longer in the States, I haven't celebrated Thanksgiving since I last visited my family in 2003. I make it whenever I fancy it. We always have it for Yule and Christmas, in my house, and the Imp's Grumpy gets a pumpkin pie for his birthday in June.  I miss having "Cool Whip" on top, but I get by with squirty cream.

The recipe that I use is from Michelle Jones, of BetterBudgeting.com . I use my own gluten free basic pastry recipe, but I'm needing to experiment with how to get it to not glue itself to my metal pie plate in the baking process...I'm thinking either greasing the pan, rolling the pastry instead of pressing it in like I normally do (since I'm getting better at rolling it out without it disintegrating), and/or layering baking paper underneath.

But, here's the recipe that Ms. Jones posted, along with the alterations that I make:

Ingredients:

1 unbaked pie crust (deep dish, if you are getting store bought) 
2 c. fresh pumpkin purée (or canned pumpkin) (I steam my pumpkin flesh before puréeing it, but you can also roast it)
1 14-ounce can sweetened condensed milk (I use the Carnation condensed Milk, and one tin will do, whether it be the normal or Light)
2 large eggs (in the lifetime that my quails start laying, I'm waiting to try using their eggs...it will take approximately 10)
1 1/2 tsp. ground cinnamon (I have a thing for cinnamon, so I do the 'this looks about right' method, and use quite a bit)
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
(If you like the spicier pies, add 1/2 tsp. cloves, I do not use them.)(I do put the cloves in, it's Ms. Jones that doesn't)

Directions:

Combine filling ingredients with mixer and pour into pastry shell.  Place a folded piece of foil around the crust to prevent over-baking.  Bake for 15 minutes at 425 degrees (220C/Gas Mark 7) then reduce heat to 350 degrees (180C/Gas Mark 4) and continue to bake for 35-40 minutes longer (or until knife inserted 1-inch from the edge comes out clean and not gooey).  

Remove pie from oven and cool on wire rack for about an hour or so.  Serve pie slices with a dollop of whipped cream.  Refrigerate leftovers; if there are any!

For the future, I do cross a lot between American and English recipes. If I forget to write out what I've converted (such as the original of this recipe only had the temperatures in Fahrenheit), my favourite site for conversions is this one: onlineconversion.com/cooking.htm

Apple Pie, or Choose Your Filling (originally posted 21/02/11 on Alternating Kitchen Witch. Slightly Altered 01/07/11)

This is a dead simple one. Start with the basic pastry. You then have your choice...you can either do a proper 'top' on the pie, or, a crumble crust. I'll give you the details of that in a bit.

Basically, cube or slice (and, make sure the seeds and core are out) 4 to 7 (or more, if needed) apples. It really depends on what kind you're using. If I use Bramley's, it doesn't take many because they're huge. But, if I'm using diddy little Cox's, it can take 8, 9 or 10. I measure it by placing them in the empty pie dish prior to anything else, then, dumping them into a mixing bowl.

To the apples, add 1/2 cup of sugar or Splenda (both work really well), 1 round teaspoon of cinnamon (I'm always generous with the cinnamon) and 1/8 to 1/2 tsp of ground cloves. Give it all a stir, so the apples are coated.

Sort out your bottom pastry, then, dump your filling in. Sprinkle one tablespoon of water or lemon juice over the top. Put your top crust (or crumble...will get to that) on top, then, bake for 35 to 45 minutes, or, until golden on top.

You can mix and match other fillings. Today, I added blueberries to the apples, and used the cinnamon, cloves, and 1/2 to 1 teaspoon of nutmeg. We were discussing using blackberries, when they come into season, or, strawberries, etc. Probably weird of me, but, I even considered using pears.

Now, for if you decide you'd rather have a crumble top. Basically, it's 1/2 cup of sugar (or Splenda), 3/4 cup of flour, and 4 ounces of butter. Place your dry ingredients into a mixing bowl, and rub the butter in until it resembles course breadcrumbs. Sprinkle over the top of your pie, and bake as normal.

It's just deciding which 'topping' you want to use...we love both, in this house.

Brightest Blessings,

Mel

Recipe: Basic Pastry (originally posted 11/02/09 on Alternating Kitchen Witch)

This can be used for sweet or savoury pies, and is highly versatile. But, it can be the bane of my life. It always seems to depend on the weather in the kitchen (whether or not the washing machine is running, and how cold, hot, and/or humid it is, and what my mood is). On a good day for me, it can be really light and crisp. On an off day, it can be a touch hard, but still really nice.

It just takes a bit of practice, and finding what works for you. I'm starting to get my technique sorted, so I'm not having as many mishaps. If you're in a bit of a hurry, make your dough beforehand...it'll store in the fridge for up to three days. But, if you're in a hurry and doing it for the first time...well, I wouldn't particularly advise it. It'll only shoot your nerves.

• 4 oz of plain flour
• 2 oz of butter (I prefer butter, but, you can use margerine, if needs must)
• 1 tsp of salt
• mug of cold water
• (This amount will make one layer of a pie. Double it if you need a top to your pie.

Mix together flour and salt. Using your fingers, rub the butter into the flour, until it resembles fine bread crumbs. Gradually add in the water, one tablespoon at a time, until you have a sticky dough (because of us using wheat/gluten free flour, this does best to be on the rather damp side of sticky). Wrap in cling film (If I've run out of cling film, a plastic grocery bag works just as well), and place in the fridge for a minimum of 30 minutes, to rest.

When you're ready to use it, pull it out of the fridge, unwrap, and, with floured hands (and, lightly dusting the dough and counter top), knead about 4 or 5 times.

For the bottom layer of a pie, I just press it into my 9" pie plate. I don't even mess with it. I press it in, making sure it's fairly even all over, so it goes up the sides and just goes over the 'lip' of the pie plate.

For a top layer, this is where I tend to loose my temper. I've tried many of the standard techniques...dusting the surface with flour, and flouring the rolling pin, etc. What I have found works best for me is to put the ball of dough in the middle of a good sized piece of cling film, layer another piece of cling film over the top, and roll it out, sandwiched between them. Make sure that you make it circular, and big enough to top your pie. To pick it up and get onto your pie: I don't take the top cling film off straight away...I roll it onto my rolling pin, and roll the pastry up with it, whilst peeling off the bottom layer of cling film. I try to be quite gentle about it, so I don't tear my pastry. Dampen the edges of your bottom pastry, where it will connect to your top pastry. I then take it over to my pie, and roll it over the top of it, then, remove the last of the cling film.

Press the edges together, and, lightly run a knife around the edge to trim off the excess. I then lightly press a fork around the edge to make sure it's sealed, and to give a nice effect.

Make sure to poke some vent holes in the top.

Bake at 180c, for about 35 to 45 minutes, until top is golden.

Brightest Blessings

Mel