Pumpkin Pie with Sea Buckthorn
Baking and Desserts | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe from the bakery Bread & Butter for Coffee House.
Ingredients
- Pumpkin - 7.1 oz
- Wheat Flour - 7.1 oz
- Sugar - 5.3 oz
- Butter - 3.5 oz
- Chicken Egg - 1 piece
- Sea Buckthorn - 4.9 oz
- Lemon - 1 piece
- Baking Powder - 0.2 oz
- Corn Starch - 0.4 oz
Step by Step guide
Step 1
Prepare the dough. Beat the egg with 50 grams of sugar, add softened butter and mix well. Then sift the flour with baking powder into the mixture, add the zest, and knead the dough. Place the dough in the refrigerator for half an hour.
Step 2
Prepare the filling. Cut the pumpkin flesh into 1 cm cubes, sprinkle with sugar (100 g), and mix well. Add a little water (about two fingers deep) and cook the pumpkin over low heat for 10–15 minutes after boiling, until partially cooked.
Step 3
Add starch to the pumpkin and mix thoroughly. Remove from heat, add sea buckthorn, and mix again thoroughly.
Step 4
Remove the dough, separate two-thirds of it, and roll it out to a thickness of 7 mm. Place the rolled dough into a round pan with a diameter of 28 cm and a height of 2.5 cm. Press the dough firmly against the bottom and sides, and trim off any excess.
Step 5
Spread the filling evenly over the dough.
Step 6
Roll out the remaining dough into a sheet of the same thickness and cut it into thin strips. Lay the strips of dough over the filling in a lattice pattern, securing the edges to the crust.
Step 7
Bake the pie in a preheated oven at 392°F for 20–25 minutes.
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