Shortcrust Pie with Pumpkin

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Shortcrust Pie with Pumpkin

Ingredients

Whole egg - 1 piece
Fine white sugar - 2.6 oz
Baking Powder - 1 teaspoon
Wheat Flour - 3.5 oz
Sour Cream - 1 tablespoon
Pumpkin - 14.1 oz
Butter - 7.1 oz
Apple - 2 pieces
Sugar - 2.6 oz
Citrus Zest Mix - a pinch
Walnuts - to taste
Clove - 2 pieces
Raisins - to taste

Step by Step guide

Step 1

Combine the ingredients for the dough in a food processor (butter for the dough — 100 grams, yolk, sugar, baking powder, flour, sour cream). Mix until crumbly, knead by hand, wrap in plastic wrap, and refrigerate for 30–40 minutes.

Step 2

Peel the pumpkin and remove the seeds, then grate it on a coarse grater or slice it thinly. Grate the apples on a coarse grater or slice them thinly.

Step 3

Place the butter (another 100 grams) in a skillet, add sugar, and heat over low heat for 3–5 minutes, stirring occasionally.

Step 4

Add the pumpkin to the skillet and sauté for 10–15 minutes, stirring, or until all the moisture evaporates, especially if the pumpkin is watery (as it usually is for me).

Step 5

Then add the apples, lemon zest, clove, and sauté for another 5 minutes. Remove the clove (if using whole). Let cool.

Step 6

Preheat the oven to 356°F. Place the dough in a 17–18 cm diameter baking dish (either by hand or by rolling it out first). Spread the filling over the dough. Bake for 20–30 minutes until done.