On my recent trip to the USA, I became obsessed with sweet pies. I did a pie making course in New York where I learnt how to make a variety of American classics, including spiced pumpkin pie (my all time fave) and apple blackberry and vanilla pie with an oat streusel topping. To escalate my new found adoration of pies, we went on a Southern road trip, where I came across peach cobbler in Georgia, and sour cherry pie in Tennessee.
I love cake of course, but for me, pies are the ultimate dessert - fruity, buttery, crunchy, flaky, gooey and sticky all at once. Served warm with cream, nothing will ever supersede it. Because I like to put a wholesome twist on my creations, I have come up with some pie recipes that won't make your teeth hurt or leave you feeling like too much of a glutton. I will eventually sell these pies whole and by the slice and the flavours will change seasonally. For now though, I'll share my spiced and salted pumpkin pie recipe.
Makes one 9 inch pie.
Pumpkin Pie Filling:
2 cups pumpkin puree
2 tsp. cinnamon
2 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
½ tsp. ground cardamom
2 Tbsp. coconut oil, melted
¾ cup coconut sugar
1 tspn vanilla extract
2 tbsp. cornflower
¼ tsp. sea salt
Almond spelt maple crust:
2 cups spelt flour
200g ground almonds
1 tsp cinnamon
½ tsp sea salt
¼ cup maple syrup
2 tbsp coconut oil, melted
Whipped cream laced with a sprinkling cinnamon to serve
Directions:
1. To make the filling: Preheat oven to 200°C. Slice pumpkin in half, remove seeds and rub with a little coconut oil and roast in the oven for 30-45 minutes until soft. Remove from oven and let cool. Scoop out flesh and set aside (leave the oven on and turn down to 180 degrees).
2. In a food processor or blender, puree all the filling ingredients until smooth.
3. To make the crust: combine all ingredients until the dough resembles a sticky, rough sand and holds together when pressed
4. Press the dough firmly into a greased pie tin with a removable base. Fill the crust with pumpkin pie filling to the rim. Bake for 30-40 minutes until the filling is dark brown and set.
4. Let cool completely before attempting to remove from the tin. Garnish with flaky sea salt and a sprinkling of chopped roasted hazelnuts (mine are caramel coated). Serve warm with cinnamon cream.
Store in an airtight container in the fridge for up to a week.
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