Sweet kumara pie
November 21, 2015
With leftover shortcrust pastry and boiled kumara on hand, I decided to make a sweet pie. I just looked for pumpkin pie recipes and improvised. This is a yummy spicy pie served warm or cold. I made an almond milk caramel sauce from Oh Ladycakes to go with. See how glossy and firm it looks in the photo? That's because I cooked the sauce a bit too long and it became so hard it set like that on the pie!
How I made the pastry: In a food processor mix 1 3/4 c flour and 155g cold chopped butter until crumbly. With motor running pour in 1 egg yolk, 2 tsp lemon juice and about 1/3 c iced water to make ingredients come together as a ball. Knead gently on floured surface until smooth. Cover and chill in fridge for 30 mins.
Pie filling:
1 1/2 c cooked, mashed kumara (golden or yellow varieties work best)
1/2 c brown sugar
1/4 c rice malt syrup
2 tsp cinnamon
2 tsp nutmeg
2 tsp ginger
1/2 tsp salt
2 beaten eggs
1 Tbs lemon juice
1 c evaporated milk
Caramel sauce:
1 c almond milk
1/2 c brown sugar
1/4 c rice malt syrup
1/8 tsp cream of tartar
pinch salt
Preheat oven to 180C. Line a pie tin with baking paper. Roll out the dough to fit the pie tin. Place in tin and trim to fit, being aware that the pastry will shrink so you need enough pie shell to hold your filling. Cover with some baking paper and pour in some dried beans or rice. Bake for 15 min, then another 5 min uncovered, until the pie shell is golden.
Mix all the filling ingredients in a blender or food processor or with a hand whisk. Pour into pie shell and bake for 30-40 min until set.
To make the sauce: mix all ingredients in a medium saucepan and bring to boil. Then lower heat slightly and simmer so the mixture continuously bubbles for 20-25 min, without stirring. Using a rubber/silicon spatula give the sauce a stir and pour into a glass jar. Serve warm or cover and chill in fridge. The sauce will thicken as it cools too. If you overcook your sauce like me, pour it onto baking paper and once set smash it up and then grind the bits in a coffee grinder to make caramel praline dust for sprinkling on the pie or other sweets such as ice cream, stewed fruit, yoghurt, whatever takes your fancy.
Posted by Bake Club. Posted In : desserts
