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Thanksgiving Pie RecipesTo celebrate Thanksgiving here are three classic, easy and delicious recipes for you to enjoy! Pumpkin Pie Recipe Ingredients 750g/1lb 10oz pumpkin or butternut squash, peeled, de-seeded and cut into chunks 350g sweet shortcrust pastry Plain flour, for dusting 140g caster sugar ½ tsp salt ½ tsp fresh nutmeg, grated 1 tsp cinnamon 2 eggs, beaten 25g butter, melted 175ml milk 1 tbsp icing sugar Method
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin and let it cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Then allow it to chill for 15 mins. Line the pastry with baking parchment and baking beans, a place it in the oven to bake for 15 mins. Remove the tin from the oven and remove the beans and paper, then return it to the oven to cook for a further 10 mins, until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine and create a creamy mixture. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave the pie to cool and then remove it from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
- Preheat the oven to 180C/350F/Gas 4.
- Add the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
- When the butter has melted, remove the pan from the heat and let the content cool for 5-10 minutes.
- Add beaten eggs to the mixture and stir well.
- Arrange the pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Make sure to set aside a hand full of pecan for decoration.
- Place the pie into the preheated oven and bake for 40-50 minutes, until the pie is golden-brown, but the filling is still slightly soft.
- Leave the pie to cool on a wire tray. Allow the pie to set and then decorate the top with the reserved pecan halves. Serve in slices.
- For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.
- Separate to leave one-third of the pastry for the lid.
- Roll out the remaining pastry on a lightly floured surface, until it has the thickness of a pound coin and is 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.
- Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Place the tin into the fridge to chill for a few minutes.
- Preheat the oven to 200C/180 (fan)/Gas 6. Place a baking tray into the oven to preheat.
- For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples.
- Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.
- Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg for a golden finish.
- Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or until it is golden-brown all over and the apples are tender.
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