GLUTEN FREE CAROB PUMPKIN PIE
18:25:00
Gluten Free Pumpkin Pie
(Yields-7inch pies x 2)
Pie Crust ingredients:
310g gluten free flour
2 Teaspoon Carob Powder
½ Teaspoon Salt
115g Butter
1 egg
140g Water (water absorption depends on
the flour)
(approx.
depending on consistency – add a little at a time –not too wet, not too dry)
Extra flour for dusting
Instructions:
1. Mix together the gluten free flour
along with salt & Carob powder.
2. Blend in butter with pastry tool or hand,
and mix until crumbly.
3. Add in egg and mix until well
incorporated – mixture will still be crumbly.
4. Add water by stirring in 1 tablespoon
at a time until dough holds together for
rolling – better a little moist, then too dry.
5. Cut mixture into 2 balls for 2 pie
crust (one ball around 270g-280g, then weigh the
ball into 100g for topping layer and 185g for crust).
6. Roll out the pastry to roughly ¼ inch
thick (if you find it crumbles too much, roll
it out between two large pieces of plastic wrap). Carefully place the
dough into
the
prepared tart pan, gently pressing it into the sides. Trim away any
overhanging
pastry, prick the base with a fork, and then place in the fridge to
chill
for 10 minutes.
7. Place a layer of aluminium foil into
the chilled tart case, fill with uncooked
beans or rice, then put in the oven to blind bake for 10 to 12 minutes.
Remove the
aluminium foil and beans or rice, then cook for a further 5 minutes, or
until
golden. Remove from the oven and allow to cool completely.
*Par-bake
the crust at 180 °C to firm up the crust prior to adding your filling.
Prevent
the crust from Shrinking, add dry beans or rice during baking time.
8. Once the crust cool down. Fill the
crust with pumpkin filling.
9. Top with an additional crust layer
after adding your pie filling. Roll out the topping
roughly ¼ inch thick, then cut it into long strips, roughly ½ inch wide.
Place on top of the pie, crisscrossing them as you go to create a nice
lattice, then
trim away any rough edges. Use the remaining egg and brush over the
pastry. Bake the pie
for 30-35 minutes at 180 °C or until golden.
Optional: Dust with confectioner’s sugar and cinnamon,
then serve.
Notes:
This crust can be prepared in advance & stored in
the fridge or freezer until you
are ready to bake.
Gluten Free Pumpkin Pie
(Yields-7inch pies x 2)
Pie filling ingredients:
1.4kg pumpkin (With skin)
50g Butter
4 tbsps. Carob Syrup
4 tbsp. flour
¼ tsp nutmeg
½ tsp Cinnamon
2eggs (beaten) *Keep
some for final pastry egg brush*
Instructions:
1. Preheat the oven to 180°c.
2. Halve the pumpkin, scoop out and
discard the seeds, then roughly chop into
large wedges (there’s no need to peel it). Spread out in a roasting pan,
cover
with tin foil, then put in the oven for around 1 hour, or until tender,
removing the foil for the final 10 minutes.
3. Once the pumpkin tender, remove the
pumpkin from the oven and leave to
cool.
4. Meanwhile, scoop the cooled pumpkin
flesh into a food processor, discarding
the skin.
5. Melt the butter in a small pan over a
low heat for 1 to 2 minutes, or until dark
and frothy.Add the brown butter to pumpkin with the Carob syrup,flour,
nutmeg, cinnamon.
6. Add beaten eggs to the processor,
then blend until well combined.
7. Transfer the mixture to the cooled pastry case, using a fork or spoon to
spread it out evenly.
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