Pumpkin Pie
I am writing from Dallas Texas and given it is Fall, all the surrounding retail outlets are stacked with pumpkins and Halloween fare. So, this week I couldn't resist a traditional pumpkin pie.
Half term… the school holiday that sneaks up by stealth, tipping the precarious order of our household into disarray. And yet here it is. This holidays my children’s school half terms are sequential: one week with my daughter, followed by one week with my son. Oddly it's one week only this year, as opposed to the usual two weeks. Such is the power of the school holiday Gods they bestow their fury or favour at random. However, this schedule does mean I can spend time with them both and plan activities accordingly. Currently I am writing from Dallas Texas where I am travelling with my daughter. It has been a visit to see my Uncle who lives here and whom we visited often as children. These visits I remember very fondly, as my mother’s brother was a big part of our lives growing up. This visit has afforded us the opportunity to ask questions about my mother and her family. The questions I wish I’d asked her whilst we had time. For those who have experienced loss a recurrent regret is not having spoken more about family history. If you have the opportunity to have these conservations seize them.
Being here again with my daughter brings back the excitement I felt as child travelling to America, as the slogan goes everything really is bigger and better in Texas. During our time here we have explored Dallas and Fort Worth, where the historic stock yards which are a must-see for anyone visiting.
Food-wise we have eaten well enjoying the warm Texan hospitality and very generous portion sizes. Highlights have been chocolate chip-pancakes at breakfast and a Sunday family style Texan brunch, which was a feast both for the eyes and stomach. We have sampled barbecued brisket and eaten some delicious cheese burgers, with some of the best seasoned French fries that I have tried. Tex-Mex cuisine is also widely enjoyed in cities like San Antonio, Austin, Houston and Dallas iconic dishes such as fajitas, enchiladas and crispy tacos are a must. We have sampled key lime pie (my personal favourite) and an irresistible cinnamon ice cream which I have already planned to recreate at home.
Given it is Fall and all the surrounding retail outlets and malls are stacked with pumpkins and Halloween fare I couldn’t resist pumpkin pie this week. A recipe my sister Rebecca makes upon request at home in the UK, usually during the October half term. It is fairy time consuming to make so it is best to make two, cook them both, we then usually enjoy one straight away and freeze the other. Pumpkin pie is traditionally a symbol of harvest time, eaten at Thanksgiving, or during the fall, or early winter, or occasions when pumpkins are in season. The pie has a pastry base and the filling is made from tinned/ or fresh pumpkin flavoured with spices. If you have never tried pumpkin pie make this the year you do, as it is delicious.
Pumpkin Pie
makes 2 pies
for the pastry
315g plain flour
1 teaspoon fine salt
215g unsalted butter, dice into cubes and refrigerate
120ml ice cold water
In a large bowl mix the flour and salt, using your fingers incorporate the chilled butter, rubbing the mix between your fingers (without overworking). The resulting mix should resemble dry breadcrumbs. Add ice cold water and bring the mix together, trying to handle as little as possible. Tip into a floured surface to shape into a ball. Cut in half and gently flatten into discs, wrap in cling film and refrigerate for a minimum of 2 hours, or overnight. You have enough for x2 pies of 9”. Given this is a fairly labour intensive recipe we always make two pies and freeze the second.
On a lightly floured surface roll out the dough into a circle (larger than a 9” pie dish) transfer to the pie dish, using your rolling pin. It should be thin around 3-4 mm. Press the pastry into a 9” pie dish with fluted sides. Prick the base of the pastry with a fork and chill the pastry for 30 minutes minimum before par-baking.
Preheat the oven to 180C fan oven. Line the pie crust with baking paper and fill with baking beans. To fully bake a pie crust, bake until the bottom and edges are browned and cooked through 15-20 minutes.
for the pumpkin pie filling
70g unsalted butter
115g honey
170g double cream, room temperature
4 large eggs, room temperature
50g brown sugar
425g tin unsweetened pumpkin puree
1 teaspoon vanilla extract
1 teaspoon sea salt
spice mix: 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp sea salt, 1⁄2 teaspoon ground nutmeg, 1⁄4 teaspoon ground cloves
Preheat the oven 180C fan oven.
In a small saucepan cook the butter over low heat for 5 to 7 minutes until a dark nutty brown. Remove the saucepan from the heat and immediately add the honey: stir to combine. Return the saucepan to a medium heat and bring up to a boil. Continue to cook/ swirling often for 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly. Set the warm honey mixture aside.
In a large bowl whisk the eggs add the brown sugar and whisk for 1 minute. Add the vanilla extract, sea salt and pumpkin spice mix. Slowly add the brown butter mixture until completely combined.
Pour the filling into the part-baked pastry crust all the way to the top. Bake until the filling is set: 45 - 60 minutes. Cool the pie and serve. Or freeze.
Americana and Pumpkins
Clickable links to shop some beautiful finds, inspired by this week’s newsletter. Products are not affiliate linked.
Porcelain Pillivuyt fluted tart dish
Marble board for pastry and a beautiful marble rolling pin
Borough Market Stainless Steel Pastry Blender which allows you to easily cut fat into flour.
David Mellor flat mortar and pestle
Rebecca Udall Ruffle Gingham Tablecloth in white and brown check
Embroidered brick red linen napkins by Sharland England, featuring a floral design inspired by vintage Anatolian needlework.
Meri Meri Honeycomb pumpkin decorations
Fortnum and Mason Halloween teacakes
Mrs Alice Thanksgiving turkey table decorations