Home

Savoury Pumpkin Pie

ingredients

300 g (12 oz) shortcrust pastry
300 g (12 oz) pumpkin, sliced
1 small glass white wine
salt and pepper
1 tablespoon each of chopped thyme, rosemary, parsley and sweet marjoram
1 egg to glaze
3 eggs, beaten
4 large apples
2 oz (50 g) currants
butter

method

1. Roll out the pastry, leaving enough for the lid, and line a deep pie dish.

2. Peel, core and slice the apples thinly.

3. The original recipe gives instructions to fry the pumpkin and eggs as if for an omelette, but it is more appetising to cook the pumpkin in the top of a double-boiler pan or in a Pyrex bowl in a pan of boiling water.

4. Drain and mash the pumpkin adding the eggs, herbs and seasoning.

5. Put into the pie alternate layers of sliced apples and pumpkin mixture, with currants between the layers until the dish is full.

6. Put on the lid, glaze and bake at 220°C (425°F) mark 7 for 20 minutes, then reduce the heat to 180°C, 350°F, mark 4 for a further 20 minutes.

What did you think?

9 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved