for the indecisive
Who else thinks that all the best food comes from autumn and winter? So rather than have to choose my favourite season to inspire my pie, I just decided to do both haha.
The autumnal side of the pie has persimmon, pumpkin and apple, whereas the winter side of the pie has dates, chestnuts and orange. I felt so festive after making this haha!
My only real note is make sure the filling has cooled before you fill the pie, and try to have your lattice pieces cut out before you fill the pie so it doesn’t get all soggy!
Oooh also you may as well just roast a big batch of chestnuts and eat them as cute winter snack for the rest of the week – that’s what I did haha.
enough pastry to line a 20cm tart-tin, with extra for lattice work (I have a normal, vegan shortcrust pastry, but sweet shortcrust would also work!)
1 gala apple
4 tbsp pumpkin puree
1 tsp allspice
1 tbsp brown sugar
Pinch of salt
5 medjool dates
1 cm piece of ginger
1tsp brown sugar
1tbsp soy milk
1 dusting of icing sugar
1. Pierce the chestnuts with a skewer, and roast in an oven pre-heated to 180℃ for 15 minutes. Allow to cool and then peel off the outer shell.
2. Cut the persimmons, apple, orange and dates into chunks. Grate the ginger and smash the chestnuts.
3. Combine the persimmon, apple, pumpkin, sugar, allspice and salt into a saucepan, cook on a medium heat until the apple softens – you may need to add a splash if water now and again to loosen it up a bit.
4. In a separate saucepan, combine, the ginger, orange, dates and chestnuts and cook on a medium heat until the mixture softens – again, you may need to add a splash if water now and again to loosen it up a bit.
5. Grease a tart-tin or pie-dish, cover with pastry and blind-bake for 20mins. I didn’t have any baking beans so I just used raw rice haha
6. Spoon the autumn and winter fillings onto the pie base, cover with strips of pastry, then pop back in the over for 10 mins.
7. This is super optional but in lieu of an egg-wash, mix a tsp of sugar into a tbsp of soy milk and brush the top layer of pastry before putting it back in the over for another 10 minutes. And then a wee dusting of icing sugar just makes it super festive!