Peach Crumble Slab Pie

all-purpose flour, more as needed

fine sea salt

sticks/10 ounces 285 grams cold unsalted butter, cut into 1/2-inch pieces

ice water,

nectarines

135 grams packed light brown sugar, more to taste

instant tapioca

lemons

lemon juice

finely grated nutmeg

vanilla

all-purpose flour

dark brown sugar

10 cinnamon

ground ginger

unsalted butter, cubed

This is absolutely the best homemade apple pie you'll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!

Homemade Apple Pie

apples

cinnamon

allspice

nutmeg

brandy (Optional. By the

vanilla extract

cream

"hellooo!! is there any particular brand of cream you recommend buying?  im not to familiar with just plain 'cream' so idk where to start looking lol also what brand of brandy?"

"Hello!  I am looking forward to making this pie!  I also want to make one that I can freeze and bake later.  Is there anything I should alter in the recipe to do this?"

Peel, core, and slice the apples: Peel, core and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.
As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.

Make the apple pie filling: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.
Then sprinkle with brandy and vanilla extract and stir to coat all the apples.

Prepare oven: Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

Roll out the dough and line bottom pie plate: Remove one disk of pie dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.
As you roll out the dough, check to make sure it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.
Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

Place apple slices on top of the bottom crust: Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

Roll out top crust, place over apples, trim and crimp edges: Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.
Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

Brush with egg wash, cut vents: Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

Bake: Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.
Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)

Let cool: Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

"Delicious apple pie recipe!!  First time I tried your version last week, pie crust and all, after just baking an apple pie from another recipe.  We had just gone apple picking so I went a little crazy trying out different recipes.  I used Honeycrisp and Fuji apples.  I made the second pie for my sister and family using your recipe, and wished I had saved it for my family first after taste testing it at her house!  The crust was so buttery flaky! Absolutely delicious!  They all loved it! My sister said that I’ve cause a havoc over there with the pie!  They’re requesting for another! Thank you so much for sharing your recipe! I’ve pre-made my pie crust tonight.  I’m using Honeycrisp and Cortland apples this time.  My question is, will I need to adjust the length of time to bake if I had two 9” pies in the oven?  I’ve never done that before and I’m not sure.  Thanks again!  I won’t have to keep searching for another recipe.  I think we’ve found one we ALL really love!"

"We made this pie last night with mostly fresh picked apples (Honeycrisp, Granny,  Pink).\r\nI use a pie crust recipe from Martha Stewart, always, which turned out AMAZING for this pie. The yolk wash in this recipe really does give a beautiful golden color. But, I wonder if it tricked me into thinking the pie was done too soon? The filling came out like mush, without any form of an apple slice to be seen. We even made sure to cut slices pretty thick.  If I would have cooked it longer (and I only did the 45 mins after the temp drop) would it have firmed up, or just stayed mushy? \r\n\r\nNow, I am sure there is something I can do to correct the \"mush\" because the flavor was very nice, especially with the added brandy (which I would double next time, lol!) I have read that a quick par-boil will help set the apples so they do not break down so much during the baking process. Is this something that you would suggest with this recipe? I also used the higher end of the sugar. Is that something that could make it mushy? Help! We want to try this pie again, but do not want to have more \"frozen pies\" to make \"Apple pie milkshakes\" even though the shakes are delicious! I really WANT this pie to work for me!"

"This was the best apple pie we have every eaten. We have plenty of gourmet farm markets in our area that sell very expressive pies but none can touch the quality, flavor, savoury taste of this apple pie. There was a fight for the last piece and we plan on making for Thanksgiving."

https://www.simplyrecipes.com/video_src?vid=5828408163001

This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won&#x27;t miss the crust at all! It&#x27;s gluten free and refined sugar free too. EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Crustless Pumpkin Pie Pudding

Butter or coconut oil to butter the pie dish/dishes

½ tsp ground ginger

cloves

⅛ tsp freshly grated nutmeg

cornstarch

tsp vanilla extract

maple syrup

eggs

pumpkin puree (1 can)

fl oz evaporated milk (1 can)

whipped cream (optional)

Maple syrup (optional)

Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).

In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch. Whisk this mix until there are no lumps in the cornstarch.

Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla and mix well.

Add the 2 eggs and yolk, and whisk to combine.

Add the pumpkin puree and whisk until it's mixed in well.

Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well.

Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen countertop firmly (don't break the dish though!), a couple of times, to remove any air bubbles.&nbsp;See recipe notes on how to bake this crustless pumpkin pie in smaller dishes.&nbsp;

Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).

If you have a thermometer, check for an internal temperature of&nbsp;165 - 170°F in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit runny or jiggly, but the edges are set - this should take between 60 - 70 minutes.

Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate it overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.

Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with sweetened whipped cream and a drizzle of maple syrup (optional).&nbsp;

An oil based pie crust recipe that requires just four ingredients. Perfect for sweet and savory pies and vegan pies! Makes 2 12&quot; pie crusts.

How to Make a Perfect Oil Pie Crust

all purpose flour

salt

water

Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don&#x27;t mix the liquids together.

Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).&nbsp;

Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.&nbsp;

For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.

Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough. 

Bake the pie dough according to pie recipe.

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.

Old Fashioned Pumpkin Pie

eggs egg

white sugar

ginger

cardamom

lemon zest

pumpkin pulp purée

heavy cream

"I made this exactly how it says... the texture was perfect— the crust perfect— the color perfect- no cracks!!!—- but the taste?! “kind of bland” - i really like to TASTE pumpkin and it didnt have much flavor"

Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

Pour into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.

"Okay!! This was a positive experience for me regardless of the fact this pie took me over 3 hours to perfect! However, the response from my family and love ❤️ and truly overwhelming!!! They told me this was the freshest pumpkin pie they had ever tasted (I use real pumpkin) and the pie was gone within minutes!!! I was truly proud of slaving myself over the hot oven on this one!"

"I didn’t trust my crust would fully cook so pre baked.   Also added a few cracks of black pepper and a splash of brandy   Delicious"

"Hello, I just wanted to know if I wanted to make this with a  carving pumpkin(like a jack-o-lantern) could I?  Would it taste good good or would I need to add more sugar or something? Its the only pumpkin I have. Thanks, great recipe tho!"

"I made this but my pie crust (from this site) didn't fully bake at the bottom. Do you know how I can avoid this? It was delicious though!"

https://www.simplyrecipes.com/video_src?vid=5978361870001

Easy, buttery pie crust recipe! If you&#x27;re cooking for one, you may not want to bake a standard sized pie, this single serving pie crust recipe is perfect to use when you&#x27;re craving a pie for one.

Mini Pie Crust

sugar

butter

TO MAKE A BUTTER CRUST

Heat oven to 400 degrees F (200 degrees C).

In a small bowl, mix together flour, sugar, and salt. Using a fork, cut in the butter until mixture resembles wet sand.

Add water and stir to form dough.

Turn the dough out onto a piece of plastic wrap. Flatten into a disc and wrap completely in the plastic wrap. Refrigerate for 20 minutes.

After the dough has chilled, unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment paper. Using a rolling pin roll the dough into a 6-inch round circle about 1/8-inch thick.

Place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment.

Add the pie filling and bake 20 minutes until crust is golden.

Vital what gluten and a gluten free option

Flaky Keto Puff Pastry

vital wheat gluten (50 grams)

almond flour (30 grams)

tbsp oat fiber (14 grams)

tbsp coconut flour (7 grams)

tsp baking powder

tsp xanthan gum

+ 1 tbsp cold water

tbsp psyllium husks

tsp Xanthan Gum

Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)

Next add in chunks of butter (roughly chopped, doesn't have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn't have to be perfect, if you don't have a food processor, just chop the chunks ~1/8th of an inch thick and and stir them into your dry ingredients).

Dump this mixture into a bowl and add your cold water (and egg white if making the gluten free version). Mix with a spoon until a rough dough forms.

*Skip this step if making the vital wheat gluten version - press the dough together and knead it a few times until it starts to stick together (you don't want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface.

Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.

Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with coconut flour, repeat this whenever needed, alternatively for the vital wheat gluten version you can use that to flour your surface)

Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).

After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.

Pre-heat your oven to 400*F.

Roll the dough out and use as desired! (I typically cut my dough in half and put half back in the fridge to make it easier to roll out and work with when making individual items, use the other half of the dough once you've finished with the first).

Brush the dough with an egg wash before baking (optional). Typically this dough takes 20-30min at 400*F but it may take less time if your oven runs on the hotter side or more time depending on what fillings you are adding. NOTE: the gluten free version will bake in closer to 20min while the vital wheat gluten version will take longer. This dough is a good size for a pie, individual pizza, 12 tartlets, 8 small filled pockets or for a side serving of cheesy bread. Double ingredients for a larger recipe. I actually used this pastry dough already for croissants, tartlets and cheesy bread myself so check those out! Enjoy your Flaky Keto Puff Pastry.

This pie is a perfect blend of the classic combination of tart citrus and creamy vanilla. It starts with a simple pie crust made from iced cornflakes, and inside, you&#x27;ll find two fillings: juicy orange curd and silky vanilla custard.

Orange Cream Pie

orange juice

unsalted butter

fine salt

milk

vanilla extract, divided

orange

Make the orange curd: Place 1/2 cup thawed orange juice concentrate, 1/3 cup granulated sugar, and 4 large egg yolks in a medium saucepan and whisk to combine. Heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture thickens enough to coat the spatula, 4 to 6 minutes. Stir in 4 tablespoons unsalted butter until melted and fully combined.

Strain the mixture through a fine-mesh strainer into wide, shallow dish (like a casserole dish) – this will help it cool quickly. Press a sheet of plastic wrap directly onto the curd and refrigerate until fully set, at least 45 minutes. Meanwhile, make the crust.

Make the crust: Arrange a rack in the middle of the oven and heat the oven to 350°F. Melt 1 stick unsalted butter in the microwave or on the stovetop. Place 2 1/2 cups cornflake cereal in the bowl of a food processor fitted with the blade attachment and pulse until fine crumbs form. Add the melted butter and a pinch fine salt and pulse to combine. The mixture should hold together when pressed.

Transfer the mixture into a 9-inch pie plate. Press the crumbs evenly into the bottom and the sides. Bake until golden-brown, 10 to 12 minutes. Place on a wire rack and let cool completely.

Make the filling: When the curd is cool, place 1/3 cup granulated sugar and 3 tablespoons cornstarch in a medium heatproof bowl and whisk to combine. Add 2 large egg yolks and whisk to combine. 

Place 1 1/4 cups whole milk and 1/2 teaspoon fine salt in a medium saucepan and bring to a simmer over medium heat. While whisking constantly, pour about 1/4 of the warm milk into the egg yolk mixture in a slow, steady stream. Pour the egg yolk mixture into the saucepan with the milk and heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture comes to boil – a few large bubbles in the center of the pot. Stir in 2 teaspoons vanilla extract and 1 tablespoon butter and mix until fully combined. 

Add the chilled orange curd and stir to combine. Strain the custard through a fine-mesh strainer into the cooled pie crust. Smooth into an even layer, and press a sheet of plastic wrap directly onto the surface. Refrigerate until well-chilled, at least 2 hours and up to 24 hours. 

Place 1 cup cold heavy cream, 1/3 cup powdered sugar, and the remaining 1 teaspoon vanilla extract in a medium bowl and whisk to medium peaks. Spread the whipped cream evenly over the pie, leaving about 1/2 inch of custard uncovered around the edges. Garnish with the finely grated zest of 1 medium orange. Keep refrigerated until ready to serve. 

<em>This homemade banana cream pie is phenomenal. The crust is buttery, the filling is luscious, and the bananas are beautifully tender. All from scratch!</em>

Homemade Banana Cream Pie

Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe

(420 milliliters) whole milk

(120 milliliters) heavy cream

(100 grams) granulated sugar

(30 grams) cornstarch

Tablespoons (28 grams) unsalted butter, softened to room temperature

bananas

(240 milliliters) heavy cream

Tablespoons (15 grams) confectioners’ sugar

The crust

 Prepare my pie crust recipe through step 5.

After the pie dough has chilled, preheat oven to 375°F (190°C). On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe&#8211; you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.

Blind-bake the crust

 Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill with pie weights or dried beans, then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you prepare the filling.

Make the filling: 

Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup (240ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a &#8220;skin&#8221; from forming on top. Allow to cool for 15 minutes.

Slice 2 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon. Spread cooled filling on top. Place a piece of plastic wrap directly on top of the filling. Again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.

When ready to serve, make the whipped cream: 

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners&#8217; sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread or pipe onto the chilled pie. Slice 2 remaining bananas and decorate the pie with slices. Slice and serve.

made this for my wife today(4th anniversary).  I tasted the custard(chef prerogative) before cleaning the spatula... yummy.  Sitting in the fridge chilling for dessert tonight... so far everything looks just perfect.  I premade my own whip topping. But I everything else was your recipe.  Thanks again.

Hello Sally! I was just wondering if you could tell me if I could easily double this recipe to have it fit into a 12" pan! I'm really looking forward to trying this.
Thanks in advance

Holy moly. I have made this twice now in the last month because it is THAT good! Not too sweet. Just right. I have shared with neighbors and friends who have all sung it’s praise. I did use a different pie crust: all butter with a little salt, and I love the sweet pie/salty crust combination.

If you are wondering if you should make this recipe the answer is a very easy: Absolutely!!

Thanks for sharing 

The pudding was good but the thing I didn’t like was the bananas on the bottom. They turned brown  and were bland (I did sprinkle with cinnamon).  I think if they had been folded into the pudding before putting in the crust it would have been outstanding.

I’m not sure what went wrong but I followed the recipe exactly and the custard was like liquid and did not hold when cut into. It was a bit like a pie soup. The taste was delicious but it’s too bad the custard didn’t. After so much effort in following all the steps, and all the time cooling, this was disappointing for my sons birthday.

Such an easy and delicious recipe! I used the Graham cracker crust version just to make it that much easier on myself. 
I will definitely be making this again!

I've made this recipe a few times during quarantine so far except with a biscoff cookie crust. Can't believe how easy it is to make. Everyone that I've done a drop off to has been amazed. Thank you.

This is a great easy recipe. I've made many pies before but neber added the cornstarch to the yolk before! I like that method. It turned out great. I used my own crust recipe but yours is good too!
Now I know you said not to add or change the custard but I wanted a bit more banana flavor so I thawed two frozen ripe bananas and squeezed the juice out of them!! Pure banana essence! I added to my custard just after I whisked the yolk mixture back in! It was awesome! And it still set properly. Thanks Sally!!

I had the same experience as Cambry - cooled and then put back on the burner once I realized the custard had not thickened properly.  I made a gluten free pie crust.  Great recipe!

I was nervous about homemade pudding.  I may have been streaming in my egg mixture a little too slow, it was bubbling and thickening fast and almost curdling it seemed.  I took it off the heat and added the butter and vanilla and stirred. It tasted delicious, but didn’t get super smooth looking  just wasn’t sure if It’s thicker than it’s supposed to be.  It’s in the fridge now can’t wait to try it tomorrow bcp is my husband’s  favorite!

I've made this recipe several times and it always comes out great!!
This time though, I accidentally purchased salted instead of unsalted butter. Can I use the salted butter and just omit the 1/8 tsp salt for the filling?

Speaking purely from the perspective of someone who never bakes pies, this was a huge success from beginning to end.  The pie crust was perfectly flaky and delicious.  Side note: I made this crust on an 85-degree day.   The vanilla custard was the perfect texture and tasted amazing.  I'm so happy with how this pie came out.  Thank you so, so much for sharing this recipe.  I get a major craving for banana pudding/cream pie several times a year and I can see myself using your recipe for years to come!

I followed the instructions exactly and it turned out perfect! I had never made a pie crust from scratch. The custard was amazing! Definitely a keeper!

This was really good. I would make the pudding by itself. If I were to substitute chocolate milk for the milk in the pudding, would that work?

This pie is EPIC. People were licking their plates. I put out a bowl of shaved almonds with it as an optional topping and I LOVED that addition. Thank you for this not-too-sweet (my biggest fear with bananas) gem!

I made this for my husband's birthday pie.  It turned out great!  The filling was so smooth.  I made it in a double boiler to prevent scorching .   My husband was thrilled with his birthday treat!

Everything tasted great! But I did something wrong with the custard because it came out with a consistency like rice pudding...little chunks in it for some reason. I'm not really sure how to fix that for the next time and would appreciate some help lol

I added a small layer of dulce de leche on the bottom and drizzled some over top, turned your 5 star recipe into a 6 star imo

How to make homemade pumpkin pie in eight simple steps - no need to be spooked! Choose small, sweet pumpkins rather than using a large watery jack-o'lantern.

Pumpkin pie

sweet shortcrust pastry case (or

grams/1lb pumpkin

75 grams/3 ounces soft dark brown sugar

½ tsp ground allspice

½ tsp ground cloves

275 milliliters/10fl oz double cream

The Hairy Bikers' steak and ale pie recipe is easy to follow dish with simple steps. Learn how to make a rich meaty pie filling and soft buttery pastry

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