I have come to adore what the British autumn brings: beautiful apples, pumpkins, plums and quince galore. These pies not only sing the praises of this bounty, but put them front and centre. I also use ingredients such as piloncillo (a Mexican raw cane sugar), tonka bean (which adds a beautiful fig-leaf flavour) and buckwheat flour (for a wonderfully nutty taste). These aren’t always easy to find, but they are worth the extra effort, taking these bakes to the next level.
Piloncillo pumpkin pie (pictured top)
Prep 10 min
Chill/Freeze 1 hr 30 min
Cook 2 hr
Serves 8-12
For the pie dough
90g cold water
30g apple cider vinegar
375g plain flour, plus extra for dusting
50g caster sugar
5g table salt
250g cold butter, cut into 6 chunks
1 egg, beaten, for brushing
Double cream, lightly whipped, to serve
For the filling
200g double cream
115g whole milk
3 medium-sized eggs (170g)
300g grated pilconcillo (panela), or brown sugar
50g maple syrup
425g tinned pumpkin
1 tbsp vanilla extract
1 tbsp rum
2 tsp ground cinnamon
2 tsp mixed spice
A few gratings fresh nutmeg
A few gratings tonka bean
Combine the water and vinegar in a container and put in the freezer for about 10 minutes, until cold.
Meanwhile, put the dry ingredients for the dough in the bowl of a stand mixer and whisk to combine. Add the butter and, using the paddle attachment, mix on slow until it has broken down but some medium-large (flattened) pieces remain. (To do this by hand, use your fingertips to rub the butter into the flour.)
Add the water/vinegar and mix again until it just comes together into a shaggy dough. Turn out on to a floured surface and bring the last bits together with your hands.
Using a rolling pin, flatten into a rough rectangle, cut into four equal pieces and stack the pieces on top of each other. Flatten into a rectangle again and repeat this process once more. Chill for one hour.
Once chilled, flour the work surface and dough, and roll it into a 25cm circle, roughly 3mm thick . Gently press the dough into a 23cm loose-bottomed pie tin, folding the overhang under itself to create a small edge. Using two fingers, push the edge in the opposite direction to crimp. Freeze for 15 minutes.
Heat the oven to 190C (170C fan)/375F/gas 5. Line the pastry with scrunched up baking paper, fill with rice or baking beans, then bake for 15 minutes. Remove the rice/baking beans and parchment paper, and return to the oven for a further 10 minutes. Brush with the beaten egg and bake for a further five minutes to seal.
Turn the oven down to 150C (130C fan)/300F/gas 2. To make the filling, mix all the ingredients in a bowl with a whisk, until combined. Pour into the pie crust and bake for 45-50 minutes, until there is only a slight wobble to the filling.
Let the pie cool completely in the tin, then transfer to the fridge to chill. Serve cold with lightly whipped double cream.
Pecan, buckwheat and chocolate pie
Prep 10 min
Chill/Freeze 1 hr 15 min
Cook 1 hr 30 min
Makes 8-12
For the dough
140g unsalted butter, softened
85g icing sugar
1 medium-sized egg
45g buckwheat flour
175g plain flour, sieved (plus extra for dusting)
30g ground almond
15g cocoa powder
For the filling
150g granulated sugar
155g maple syrup
165g golden syrup
2 tbsp rum
1 tbsp sea salt
1 tsp vanilla extract
1 tsp ground cinnamon
Zest of ½ orange
55g cold unsalted butter
3 medium eggs (170g), lightly beaten
300g pecan halves
In a stand mixer with the paddle attachment, beat the butter and icing sugar for three minutes, or until light in colour. Add the egg and beat until combined.
In a separate bowl, whisk together the buckwheat and plain flour, ground almond and cocoa powder, then combine with the egg mixture.
Pat the dough into a round disc, wrap in clingfilm and refrigerate for at least an hour.
Lightly flour the work surface and dough, then roll out the dough to about 2.5cm larger than a 20cm loose-bottomed tart tin. Gently fold the dough in half, then fold in half again and place it in your tin. Gently unfold it and begin to press the dough into your tin – if it tears, just gently push it back together. Freeze for 15 minutes.
Heat the oven to 180C (160C fan)/350F/gas 4. Fill the tart shell with crumpled baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans, and bake for another five minutes. Leave to cool.
Meanwhile, make the filling: combine the sugar, syrups, rum and salt in a saucepan, and cook over a medium heat until it begins to boil. Continue cooking for another minute.
Take off the heat and add the vanilla, cinnamon, orange zest and butter, stirring until just combined. Let it come to room temperature, then whisk in the eggs.
Spread the pecans in an even layer in the pie shell, then pour over the filling. (If you like things on the salty side, sprinkle a bit more sea salt over the top.) Bake the pie for 40-45 minutes, until the filling is just set. If the pecans are beginning to brown too quickly, gently put some foil on top and continue cooking. Serve cooled with some creme fraiche.
Quince and apple crumble pie
Prep 15 min
Chill/Freeze 1 hr 15 min
Cook 1 hr 45 min
Serves 8-10
For the pie dough
90g cold water
30g apple cider vinegar
375g plain flour, plus extra for dusting
50g caster sugar
5g table salt
250g cold butter, cut into 6 chunks
1 egg, beaten, for brushing
For the filling
500g crisp apples, like Rosette, Discovery or Jazz
200g quince
50g caster sugar
1 tbsp vanilla extract
2 tsp ground cinnamon
2 tbsp plain flour
A sprinkle of sea salt
Juice of 1 lemon
A few gratings of nutmeg
For the crumble
200g plain flour
175g dark brown sugar
25g demerara sugar
1 tbsp ground cinnamon
1 tsp table salt
150g unsalted butter, cold and cubed
100g pecans, roughly chopped
Combine the water and vinegar for the dough in a container and put in the freezer for about 10 minutes, until cold.
Put the dry ingredients in the bowl of a stand mixer and whisk to combine. Add the butter and, using the paddle attachment, mix on slow until it has broken down but some medium-large (flattened) pieces remain. (To do this by hand, use your fingertips to rub the butter into the flour.)
Add the water/vinegar and mix again until it just comes together into a shaggy dough. Turn out on to a floured surface and bring the last bits together with your hands.
Using a rolling pin, flatten the dough into a rough rectangle, cut into four equal pieces and stack the pieces on top of each other. Flatten into a rectangle again and repeat this once more. Chill for one hour.
Flour the work surface and dough, and roll it out into a 25cm circle, roughly 3mm thick. Press the dough gently into a 23cm loose-bottomed pie tin, and with the overhang, fold it under itself to create an edge. Using two fingers, push it in the opposite direction to create a crimped edge, then freeze for 15 minutes.
Heat the oven to 190C (170C fan)/375F/gas 5. Line the pastry with scrunched up baking paper, fill with baking beans and blind bake for 15 minutes . Remove the parchment and beans, and bake for a further 10 minutes; leave to cool.
Meanwhile, peel and core the apples and quince. Cut the apples in quarters then thinly slice them; grate the quince. Toss the fruits in a bowl with the remaining filling ingredients, and leave to macerate while you make the crumble topping.
Using a stand mixer with the paddle attachment, mix all the dry crumble ingredients. Add the cubed butter and mix until it just begins to clump – do not overmix or it will become a solid dough. Toss in the pecans and mix by hand.
Spread the fruit mix evenly on the baked dough, then top with the crumble mix. Bake at 180C (160C fan)/350F/gas 4 for 40-45 minutes, until the crumble is firm and the fruit slowly bubbles underneath. Serve hot with freshly whipped cream or ice-cream, and custard, too, if you’re nasty like me.
Spiced plum slab pie
Prep 10 min
Chill 1 hr 30 min
Macerate 30 min
Cook 2 hr
Serves 8-10
For the pie dough
180g cold water
60g apple cider vinegar
750g plain flour
100g caster sugar
10g table salt
500g cold butter, cut into 12 chunks
For the filling
1kg plums, your favourite variety (I love pluots).
100g caster sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
A pinch of ground cloves
A pinch of ground nutmeg
1 vanilla pod, split in half and the seeds scraped out
Juice of 1 lemon
A pinch of salt
3 tbsp cornflour
Double cream, for glazing and serving
Demerara sugar, for sprinkling
Combine the water and vinegar in a container and put in the freezer for about 10 minutes, until cold.
Put the dry ingredients for the dough in the bowl of a stand mixer and whisk to combine. Add the butter and, using the paddle attachment, mix on slow until it has broken down but some medium-large (flattened) pieces remain. (To do this by hand, use your fingertips to rub the butter into the flour.)
Add the water/vinegar and mix again until it just comes together into a shaggy dough. Turn out on to a floured surface and bring the last bits together with your hands.
Using a rolling pin, flatten the dough into a rough rectangle, cut into four equal pieces and stack the pieces on top of each other. Flatten into a rectangle again and repeat this once more. Chill for one hour.
Macerate the plums by cutting them into quarters (if they’re large plums, cut into eighths) and putting in a bowl with the sugar, spices, vanilla, lemon juice, salt and cornflour. Combine and leave for 30 minutes.
Drain the plums, putting the liquid in a saucepan over a medium heat. Whisk until it begins to boil, then continue cooking, stirring, for a further minute. The liquid will be very thick and glossy.
Add the now-thickened liquid back to the plums and mix gently. Taste and add more sugar, lemon or spice, if needed; set aside to cool completely.
Roll out the two separate pieces of dough to the shape of your baking tray (I use a 25cm x 20cm one, with at least 3cm height) with at least 2.5cm excess on the sides. Chill in the fridge for 30 minutes.
Take one piece of dough and line the tray with it, pressing the dough firmly into the sides of the tray, then lightly prick the base with a fork. Crumple up a piece of baking paper to make it more pliable, flatten it, then use this to line the dough, and use this to line the dough, adding baking beans on top. Blind bake at 190C (170C fan)/gas 5 for 15 minutes, then remove the beans and parchment, and continue baking for another eight minutes. Set aside to cool.
Tip in the filling and spread evenly. Using a pastry brush, brush the edges of the cooked pastry with cream, then top with the second piece of dough, gently crimping your edges. Brush the lid with more double cream and sprinkle with demerara sugar. Make two slits in the lid and bake for 40-45 minutes, until the top is golden brown and the filling slow bubbling. Serve hot with creme fraiche, ice-cream or whipped cream.
