This remarkable pie creation has three levels of flavour with pumpkin, apple and cream cheese... delicious!
For the pastry, pinch together butter and the icing sugar. Add eggs and syrup and roughly mix together. Add flour little by little until the dough isn’t sticky. Roll out between sheets of baking paper and put in the fridge. Put oven on 200 degrees.
For the pumpkin filling, clean and chop 700g pumpkin and boil 500g until soft. Put 200g pumpkin on a baking tray with baking paper, sprinkle with olive oil and roast for 5-10 minutes, until soft but not falling apart. Mix the boiled pumpkin to a puree and add rest of ingredients, lightly stir in the roasted pumpkin.
Take out one sheet of pastry, put it in the biggest round baking tray, press the edges nice and smooth, cut off excess pastry. Use a fork to create air holes at the bottom. Cut a round piece of baking paper and place on top of the pastry. Fold a foil edge support and place to hold up the sides of the pie pastry. Put in fridge to cool. Repeat with the other two smaller baking trays. Blind bake the largest pastry crust for around 10 minutes under a full size oven tray. Take out half way and remove baking paper and foil.
Color the cut off pastry edge blue, red and green. Save some plain pastry for the crown. Roll out and cut out shapes for the decorations. Place in fridge.
Pour the pumpkin filling in the blind baked crust; don’t fill it completely. Brush the edges with water. Place a sheet of pastry as a lid on top. Push down the edges with a fork. Brush a spot on the lid with water and place a blue shoe there. Cut three small air holes in the middle. Bake under a baking tray until done, around 30 minutes.
For the apple filling, peel and slice apples, mix with sugar and saffron in a bowl. Blind bake the crust for the medium sized apple pie. When done place the apples in the crust, put the lid on as with the pumpkin pie and bake for around 20 minutes.
For the snow pie, mix cream cheese until smooth. Add the rest of the ingredients except egg whites. Whip egg whites until fluffy. Fold all ingredients together. Blind bake the crust, fill it up and place the lid on as for previous pies. When cooled, sieve icing sugar on top.
For the pastry crown, use the cut off pastry and roll out a long rectangular piece. Cut one long side straight and the other sick/sack as the top of a crown. Use aluminium foil to create a 5 cm thick roll, same height as the width of your pastry sheet. Wrap baking paper around the foil. Wrap the pastry around the baking paper, pressing together the short ends of the pastry to create the round crown. Make sure the sick sacks match, trim the pastry if needed. Wrap more baking paper around the whole roll and finish with a layer of foil to keep it all in place. Place the roll in the freezer for 10 minutes. Then bake for 5-10 minutes, with the crown standing. When the pastry is steady enough to stand on its own, carefully remove the foil and baking paper. You might need to cut the foil in the middle to easier remove it. Then bake the crown for a few additional minutes. When the crown has cooled, spray it with silver spray.
This recipe has not been edited or tested by the Bake Off Food Department
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