Pumpkin Shortbread Pie
6 servings
60 minutes
Pumpkin sand pie is a cozy autumn treat where tender crumbly dough combines with fragrant filling of pumpkin and apples. Pumpkin, used for centuries in European cuisine, gives the pie natural sweetness and richness, while apples add a slight tartness. Lemon zest and cloves enhance the depth of flavor, filling it with warmth and spice. This pie is often made in cold weather when one wants to warm up with a cup of tea and a piece of aromatic pastry. It is perfect for cozy home gatherings, and adding nuts and raisins gives the texture richness and interesting flavor nuances. A simple yet refined pastry that delights the eye and warms the soul.
1
Put the ingredients for the dough in a food processor (butter — 100 grams, yolk, sugar, baking powder, flour, sour cream). Mix until crumbly, knead by hand, wrap in plastic wrap, and refrigerate for 30-40 minutes.
- Butter: 200 g
- Egg yolk: 1 piece
- Fine white sugar: 75 g
- Baking powder: 1 teaspoon
- Wheat flour: 100 g
- Sour cream: 1 tablespoon
2
Peel the pumpkin and remove the seeds, then grate it on a coarse grater or slice it thinly. Grate the apples on a coarse grater or slice them thinly.
- Pumpkin: 400 g
- Apple: 2 pieces
3
Place the butter (another 100 grams) in a pan, add sugar, and heat on low for 3-5 minutes, stirring occasionally.
- Butter: 200 g
- Sugar: 75 g
4
Place the pumpkin in a skillet and sauté for 10-15 minutes, or until all moisture evaporates if the pumpkin is watery (as it usually is for me).
- Pumpkin: 400 g
5
Then add apples, lemon zest, and cloves to the pumpkin and simmer for another 5 minutes. Remove the cloves (if using whole). Let cool.
- Apple: 2 pieces
- Lemon zest: pinch
- Carnation: 2 pieces
6
Preheat the oven to 180 degrees. Place the dough in a 17–18 cm diameter mold (either by hand or rolled out beforehand). Add the filling on top of the dough. Bake for 20–30 minutes until done.
- Walnuts: to taste
- Raisin: to taste