AMERICAN STYLE BEETROOT PIE


Utilise some of the season’s finest with this Halloween- themed sweet dessert pie.


Serves 4


 250g shortcrust pastry  325g plain cooked (vacuum packed) beetroot, drained


 3 eggs  75g soft brown sugar  2tsp ground mixed spice  1


 1


tsp ground allspice (optional) /2


/2


tsp ground ginger (optional)


 250ml double cream


1 Preheat the oven to 200˚C/Gas Mark 6.


2 Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.


3 Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.


4 In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.


5 Remove the pastry case from the oven and reduce the temperature to 180˚C/ Gas Mark 4.


6 Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge.


7 Serve with crème fraiche. www.lovebeetroot.co.uk


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