-550g all purpose flour
-1 ½ tsp salt
-2 tbs sugar
-150g ice water (approximate)
**Mix together salt, sugar, and flour. Cut butter into flour and add water a tablespoon at a time until moist and crumbly. Divide into 4 portions, roll and line pie pans.
Apple and Pear Pie (for 2, 9 inch pies)
**Peal, seed and slice fruit into thin pieces. Mix everything together and fill pies. Bake at 450’F for 15 mins, reduce heat to 350’F and bake for another 40 mins or until juices from the center of the pie bubbles.
***Note: If making apple pies, use 1kg apples. If making pear pies use 1kg pears and omit cinnamon.
Pumpkin Pie: (for 2, 9 inch pies)
-800g pumpkin puree (from 800g pumpkin, steamed and mashed)
-1/2 tsp salt
-1 tbs ginger juice
-1 tbs ground cinnamon
-1 tsp each: ground cloves, nutmeg
-500g evaporated milk
-2 tsp vanilla
*Mix everything together and ladle into crusts. Bake at 400’F for 15 mins, reduce temperature to 350’F and bake for another 35 mins or until set. Decorate cooled pies with fresh whipped cream.