11/10/2024

Crown Prince Pie

Ingredients

  • Crust
    • Follow our Rough Puff Recipe or grab your fave pre-made one
  • The filling
    • 650g of roasted Crown Prince Squash
    • 3 organic eggs
    • 3 organic egg yolks (keep the whites for the meringue topping)
    • 180g of Muscavado sugar
    • 4 tbsp of maple syrup
    • 4 heaped tbsp of Kefir Yogurt
    • 1.5 tbsp plain flour
    • a hefty pinch of ground nutmeg
    • 1/2 a teaspoon of cinnamon
    • 1/4 a teaspoon of all spice
    • a hefty pinch of celtic sea salt
  • Meringue top
    • the whites of the 3 eggs not used
    • a tsp of caster sugar
  • 90 mins
  • Not too hard
  • 8

Method

1. Preheat the oven to 180C. Cut the crown prince squash into large chunks and roast with the skin on.
This will take 1 to 2 hours until it is very soft and can be smooshed with the back of a spoon.

2. make your pastry or roll out one you have pre-prepared. Grease up a tart tin/dish with butter, line it neatly with your pastry, trimming any excess and using it to fill any gaps. Blind bake for 20-30 minutes using some baker’s peas, lentils or coins to weigh down the pastry.

3. Now that the squash is out of the oven and has cooled, remove the skin and mash in a large mixing bowl. Add the remaining filling ingredients and whisk until very smooth. You may wish to use a blender.

4. Set your pastry aside and once cooled fill the pastry case with the filling.

5.  Whisk together the meringue ingredients until fluffy and you can turn the bowl upside down without it falling out. Pipe or spoon the meringue over the pie filling.

6. Bake for 45 mins or for 1 hour at 180C  until the centre is firm, you may wish to test this with a bbq skewer or cocktail stick.
Let it cool, cut and serve

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