* Percent Daily Values are based on a 2000 calorie diet.
American style beetroot pie
A perfect pie for Halloween
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 565kcal
Equipment
23cm loose bottomed pie tin
Food processor
Small saucepan
Ingredients
250gshortcrust pastry
325gplain cooked (vacuum packed) beetrootdrained
3eggs
75gsoft brown sugar
2tspground mixed spice
1/2tspallspice (optional)
1/2ground ginger (optional)
250mldouble cream
Method
Preheat the oven to 200˚C/Gas Mark 6.
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.
Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
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.
Remove the pastry case from the oven and reduce the temperature to 180˚C/Gas Mark 4.
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. Serve with crème fraiche.