Pumpkin and Pear Meringue Pie is a modern fusion recipe for a classic pie of a sweet shortcrust pastry base filled with pumpkin and pear puree, topped with meringue and baked until golden that makes and excellent dessert for Halloween or Thanksgiving. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pumpkin and Pear Meringue Pie.
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Ingredients:
For the Pastry:
450g plain flour
140g icing sugar
pinch of salt
225g cold, unsalted, butter, diced
2 egg yolks
cold water, to bind
For the Filling:
1 small pumpkin (about 1kg)
generous knob of unsalted butter
75g soft brown sugar
1 tsp pumpkin pie spice
pinch of salt
2 dessert pears, peeled, cored and thinly sliced
5 eggs, separated
100ml double cream
300g caster sugar
Method:
Begin with the fruit filling. Halve the pumpkin and scoop out the seeds. Arrange the pumpkin halves (cut side uppermost) on a roasting tray. Dot with a knob of butter and scatter over 1 tbsp of brown sugar over each pumpkin. Pour a little water into the base of the roasting tin then cover everything with kitchen foil. Transfer to an oven pre-heated to 180°C and bake for about 60 minutes, or until the pumpkin is tender.
In the meantime, prepare the pastry. Sift together the flour, icing sugar and salt into a bowl. Add the butter and rub into the flour mix with your fingertips until the mixture resembles fine crumbs. Add the egg yolk and mix to combine then add just enough cold water to bring everything together as a dough. Turn the pastry onto a lightly-floured work surface and knead a few times, until you have a smooth ball of dough. Wrap in clingfilm and refrigerate for 30 minutes.
After the pastry has chilled, turn onto a floured work surface and roll out until large enough to line the sides and base of a tart tin (About 30cm in diameter and 3cm deep). Use the pastry to line the tin (leave any overhang and do not trim). Carefully transfer the lined tart tin onto a baking tray then fill the tin with baking parchment and baking beans. Transfer to your oven (still at 180°C and bake for about 20 minutes, or until the pastry is dry but not coloured. Remove the baking beans and parchment and prick the base of the pastry all over with the tines of a fork.
Scoop out the flesh of the cooked pumpkin and mix with nay juices. Stir in the spices and a pinch of salt then mash until smooth. Place the pear slices in a pan with 2 tsp water and cook over low heat, stirring frequently, for about 20 minutes, or until you have a smooth purée. Take off the heat and set aside to cool then stir into the pumpkin mix.
Combine the egg yolks, cream and brown sugar in a bowl and whisk together until combined. Fold this mixture into the pumpkin mix then spoon into the prepared pie shell. Smooth the top with a palette knife and set aside.
Combine the egg whites in a bowl and whisk until they form stiff peaks then whisk in the caster sugar about a tablespoon at a time. Continue beating until all the sugar is incorporated and the meringue is smooth and glossy. Spread the meringue mix over the top of the fruit filling then swirly the surface to form peaks and to ensure that the meringue completely covers the filling and the edges of the pastry.
Transfer to an oven pre-heated to 150°C and bake for about 45 minutes, or until the meringue is just turning golden brown on top (watch carefully during the final 15 minutes to make certain the meringue is not cooking too quickly.
Remove from the oven and serve either warm or cold, accompanied by cream.
