Butternut, maple & pecan lattice pie

Butternut, maple & pecan lattice pie

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

More effort

Cuts into 10 slices
Spiced and glowing gold, this pie is pure autumn on a plate. Use butternut squash or your Halloween pumpkin

Nutrition and extra info

Nutrition: per serving

  • kcal628
  • fat39g
  • saturates16g
  • carbs66g
  • sugars33g
  • fibre3g
  • protein7g
  • salt0.51g
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Ingredients

  • 700g chunk butternut squash or pumpkin
  • 1 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g light muscovado sugar
  • 250g tub mascarpone
  • ½ tsp freshly grated nutmeg
  • 1 heaped tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 heaped tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp maple syrup, plus more to serve
  • 1 tsp vanilla extract
  • 2 x 375g packs chilled dessert pastry
  • plain flour, for rolling
  • milk, for brushing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • handful pecan halves, very roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • icing sugar and whipped cream, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into several large pieces, remove any seeds, then toss with the oil in a roasting tin. Roast for about 35 mins or until golden and soft.

  2. When cold, peel the skin away, then put the flesh into a processor with the sugar, mascarpone and spices. Whizz until smooth, then add the eggs, maple syrup, vanilla and ¼ tsp salt. Whizz again.

  3. Cut one-third of the pastry from one block and squash it into the other block. Shape the larger block into a smooth round then, on a floured surface, roll out to line a 23cm fluted tart tin. Line the tin, leaving some overhang, then lift onto a baking sheet. Pour in the filling, then carefully slide the pie into the oven and bake for 20 mins.

  4. Meanwhile, roll the remaining pastry to a rectangle about 16 x 30cm, then cut into 8 long strips about 2cm wide. Weave the strips under and over each other on a floured, rimless baking sheet to make a lattice large enough to cover the top of the pie. Put in the fridge to chill.

  5. After 20 mins, the filling will be starting to set. Take pie out of the oven, brush pastry rim with milk, then slide the chilled lattice off its sheet and onto the pie. Press the edges down a little to seal, then scatter over the pecans and return to the oven.

  6. Bake for 15-20 mins more or until the lattice is golden and the filling has risen with just a faint wobble in the middle. Cool completely, then trim the edges and dust with icing sugar. Drizzle with maple syrup and serve with whipped cream.

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Comments (4)

torialovescakes's picture

This was a tasty tart but some points to note, if i did this again I would make the lattice for the top and get it in to chill before making the tart case because if you follow the recipe, which I did, you pop the filled case in the oven for 20 minutes then make the lattice and even if you manage to cut and weave the strips quite quickly it will never be chilled enough to help it hold together a bit before you try and get it on to the top. Also, don't make the mistake of buying ready rolled pastry which I did without thinking, as the sheet I used for the base was totally the wrong size and shape and re-rolling shop bought pastry never does it any favours, in fact, if you have time, home made would be so much nicer. The pecan nuts scattered over the top started to catch a bit in the oven so it might pay to toast them a little in a pan and scatter them over before serving. The only other thing is that it doesn't keep very well as the filling is so moist it makes the pastry a bit soggy so if you expect to have lots of leftovers it might pay to make a smaller one or individual ones would probably be really nice. Although all my comments sound a bit negative it was a really yummy autumnal pie and went down well with my guests, just thought it might help to learn from my mistakes!

kyra9682's picture
5

Delicious! I had to use walnuts instead of pecans (impossible to find where I live) and the pie is still very tasty.

yetinepal45's picture
5

A fabulous recipe, I used pumpkin in this and it worked really well. There are a million and 1 calories in it, so to stop us eating it in one go I made individual sized portions in ramekins - just need to adjust the cooking time. I was then able to freeze some baked ones to have at a later date. We also had it with a dollop of creme fraiche rather than cream which was just as good.

midgetwrangler's picture
5

THis is delicious!

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