Gramma Pie

Filling

• 1 kg gramma peeled seeded
• 1/3 cup sugar
• 1 lemon juiced zested
• 1 tbs sultanas
• 1 tsp golden syrup
• 1 tsp mixed spice

Pie pastry

• 1 cup plain flour
• 1 cup self-raising flour
• 1 pinch salt
• 150 g butter
• 1 egg
• 2 tbs caster sugar

Method

• Peel gramma, discard seeds then chop into pieces.
• Place gramma in a saucepan with a little water and gently simmer, covered for 45 minutes.
• Drain in a sieve until cold, pressing lightly to extract as much of the liquid as possible.
• Transfer gramma into a bowl, add sugar and juice, plus rind of the lemon.
• Add sultanas, golden syrup and mixed spice.
• Refrigerate until ready to make the pie.
• Preheat oven to 200C.
• Sift the flours with salt into a bowl, then rub in butter.
• Beat the egg with sugar and add to the flour and mix quickly by hand into a dough.
• Knead on a lightly floured surface until smooth.
• Roll out ¾ of the pastry to fit a 20 cm pie plate.
• Fill the pastry-lined pie plate with the pumpkin mixture.
• Wet the edges then roll out remaining pastry and place on top of the pie, trimming away any excess and press edges to seal with a fork.
• Brush with milk and sprinkle with a little extra sugar.
• Bake for approximately one hour or until golden and filling is cooked through.