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.
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