Method :
-
In a large mixing bowl, mash the
cooked gramma, making sure it has been well drained, or the
consistency will be to watery.
-
Add the lemon juice and zest, sugar,
dried fruit and spices.
-
Mix well, then beat in the eggs.
-
Line a 28 cm flan tin or dish with the
pastry and spoon in the mixture.
-
Decorate the top with 1 cm strips of
pastry form a lattice pattern and coat with milk or egg yolk, then
sprinkle with sugar.
-
Cook in a preheated oven set at
190C/375F/Gas 5 for 35-40 minutes.
-
To make the pastry : Sift the flour,
baking powder and salt, then rub in the butter until the mixture
resembles breadcrumbs.
-
Gradually add the lemon juice and egg
yolk to form a dry dough.
-
Place on a lightly floured surface and
knead into a smooth round ball.
-
Roll out the dough to fit your pie
dish, setting a little aside to make the lattice strips.
Serves 8
The gramma squash makes wonderful pies and
tarts and is a cousin of the pumpkin, which may be substitute if gramma
is not available.
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