Farmer’s Wife Pie Making Workshop Recipes

Farmer’s Wife Pie Making Workshop

Honey and Ginger Custard Brûlée Pie
Serves 8
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  1. 13oz Ginger Nut Biscuits (gingersnap cookies)
  2. 3 ½oz unsalted butter, melted and cooled
  3. ½ cup honey
  4. 2 tsp vanilla bean paste
  5. ½ cup chopped crystallized candied ginger
  6. 6 egg yolks
  7. 3 tsp cornflower
  8. ¼ cup caster (superfine) sugar
  1. Pulse the biscuits in a food processor to crumbs. Add the butter and pulse again to combine.
  2. Press the crumb mixture into the base of a 9 1/2 inch loose-based fluted tart tin. Freeze for 1 hour.
  3. Put the honey, vanilla, cream, and ginger in a saucepan over medium heat and bring to just below boiling point, stirring to combine. Set aside to infuse for 30 minutes.
  4. Preheat the oven to 300F. Whisk the egg yolks with the corn flour in a heatproof bowl until pale. Return the cream mixture to a simmer, then pour over the egg yolks and stir to combine. Transfer to a clean saucepan and cook over medium-low heat, stirring constantly, for 6 minutes or until thickened. Strain through a fine sieve into a clean bowl, pressing down to extract as much flavor from the ginger as possible.
  5. Pour into the biscuit case, and then bake for 30 minutes or until it is set at the edge but with a distinct wobble in the center. Remove from the oven and cool to room temperature, then chill for 4 hours or until completely cold.
  6. Scatter the top with sugar, and then caramelize with a kitchen blowtorch before serving.
Manassero Farms
Classic Parmesan Crumbles – Winter Version
Serves 6
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  1. Crumble
  2. ¼ cup all-purpose flour
  3. 2/3 cup cold salted butter, cubed
  4. 1/3 cup grated parmesan
  5. 1 egg
  6. ¾ cup hazelnut
  7. Pie
  8. 2 lb 3 oz butternut squash
  9. 2 shallots, thinly sliced
  10. 1 knob of salted butter
  11. 2 pinches of ground nutmeg
  12. Freshly ground pepper
  1. Preheat oven to 400F
  2. Put the flour, butter, Parmesan, egg and ground nuts into a bowl. Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill
  3. Peel the butternut squash, cut in half, remove the seeds and cut the flesh into small cubes. Cook in a pan of boiling water for 15 minutes until tender. Drain and mash the squash in the bottom of a gratin dish, then mix in the shallots, butter, nutmeg, and pepper. Sprinkle the crumble mixture on top and bake in the oven for 20 minutes, or until the crumble is golden. Serve hot
Manassero Farms
Pumpkin Pie with Brown Butter Crumbs
Yields 1
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  1. Brown Butter
  2. 1 stick (4oz) unsalted butter
  3. Brown Butter Crumbs
  4. ½ chopped walnuts
  5. brown butter
  6. ¾ cup all-purpose flour
  7. ¾ tsp pure vanilla extract
  8. ¾ cup light brown sugar
  9. ½ tsp kosher salt
  10. 1 tsp ground cinnamon
  11. Pie Filling
  12. 15oz pumpkin puree
  13. ½ cup heavy cream
  14. ½ cup whole milk
  15. 3 large eggs, beaten
  16. 1 tsp pure vanilla extract
  17. ½ cup light brown sugar
  18. ¼ cup granulated sugar
  19. ¼ tsp ground ginger
  20. ½ tsp ground cinnamon
  21. ¼ tsp ground nutmeg
  22. ¼ tsp ground cardamom
  23. ¼ tsp ground cloves
  24. 1 tsp kosher salt
  25. 2 tsp lemon zest (about ½ small lemon)
  1. Brown Butter
  2. Brown the butter by cooking it in a small saucepan over medium-low heat until it becomes foamy, stirring occasionally until the solids in the butter turn deep, golden brown and it stops bubbling, 3-4 minutes. When it’s ready, it will smell fragrant, like toffee. Remove from heat and let cool.
  3. Brown Butter Crumbs
  4. Preheat oven to 350F
  5. Spread the walnuts in a single layer on a foil-lined, half-sheet, (13x8-inch) baking tray. Roast for 5-10 minutes, checking occasionally, once done, transfer to a platter and allow to cool about 15 minutes.
  6. In a large mixing bowl, combine the brown butter, flour, vanilla, sugar, toasted walnuts, salt, and cinnamon. Set aside.
  7. Pumpkin Filling
  8. In a large mixing bowl combine the pumpkin, cream, milk, eggs, vanilla, brown sugar, sugar, ginger, cinnamon, nutmeg, cardamom, cloves, salt, and lemon zest and whisk until smooth. For more flavor make the night before and cover tightly and refrigerate until ready to use.
  9. To Assemble
  10. Pur the pumpkin mixture into prepared crust and gently crumble the topping over the top. Bake 45-50 minutes or until the filling is set 2 inches in from the edge but the center is still wobbly. Once done, transfer the pie from the oven to a wire rack. The center will finish cooking through as the pie cools. Cool completely before slicing and serve at room temperature.
  11. To store cover loosely with foil and refrigerate for up to 3 days or double wrap in plastic wrap then foil, and freeze up to 1 month.
Manassero Farms