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Pies

Pie Crust / pâte brisée

This works every time!

• 200g sifted white flour
• 1tsp salt
• 100g butter
• 0.8dl water

Pumpkin pie

• 2 cups pumpkin purée
• 1tsp cinnamon
• 1/2 cup sugar
• 2 eggs
• 2/3 cup cream

Frangipane cake (galette des Rois)

• 2 sheets ready-made puff pastry
• 140g ground almonds
• 100g sugar
• 2 eggs
• 75g butter, softened
• 1 egg yolk, for coating
• 1 trinket or whole almond

Alternate (better) filling

• 1 1/2 cup ground almonds (195g)
• 3/4 cup icing sugar (100g)
• 2 eggs
• 3 TBsp heavy cream
• Almond extract, to taste

1. Lay one layer of pastry in a lined pie form, perforate with a fork
2. Mix all ingredients in a bowl, spread over pastry
3. Hide the trinket in the mix
4. Cover with second layer of pastry, cut excess, fuse sides and decorate
5. Brush with egg yolk
6. Bake for about 20 minutes at 200°C

(Source: Marmiton)