I headed into Thursdays farmers markets & to my surprise found some beautiful fresh grammas.
Now as a child whilst steamed pumpkin wasn't such a favourite food, when Grandma visited she would bake Gramma Pie which was such a treat!!
Apparently the secret in a prize winning Gramma Pie is balancing the sweet flavour of the pumpkin to the acidic tang of the bush lemons.
1/2 Cup Sugar
Juice & Grated Rind of 1 Large Lemon (Bush Lemon is best!)
1Teaspoon Golden Syrup
1/2 Teaspoon each of Cinnamon, Ground Cloves, Nutmeg
2 Sheets of Puff Pastry, or your favourite pastry recipe
Peel, de-seed & chop gramma into chunks. Steam in water with lid on until soft, approx 40min. Drain in colander until cold, pressing gently to extract as much liquid as possible.
Transfer gramma to bowl, mix in sugar, lemon rind & lemon juice.
Add golden syrup & spices. Adjust flavour to suit adding more lemon juice, or if mixture has too much liquid use citric acid or tartaric acid.
You can refrigerate, or even freeze gramma mixture until ready to make into pies.
Use your favourite pie pastry recipe, or purchase puff pastry. Line a 20cm pie tray with pastry, add gramma mixture then complete the pie by placing a pastry lid on top. Paint lid with milk, sprinkle a little extra sugar on top & bake in a moderate over for about 45min, until pastry is cooked.
This is a traditional Australian Gramma Pie recipe cooked by many country women handed down through our family from my beloved Grandma. The secret to an award winning Gramma Pie is to use a well drained mixture & to balance the sweet pumpkin to the tangy bush lemon. And of course all traditional pies were served with a generous helping of custard!!