Treat yourself and the family with this delicious American Style Beetroot Pie recipe, plus discover many other easy recipes at 24/7 Mom.
American Style Beetroot Pie
- 8.8 oz shortcrust pastry
- 11.5 oz plain cooked (vacuum packed) beetroot (drained)
- 3 eggs
- 2.6 oz soft brown sugar
- 2 tsp ground mixed spice
- 1/2 tsp ground allspice ((optional))
- 1/2 tsp ground ginger ((optional))
- 8.45 fl oz double cream
- Preheat the oven to 200°C/Gas Mark 6.
- Roll out the pastry and use it to line a 23 cm loose bottomed pie tin. Line with grease-proof paper and fill with baking beans. Bake blind for 20 minutes.
- Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
- In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.
- Remove the pastry case from the oven and reduce the temperature to 180°C/Gas Mark 4.
- Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the center will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with creme fraiche.
