Cold Brew Café - South Grafton. Featuring Nitro Coffee.
On the corner of Cambridge and Armidale St, South Grafton.
Coffee & Pumpkin Pie!
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The Great American Pie Tour
As Easy as Eating Pie
As presented in Grafton's Valley Messenger. Read Latest Edition
Beginning 16 Feb 2022 at Cold Brew Café
53 Armidale St.,
(Armidale St. and Cambridge
St.) South Grafton, NSW.
Pumpkin Pie, Not Gramma Pie.
Amelia Simmons’s American Cookery, published in 1796*, is widely recognised as the first cookbook written by an American for American kitchens. It is considered to be, in its own way, the second Declaration of American Independence.
For the purposes of the Great American Pie Tour, it is the first American cookbook to mention pumpkin pie (original recipe below).
Nine Eggs! Big pie or little eggs! The weights and measures act of 1824 and the Act of 1878 had not yet established the system of measure based on precise definitions, so we can’t really be sure what she meant by 3 pints. We love that!
Suffice it it say, Pumpkin Pie is an American Pie staple! It ranks #2 on America’s Favourite Pies List . This pie originated with the Pilgrims in the 1600’s, and is associated with our Thanksgiving Day, 24th or 25th of November (aways falling on a Thursday). Thanksgiving day is a National Holiday in both the United States and Canada celebrating the Plymouth colonists and the Wampanoag Nation people sharing an autumn harvest feast around 1620.
We’ve included pumpkin pie because it resonates at the very core of the Americas as a continent, and the very earth from which she sprang. Now we pray we find the right pumpkin here in Australia to help exemplify this flavour. Though very similar to Gramma Pie the pumpkin for pumpkin pie is very different. This pie differs as well in spices. Come and taste the difference!
Tune into our Facebook Page @ColdBrewCafeAustralia as we post all the updates, tips and secrets to the best Pumpkin Pie.
*For many of us who buy cookbooks and never read them, this cookbook is the best of exceptions. It is a charming historical work! There is a page, ERRATA (errors in publication). The author explains,”…not having an education sufficient to prepare the work…, the person that was employed by her and entrusted with the work….did omit several articles very essential to the work…but she has removed them as far as possible.”
Cold Brew Cafe final Apple Pie Recipe We strongly suggest watching; "How to Make a Perfect Pie Crust" from 'Everyday Food'. And Chef John’s "Easy Apple Pie" - Classic Apple Pie Filling for filling and assembly.
Pumpkin Pie Recipe
Paté Brisee
This recipe makes 2 crusts for 9” pie or 1 full crust pie.
Split dough into two crusts by 340g per crust and freeze one for later. (Yeah two pies!)
Weigh, cut into ½” pieces and freeze a minimum of 15 minutes (but longer is better) 250g Butter
In the bowl of a food processor fitted with blades pulse 10 times
340g AP Flour
1 t Salt
1 t Sugar
Add Frozen butter pulse 12 more times
Add ½ C very cold water pulse 12 more times.
Butter should be small pea size.
Dump crust mix into a bowl to finish flour distribution.
Compact and divide dough into two disks and refrigerate for minimum 1 hour.
Roll out dough to ⅛” thick and place in pie pan, crimp crust.
Set aside.
Filling:
Queensland Blue or Jap pumpkin is best for our filling. One whole QLD Blue can yield 5 - 7 pies. Freeze leftover pumpkin puree in 425g containers. Once you’ve made one of these you’ll see how easy it is to make all the time.
Pumpkin Puree
Cut pumpkin in half, scoop seeds and bake at 200℃ until very tender 40-45 minutes. Let cool, scoop out and measure 425g.
Whisk together:
425 g Pumpkin Puree
3 egg yolks
1 large egg
Add and whisk until smooth:
1 can sweetened condensed milk (expensive or cheap? We can’t tell the difference.)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
(We’ve talked about this before! Buy whole nutmeg and grate with a microplane or the raspy end of box grater. You’ll never regret it. You’ll never look back.)
⅛ teaspoon Chinese 5 spice powder
(Don’t forgo the Chinese 5 spice. It will bring just the right essence of clove to the mix.)
Pour filling into 1 pie crust and bake 175℃ 40 - 45 minutes, depending on your oven may take a bit longer. A knife inserted into the custard 1” from the crust should come out clean.
Now for the hard part: allow to cool completely before serving.
Though it can be served with whipped cream we love this pie without it.
Enjoy!
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