Tip 4: For a custard like creamy, delicious pumpkin filling egg yolk needs to be tempered first with warm cream, do not skip this stepTip 5: Feel free to experiment with your favourite spices. I am using orange zest, cinnamon and nutmeg, other ideas can be vanilla bean, cloves, pumpkin spice, ginger etc.
Tip 6: Filling needs to be poured into the pre-baked crust while it is warm, this again will help the crust not to get soggy from the fillingTip 7: Crack on the pie can develop when baking temperature is too high or baked too long, make sure you avoid these. Also, after pouring the filling in try to get rid of any air bubbles with the help of a fork, this encourages even baking
Tip 8: Feel free to decorate the pie according to your preference, eg. your favourite pie crust pattern or simply serve with lightly whipped cream
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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