It doesn’t get much easier than this Cherry Pie with Oatmeal Crumble. Starting with an easy homemade pie crust, the pie is then filled with cherries and a simple oatmeal crisp.
Pumpkin Pie Delight
Pumpkin delight is a style of sweet pumpkin pie baked in a Dutch oven. There is a crust, filling and topping element to the recipe.
This recipe uses canned pumpkin but you can easily make using fresh pumpkin, especially in travelling and camping in America around Halloween.
This can be served with a range of accompaniments including cream, custard or if available ice cream.
2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup powders / dry milk
1 teaspoon vanilla essence
1 egg, whisked
1/2 cup (115g) butter
1 x 30oz (850g) can pumpkin
3 eggs, whisked
3 teaspoons pumpkin spice (mixed spice)
1 cup milk
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
3 tablespoons cold butter
12 inch Duct oven
Mix together the flour, sugar, baking powder, and dried milk. Reserve 1 cup of this for the topping.
In the remaining flour mixture add the vanilla, egg, and melted butter. Combine lightly.
Grease the base and sides of the 12 inch Dutch oven.
Press the mixture into the base of the Dutch oven and about 1 1/2 inches (4cm) up the sides.
In a bowl combine the pumpkin, eggs, spice, milk and brown sugar. Mix these ingredients well until they are well combined.
Pour the pumpkin filling into Dutch oven to fill crust.
In a small bowl combine reserve crust mix, sugar, and cinnamon. Stir to combine.
Cut in the cold butter until coarse crumbs are formed, then sprinkle over top of pumpkin filling.
Bake the pumpkin delight at 350 degrees F (180 degrees C) for 1 hour.