Gramma Pie

5 from 1 vote

An Aussie country favourite, based on my Nan's recipe.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: Australian

Keyword: gramma pie

Servings: servings

Calories: 225kcal

1 kg gramma (peeled, seeded and chopped)
⅓ cup caster sugar
1 medium lemon (¼ cup juice plus a little zest)
1 tablespoon currants
1 pinch cloves
1 pinch cinnamon
a little milk and extra tablespoon sugar (to brush and sprinkle on top of pastry)

Take butter from fridge and allow to sit for about 30 minutes.
Chop butter into cubes and beat in a stand mixer on med-high for 1-2 minutes.
Add icing sugar and mix on low speed until combined. Turn speed to med-high and beat again for 1-2 minutes or until mixture turns a pale colour.
Add egg yolk and 3 teaspoons of lemon juice and combine with a spatula.
Fold through sifted flour and salt. The mixture should all be a pale yellow colour with no dry of floury parts. If it seems too dry, add another teaspoon of lemon juice.
Turn out mixture onto bench and knead lightly to form a ball. Wrap in baking paper and place into the fridge for at least one hour.

Cover gramma with water and bring to the boil. Simmer for about 30 minutes or until very tender. (The time will depend on the gramma and the size of the chunks you've cut)
Once cooked, place in a large sieve and allow to drain until the gramma has cooled completely.
Place drained gramma into a bowl and mash well. Add currants, lemon juice and a little zest, and sugar, stirring until combined.

Pre-heat oven to 180 degrees celsius (fan-forced).
Grease pie dish with butter.
Remove pastry dough from fridge and break into two pieces – one piece about ⅔ of the whole amount for the base and the rest for the top.
Roll out the larger portion of dough between two sheets of baking paper until it's large enough to fill the pie dish.
Place pastry in pie dish and gently press into the dish, trimming sides to fit.
Fill with gramma filling mixture.
Roll out the smaller portion of dough between two sheets of baking paper until it's large enough to cover the top of the pie dish.
Place pastry top onto pie and form a crust by pressing with a fork or pushing your thumb into pastry to create a ripple pattern (see picture above in post).
Brush with milk and sprinkle with additional sugar.
Use a sharp knife to insert two small slits into the middle of the pie.
Bake for 45–60 minutes or until golden.
Serve warm with ice cream, cream or custard.

I'm told Aussie sunset pumpkin and Butternut pumpkin are the closest substitutes for gramma but have never tried this myself.

Currants, cloves and cinnamon are all optional. Some people also add sultanas, nutmeg or mixed spice.