"These are the two things my nana always said you can never use enough of to make the pie taste delicious." "This is very much a cheat's version of borek, but one that you can make from scratch and enjoy more often, using any vegetable filling of your choice, such as capsicum, tomato and onion, or halloumi with spinach."Ĭatherine suggests brushing plenty of butter onto the pastry and being generous with the salt. She switched out the homemade pastry for the packaged kind and created a filling of pumpkin and feta cheese. "One day I was craving borek, but I knew I couldn't make the traditional pie, so instead, I started experimenting with the original recipe with the aim to make a version that was less time-consuming to prepare, but still retained the experience of eating a deeply flavoursome pie," she says. "This modern version of borek is a great way to recreate old family recipes when your time poor." While Sherifee passed on the art of making traditional borek to her daughter, Catherine's aunty Sally (who still makes it for special events and family occasions), Catherine has been able to recreate a similar one with a modern twist. Sherifee's other fillings included eggs or chicken with spinach and cheese. The family's preferred pie filling was the Albanian lamb, capsicum and tomato combination. She would also prepare extra pies and pass them on to family members to deep freeze and enjoy later. Sherifee would bake the pie about once a month, but she also made it for Bayrami, the Turkish 'Feast of the Sacrifice', birthdays and engagement parties. I think she knew, and rightly so, that we weren't delicate enough to not break the pastry, therefore I would normally just watch very closely and try to help with offcuts of dough." "One of Nana's biggest challenges was actually letting us help. "Nana would clear the kitchen and get to work for a whole day, making the dough on the flour-covered kitchen table, so she could roll out the pastry and make it thin enough that it wouldn't break, as that was the real skill when it came to the pie," says Catherine.
#Pumpkin pie recipe from scratch how to#
"That's when granddad began to teach nana how to make traditional Albanian dishes, he himself had learned from his own mother. And gradually, the family favourite became borek, a traditional Albanian pie-like dish."īorek usually takes considerable time to make from scratch, given it's made with multiple layers of handmade pastry and each sheet is slathered with plenty of butter. "That's when Granddad began to teach Nana how to make traditional Albanian dishes, which he himself had learned from his own mother. And gradually, the family favourite became borek, a traditional Albanian pie-like dish," says Catherine. When Sherifee and Abas tied the knot, Sherifee nominated herself as the family chef, even though she didn't know how to cook, mostly to avoid fieldwork. The Art of Doing Stuff now receives over half a million views per month and has been featured in Better Homes & Gardens, Style at Home and Canadian Gardening magazines.At 17 years of age, Sherifee arrived by boat with her two female cousins from Cyprus to Melbourne where she met Abas.
She started the blog The Art of Doing Stuff ( as a creative outlet for her writing and endless home projects. Karen Bertelsen is a Gemini Award nominated television host who has appeared on some of Canada's major networks including HGTV, W Network, Slice and MuchMoreMusic. Yeah, I know - it just keeps getting better and better. Want to make this pumpkin pie even better? Top it with whipped cream sweetened with maple syrup instead of sugar. (Or at least until it’s mostly set and no longer hot enough to burn your mouth.) (If you wait until the knife comes out perfectly clean, the pie will be overdone.)Ĭool the pie on a wire rack for a couple of hours to allow it to set completely.
Turn the oven down to 350☏ and bake an additional 40 – 50 minutes or until a knife inserted into the center comes out fairly clean. Fill with pumpkin pie filling.īake the pie at 425☏ for 15 minutes. Roll out your favorite homemade pie crust and line your pie plate with the dough. Now add your homemade pumpkin puree! Mix well.Īdd the can of evaporated milk to the rest of the ingredients and mix well again. Add the sugars, salt, spices and lemon zest into a bowl and mix.
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