Pumpkin Pie (American Classic)

I’m starting a new set of recipes to try and taste themed around my love of American culture specifically food. We travel to the US almost every year and I’m always enamored with the restaurants and even food available at service stations! So I’m going to find as many classic American recipes that I can; the more traditional the better and try them out.

Sources such as Martha Stewart and Pioneer Woman have been an excellent support so I’d highly recommend them.



So first on the list is classic Pumpkin Pie.



1 + 1/3 cup plain flour

1/2 stick butter

1/2 tsp salt

1/3 cup vegetable oil

2 tbsp cold water


  1. Cut the butter and flour together. I have a metal pastry cutter that keeps the mix really cold as really good pastry in order to stay crumbly and short needs to be handled as little as possibleIMG_1514
  2. Add the wet ingredients and combine into a ball. Put in the freezer to really chill for 30 minutes



2 eggs

1/2 cup sugar

1tsp cinammon

1/2 tsp salt

1/2 tsp ground ginger

A couple of cloves bashed up

1 can pumpkin puree

1 can evaporated milk


  1. Beat the eggs
  2. Add all the ingredients to the eggs and combine
  3. Take the pastry out of the freezer and roll out onto a lightly floured surface until as few mm thick
  4. Lift and place into a pie dish and push into the creases (use excess pastry to do this and not your fingers)
  5. Leave a little excess and trim
  6. Pour in the mixture
  7. Bake for 15 minutes at 425c
  8. Reduce oven temperature to to 350c
  9. Bake for a further 45 minutes
  10. Store in the fridge

I served it with creme fraiche as it’s so sweet so it helps balance it out. The verdict though is that I absolutely loved it. This is definitely the first win on the American Classics Cooking list

Slow Cooked Cider Pork Belly

Slow Cooked Cider Pork Belly

Amazon have a cool new feature at the moment whereby they offer a heavily discounted item that you can order and pick up from the truck in your local area.

One of the more recent deals was for an extremely large piece of Pork Belly. It can with cider and a recipe to try so I tried it with excellent results. Having never cooked pork belly before as it’s normally an expensive piece of meat I was really impressed with the deal and we even have some cider left over in the fridge to drink at leisure.


1kg Pork Belly (or a smaller joint if you can’t get such a good deal and reduce the rest of the ingredients inline)

1tsp sea salt

1tbsp olive oil

1tbsp rosemary cut into small pieces

2 cored, peeled apples

100ml cider (the brand in this case was Savanna Cross)


  1. Heat the oven to 220c
  2. Remove the pork from the packaging and pat dry
  3. My pork came pre-cut with lines in the fat but if yours isn’t use a sharp knife to make some lines in the fat
  4. This was part of the recipe but I wanted really salty; crisp fat so i sprinkled the surface with salt
  5. Another element not officially in the recipe was rosemary but I adore the herb and have a plant in the garden so I cut; washed and cut it into small pieces and sprinkled on the surface
  6. Put the pork straight in the oven for 30 minutes
  7. After 30 minutes reduce the oven down to 160c
  8. Pour in the cider to the dish and add the apple pieces
  9. Bake for 1.5 to 2 hours until the crackling is crisp
  10. Remove and slice thickly