The Halfling’s Harvest Recipes
Bramblefoot Pumpkin Pie
Ingredients:
Crust
2 ½ cups all-purpose flour
1 tsp salt
1 Tbsp sugar (optional, for sweetness & browning)
1 cup cold unsalted butter, cut into small cubes
6–8 Tbsp ice water (very cold)
Filling
2-3 cups of roasted or boiled pumpkin
½ cup honey
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1/8 teaspoon ground pepper
2 large eggs
½ cup cream or milk
Pinch of Saffron
Instructions:
Make Pie Crust
1. Mix dry ingredients
-In a large bowl, whisk together flour, salt, and sugar.
2. Cut in fats
-Add butter.
-Use a pastry cutter, fork, or fingers to mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
3. Add water
-Sprinkle in ice water, 1 Tbsp at a time, mixing gently until dough holds together when pinched.
-Dough should be moist but not sticky.
4. Chill
-Divide dough into 2 discs, flatten slightly, wrap in plastic, and refrigerate at least 1 hour.
5. Roll & use
-Roll on lightly floured surface to desired size until dough is about 1/8 inch thick.
-Fit into pie dish, trim, and crimp edges.
Prepare Filling
8. Make filling
-In a large bowl, whisk together pumpkin, honey, salt, and spices.
-Beat in eggs, then stir in cream until smooth.
9. Assemble pie
-Pour filling into chilled pie crust. Smooth the top.
10. Bake
-Preheat oven to 425°F (220°C).
-Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake 40–50 minutes more, until filling is set but slightly jiggly in the center.
-If crust edges brown too quickly, cover with foil.
11. Cool & serve
-Cool at room temperature at least 2 hours before slicing.
-Serve plain, with whipped cream, or a drizzle of maple syrup.
Locke’s Apple Pie
Ingredients:
Crust
2 cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3–6 Tbsp ice water
Filling
6–8 tart apples
½–¾ cup honey (adjust to taste)
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp ground ginger
2–3 Tbsp flour
1–2 Tbsp butter, cut into small pieces
1-2 Tbsp white grape juice
Splash of lemon juice
Instructions
Make Pie Crust
1. Mix dry ingredients
-In a large bowl, whisk together flour, salt, and sugar.
2. Cut in fats
-Add butter.
-Use a pastry cutter, fork, or fingers to mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
3. Add water
-Sprinkle in ice water, 1 Tbsp at a time, mixing gently until dough holds together when pinched.
-Dough should be moist but not sticky.
4. Chill
-Divide dough into 2 discs, flatten slightly, wrap in plastic, and refrigerate at least 1 hour.
5. Roll & use
-Roll on lightly floured surface to desired size until dough is about 1/8 inch thick.
-Fit into pie dish, trim, and crimp edges.
Prepare Filling
6. Make filling
-Peel, core, and slice apples.
-Toss apples with honey, spices, salt, and flour.
-Mix in grape juice and splash of lemon juice.
7. Assemble pie
-Add apple filling and dot with small butter pieces.
-Roll out second disc (or make a lattice), cover filling, trim and crimp edges.
-Cut slits if using a full top crust.
8. Bake
-Preheat oven to 375°F (190°C).
-Bake 45–60 minutes until crust is golden and filling is bubbling.
-Cover edges if browning too fast.
9. Cool & serve
-Let pie cool 1–2 hours so filling sets.
-Serve plain, or with a drizzle of cream or more honey if desired.