Treacle Deep Dish Pie

Instructions

1. 1

   Preheat the oven to 200°C. Roll out the pastry and place it in a 20cm deep dish. Trim the edges and prick the bottom with a fork.

   Tip: To prevent the pastry from bubbling up.

2. 2

   In a large saucepan, combine the treacle, golden syrup, butter, and ginger powder. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture reaches 150°C.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   In a separate bowl, whisk together the flour and salt. Gradually add the cold water, stirring with a fork until the mixture comes together in a ball.

   Tip: Don't overmix the pastry dough.

4. 4

   On a lightly floured surface, roll out the pastry dough to a thickness of about 3mm. Use a pastry cutter or a knife to cut the dough into strips for the lattice top.

   Tip: For a more decorative top, use a pastry cutter to create intricate shapes.

5. 5

   Place the pastry strips on top of the treacle filling, weaving them into a lattice pattern. Trim the edges and press the pastry to seal.

   Tip: Use a little water to help the pastry stick together.

6. 6

   Bake the pie for 25 minutes, then reduce the heat to 180°C and continue baking for an additional 10-15 minutes, or until the pastry is golden brown and the filling is bubbly.

   Tip: Use a pastry brush to apply a little water to the pastry if it starts to brown too quickly.

7. 7

   Remove the pie from the oven and let it cool for 10 minutes before serving.

   Tip: Serve warm, garnished with a sprinkle of brown sugar and a dollop of whipped cream if desired.