Treacle Pie

Instructions

1. 1

   Preheat the oven to 180°C. Line a 20cm pie dish with parchment paper.

   Tip: Use a pie dish with a removable bottom for easy serving.

2. 2

   Make the pastry crust: In a large bowl, combine the flour, salt, and cold water. Mix until the dough comes together.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour.

3. 3

   Divide the dough in half and roll out each half into a circle, about 1cm thick.

   Tip: Use a rolling pin to achieve an even thickness.

4. 4

   Place one of the dough circles into the prepared pie dish and trim the edges to fit.

   Tip: Leave a 1cm overhang to prevent the filling from spilling over.

5. 5

   Make the treacle filling: In a large saucepan, combine the golden syrup, brown sugar, eggs, milk, and baking powder. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

   Tip: Stir the mixture occasionally to prevent scorching.

6. 6

   Remove the pie crust from the oven and fill it with the treacle mixture. Sprinkle the grated ginger on top.

   Tip: Use a spoon to spread the filling evenly.

7. 7

   Roll out the second dough circle to fit the pie dish. Trim the edges to fit and crimp the edges to seal the pie.

   Tip: Use a fork to crimp the edges for a decorative touch.

8. 8

   Cut a few slits in the top crust to allow steam to escape during baking.

   Tip: This will help the pie crust cook evenly and prevent it from becoming too puffy.

9. 9

   Bake the pie for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

   Tip: Use a pie shield or foil to protect the crust from overbrowning.