I have fond memories of Gramma Pie. This was made by my Grandmother, using Gramma (Butternut Squash) grown on my Grandfather’s farm. Later in life, my Dad made this at home, bringing home the Gramma from the farm. When my Dad makes it, he would make very decorative top layers of pastry – sometimes lattice, other times with leaves made from pastry.
In a recent discussion with my parents, we got to talking about this memory, and I was able to get a Gramma Pie recipe from my Aunty Wendy. Thanks, Aunty Wendy!
According to another website, Gramma Pie is a bit of a regional Australian dish. Which tracks, as my family history is traced back to this part of Australia.
Gramma Pie is not to be confused with Pumpkin Pie. A Gramma is a type of squash, a relative of the Butternut Squash. Which, given I am in New York, this is what I use in my recipe.
Random personal trivia, as a child I thought it was “Grandma Pie” not “Gramma Pie” because my Grandma made it… I’m a little smarter these days but not by much.
Australian Gramma Pie Recipe
Ingredients
- Gramma (Butternut Squash if you’re unable to get a Gramma)
- White Sugar
- Lemon Juice
- Shortcrust Pastry
Method
- Cut the Gramma into manageable chunks (about 1-2″ chunks).
- In a large saucepan, use a small amount of water to boil the Gramma. Boil until soft.
The emphasis here is small: Gramma’s have water content already, so you’re not boiling the Gramma. - Drain excess water well.
Tip: Leaving the cooked Gramma in a colander for an hour is an excellent way to help drain excess water. - Mash the Gramma.
- Mix Sugar and Lemon Juice into the mashed Gramma to taste
Tip: With the sugar, start small, but at least a tablespoon of sugar to start.
Tip: With the lemon, start small, at least a quarter teaspoon to start. - Line the bottom of the pie dish with the shortcrust pastry.
- Fill the dish with the mashed gramma/sugar/lemon mix.
- Layer another sheet of shortcrust pastry over the top of the mixture.
Tip: No, you don’t need to brush the pastry with milk or egg according to my Grandma’s recipe. - Bake at 350 F (180 c) until the pastry is golden.
- Let cool (my preferred way to eat) but it’s perfectly OK to eat warm/hot.
- Serve and Eat!
Hope you enjoyed this recipe. I have other Australian recipes if you’re interested.