I was surprised to see them suggest using pecans in this recipe, as I thought these nuts had only been brought to Australia fairly recently. I Googled it, and discovered that we (I mean Aussies) have only grown them commercially since the 1960's. I certainly don't remember mum using them in her cooking! I guess they would have been imported and quite expensive back in the day.
|golden and jammy pie|
This recipe is from The (Hobart) Mercury 27 May 1947.
Slightly adapted by Sherry's Pickings:
2 sheets frozen puff pastry
2 tbs semolina or cornflour
1½ cups (490g.) of cherry or raspberry jam - I used black cherry
250g. frozen cherries or raspberries depending on your jam choice
1½ cups (150g.) ground almonds or pecans - I used 100g. pecans and 50g. almonds
1/4 cup (60 mLs) cream
1/4 tsp almond extract
3 tbs sour cream
1 egg yolk
1/2 tsp ground cinnamon
2 tbs of white or caster sugar
Turn on your oven to 200C/400F
Lightly butter a pie plate
Line it with one of the thawed pastry sheets; trim the edges to make a neat circle
Sprinkle 1 tbs of the semolina or cornflour over the pastry
Spread your jam of choice over the base evenly
Tip the fruit over the jam; now sprinkle the other tbs of semolina over the fruit
Mix the nut meal with the cream, then stir in the almond extract
Stir the sour cream, egg yolk and cinnamon together
Now combine the 2 cream mixes
And spread happily over the jam and fruit
Whack on your top layer of pastry; neaten the edges and slit the top a few times
Sprinkle with the white sugar
And bake for about 25 mins. till lightly golden brown on top
As this recipe was published in pre-metric times, I've adapted the measurements. I found the conversion for a cup of jam was anything from 325g. to 340g. I used 335g. per cup as my basic measurement for the jam, and that was plenty.
The recipe says to use puff pastry, so I don't know if they meant homemade but probably not. I'm sure even housewives in those pre-Liberation days didn't go around making their own.
I didn't bother to unthaw the fruit completely, but I did leave it out for a little while before using so it was somewhat less than frozen
|gather your ingredients|
|I blitzed the pecans myself|
Not sure how easy it is to buy pecan meal, so I blitzed my own as I had whole pecans in the pantry.
|whack on the jam and the fruit to your pastry base|
|the 2 cream mixes|
|the 2 cream mixes mixed:=) and ready to go on the fruit|
|spoon on the nutty mixture|
|on goes the top layer and the sugar|
|golden and delicious|
|yep the filling is kind of runny|
I have to admit the filling gets runny once it's cooked. But who cares? It tastes delicious; just let it cool down and spoon up all the jammy wonder. Mr P. and his staff said it was delicious, runny or not.
|the original recipe|
|my jammy doodle|