Bundevara

Bundevara (Serbian Pumpkin Pie)

A beloved Serbian autumn pastry, Bundevara is a sweet, fragrant pie that fills the kitchen with warm spices. Tender pumpkin is simmered into a soft jam and folded into a flaky, buttery crust.

Prep

30 min

Cook

60 min

Total

90 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) pumpkin or butternut squash, peeled and diced, Serbian cooks traditionally use a pale-skinned winter squash called 'bel tikva'; butternut or sugar pumpkin are the closest substitutes.
• •150 g (¾ cup) granulated sugar
• •10 g (1 Tbsp) ground cinnamon, Use good-quality Ceylon or Serbian ground cinnamon.
• •60 g (⅓ cup) raisins, Golden raisins are traditional, but dark also work.
• •30 g (2 Tbsp) breadcrumbs, Plain dry breadcrumbs help absorb moisture from the pumpkin.
• •300 g (2½ cups) all-purpose flour
• •200 g (14 Tbsp (1¾ sticks)) unsalted butter, cold and cubed, Lard (about 60 g) can replace part of the butter in traditional recipes.
• •1 whole large egg
• •60 ml (¼ cup) cold water (approx.), Add a splash at a time until dough comes together.
• •1 pinch fine salt
• •1 whole egg yolk beaten with 1 Tbsp milk, for glazing

Steps

1. 1 Make the pumpkin filling: Combine diced pumpkin, sugar, raisins, cinnamon and 60 ml (¼ cup) water in a heavy saucepan over medium heat. Cover and simmer for 25–30 minutes, stirring occasionally, until the pumpkin is very soft and most of the liquid has evaporated. The mixture should look like a thick, jam-like compote; if it is watery, simmer uncovered for a few more minutes. Stir in the breadcrumbs, taste and add a pinch more sugar if needed, then cool completely.
2. 2 Make the dough: Pile the flour and salt in a bowl (or on a clean surface) and cut in the cold butter until you have coarse crumbs with pea-sized pieces of butter still visible. Mix the egg with 60 ml cold water and drizzle over the flour. Bring together quickly with a fork, then knead very gently for 30 seconds. Divide into two pieces, one slightly larger than the other. Flatten into discs, wrap and chill for at least 30 minutes.
3. 3 Preheat the oven to 200°C / 400°F (180°C / 350°F fan). Lightly butter a 24 cm (9½ in) round pie dish.
4. 4 Roll out the larger dough disc on a lightly floured surface into a round about 30 cm (12 in) across. Lift into the pie dish and press into the base and up the sides, leaving any overhang.
5. 5 Spread the cooled pumpkin filling evenly over the base, mounding it slightly in the center.
6. 6 Roll out the second disc into a round about 28 cm (11 in) across and lay it over the filling. Trim, fold the edges under the bottom crust and crimp to seal. Cut 5–6 small slits in the top to vent steam.
7. 7 Brush with the egg yolk and milk glaze and sprinkle lightly with a little extra sugar and cinnamon if you like.
8. 8 Bake for 35–40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
9. 9 Cool on a wire rack for at least 45 minutes before slicing — Bundevara is traditionally eaten lukewarm or at room temperature, never piping hot, so the filling can set.