Sunday, November 20, 2005

Pumpkin Pie

For the Pie:
1 recipe single crust pastry (see below)
5 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
2 1/2 cup pumpkin puree
1 1/4 cups whole milk
1/2 cup whipping cream

For the Topping:
1/2 cup whipping cream
1/2 tsp vanilla
2 tbsp granulated sugar

1 1/2 cups all-purpose flour
1/4 tsp salt
1/3 cup cold butter cut into 1/2-inch pieces
1/3 cup shortening, cut into 1/2-inch pieces and frozen for 15 minutes
1/4 cup cold water

Pastry: Make sure all the ingredients are as cold as possible. Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic wrap and chill for at least 20 minutes.

Allow the dough to warm slightly at room temperature if it is too hard to roll. On a lightly floured board, roll the disk to a thickness of 1/8-inch (.3 cm). Cut a circle about 1 1/2 inches (3.8 cm) larger than the pie plate. Transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs about 1/2 inch (1.2 cm) over the plate. Flute the edges. Use as directed in recipe.

For the Pie: Prepare the crust as directed. Chill for 20 minutes while preparing the filling. Preheat oven to 350 F.

In a medium bowl, whisk eggs lightly. Add the remaining pie ingredients and whisk thoroughly. Pour into the prepared crust. Bake for 55 to 65 minutes, or until the crust is golden and the filling is just set and no longer liquid in the centre. Cool thoroughly before serving.

For the Topping: Using an electric mixer, beat all the ingredients until soft peaks form. Serve with the chilled pie. Store pie in the refrigerator for up to 3 days. Makes one 10-inch pie (8 to 10 servings)

Source: Wanda's Pie in the Sky, 2002

1 comment:

Anonymous said...

I think I've seen this recipe before...but what else is good is if you use butternut squash pureed with reduced mulled cider.

I know it's the extra mile of work, but it tastes fantastic.