pumpkin pie

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pie filling from sally’s baking addiction and crust recipe from chow 

CRUST

ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick butter
  • 5-6 tablespoons ice water
  • (plastic wrap)

directions:

  1. add flour, salt, and sugar to a food processor and pulse twice to mix/aerate
  2. cut butter into chunks and add to food processor. pulse a few times until butter is pebble-size
  3. add 5 tablespoons of ice water to food processor and pulse a few times. push gently (avoiding the blade!) to see if dough sticks together. if it’s too loose, add one more tablespoon ice water and pulse a couple more times.
  4. lay out a large piece of plastic wrap on a surface. dump contents of food processor carefully onto the middle of the plastic wrap. gather dough together into a disk, and then fold plastic wrap around it.
  5. refrigerate for at least 30 minutes
  6. lay out a large piece of parchment paper on a surface. dust some flour onto paper.
  7. put dough disk onto floured parchment paper. dust more flour on top.
  8. roll our dough to 1/8″ thick, continuously dusting with flour as needed.
  9. fold dough into thirds gently, and then lift dough into pie pan. unfold dough and press into pan. cut off extra dough.
  10. crimp edges of pie crust, or roll out extra dough and use a cookie cutter to cut into desired shapes for decorative edges. gently place decorative pieces on the pie crust to save for later. cover with plastic wrap.
  11. put pie pan with dough back in the refrigerator for at least 30 minutes, or overnight.
  12. in the mean time, start on pie filling!

PIE FILLING

ingredients:

  • 2 cups (15oz can; 450g) pumpkin puree
  • 3 large eggs
  • 1 and 1/4 cups (250g) dark brown sugar
  • 1 Tablespoon (15g) cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/8 teaspoon fresh ground pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk (any is fine)
  • 1 large egg beaten with 1 teaspoon milk
  • coarse sugar

directions:

  1. in a large bowl, whisk together pumpkin puree, 3 eggs, and dark brown sugar. make sure any brown sugar clumps dissolve.
  2. add in cornstarch, salt, pumpkin pie spice, pepper, heavy cream, and 1/4 cup milk. mix well.
  3. refrigerate (up to overnight is fine/ maybe even better to enhance flavor!) or use immediately
  4. preheat oven to 350F
  5. pour mixture into prepared pie crust. (remove decorative crust pieces first…). if using decorative dough cut-outs, press into the edge of pie crust after adding filling.  (note: some of my decorations slid off the edges in the oven. avoid this by not placing them too far over the edge!)
  6. in a small bowl, whisk together 1 egg with milk. brush mixture lightly over pie crust edge. sprinkle coarse sugar over crust.
  7. put foil or parchment paper on a baking pan. place pie on top.
  8. bake pie in oven for about 50 minutes, until custard is set. (middle won’t wiggle anymore)
  9. after about 20-25 minutes, check pie every 5-10 minutes. if crust starts getting too dark/burning, cover pie with foil and continue baking.
  10. after taking pie out of oven, let cool for about 3 hours on a cooling rack.
  11. eat immediately or refrigerate if making a day ahead.OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA
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