This is adapted from a wonderful recipe by Dede Wilson, which originally appeared in Bon Appetit magazine. If you like your pumpkin pies rich and silky (and who doesn't?), it will make a wonderful addition to your Thanksgiving feast.
Preheat oven to 350°F (180°C)
9-inch (23 em) deep-dish glass pie plate, greased
1. On a lightly floured surface, roll out dough into a circle. large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate, crimping edge to form a high border. Line crust with a double layer of foil and bake in preheated oven for 15 minutes. Remove foil and continue baking just until edge is light golden. Let cool for 10 minutes.
2. Filling: In a food processor fitted with metal blade, puree pumpkin, brown sugar, cinnamon, ginger, allspice and nutmeg until smooth. Add eggs, one at a time, pulsing briefly after each addition. Add cream and maple syrup, pulsing just until smooth.
3. Pour filling into warm crust and bake for 60 to 65 minutes or until puffed around edge and firm in the center. Let cool completely on a wire rack. Refrigerate pie until ready to serve.
If the crust bubbles while baking, gently press crust with the back of a fork or a scrunched up paper towel.
Makes enough dough for one 9-inch (23 cm) single-crust pie
9-inch (23 em) pie plate, greased
This recipe is adapted from a pie crust in the classic Moosewood Cookbook. It is rich and flaky and delish! It's one of my husband's favorites, and the one that he reaches for when making pastries.
1. In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add butter, pulsing until mixture resembles coarse meal.
2. Add 3 tbsp (45 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to the test dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tbsp (15 to 25 mL) more ice water as needed. Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. For rolling and prebaking instructions, see below.
To chill butter, cut into pieces with a knife and place on a small plate. Place in freezer for 15 minutes or until very cold. Use immediately from freezer in recipe.
Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.
Double-crust pie: On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer for 1 hour to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper until ready to use.
Single-crust pie: Roll out dough as above. Press pastry into a 9-inch (23 cm) glass pie plate, trimming dough even along edge, leaving about a 1/2-inch (1 cm) overhang. Pinch to form a decorative edge. Prick the prepared crust in several places with a fork. Place pie plate in freezer or refrigerator for up to 1 hour until cold and firm.
Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper or foil and a layer of dried beans or pie weights to weigh it down. Bake for 20 to 25 minutes or until the shell is golden brown and the bottom is no longer moist. Keep an eye on your shell as it's baking (preferably without opening the oven too much) and look for visual signs of doneness. If you use a glass pie plate, you can look at the bottom to check that all of the moisture-has baked out of the crust. Proceed with filling according to recipe directions.
Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper or foil and a layer of dried beans or pie weights to weigh it down. Bake for 20 to 25 minutes or until the shell is golden brown and the bottom is no longer moist. If you use a glass pie plate, you can look at the bottom to check that all of the moisture has baked out of the crust. Remove paper and weights. Return crust to oven and bake for 5 minutes more or just until lightly browned.
When prebaking the crust, you can use dried beans, rice or a double layer of foil, smoothly pressed onto bottom and up side of crust, in place of commercial pie weights. The added weight prevents air bubbles from forming in the crust and supports the side of the crust as it bakes.
Any of the recipes that use a food processor can be done the old-fashioned way, by hand. Here is the basic technique:
In a large bowl, combine dry ingredients. Using a pastry blender or 2 knives, cut butter and/or shortening (as called for) into flour mixture. Add liquid ingredients, mixing with a fork just until it comes together and forms a mass. Gather dough into a ball or 2 balls as directed.
This page created November 2008
The Global Gourmet®
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