Pumpkin Pie
for the crust:
1 cup sifted or lifted flour
1/2 teaspoon fine sea salt
pinch of fine freshly ground white pepper
1/3 cup unsalted very cold butter
3-4 tablespoons very cold water
for the filling:
3 eggs
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon real vanilla extract, or vanilla paste
1 (16 oz.) can pumpkin, or 2 cups fresh cooked pumpkin
1-2/3 cups half and half, or 1 (13 oz.) can evaporated milk
Preheat oven to 350 degrees. In processor with steel chopping blade in
place, whirl flour, salt and pepper. Add butter and pulse. Add water and
process only until dough starts to form a ball. Let rest a few minutes.
Roll out and fit into pie dish. Prick crust all over with a fork. Place
a piece of parchment paper or good quality waxed paper over crust and
pile in some dried beans to cover. Or, use the pie weights.
Bake at 350 degrees for 12 minutes, remove the paper and beans, and
increase temperature to 425 degrees. Bake crust until it is just
beginning to brown nicely, about 8-10 minutes. Set aside. for the
filling: Whisk all together in batter bowl. Microwave on high 5 minutes.
Whisk vigorously. Pour into baked pie shell. Microwave on high 8 minutes
more, or until center is set, but perhaps a little jiggly. Allow to
cool. Garnish with whipped cream placing toasted chopped pecans over
all, if desired.
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