DEEP-DISH PUMPKIN PIE WITH CRANBERRY MARMALADE
From myszreesey 15 years agoIngredients
- 1/2 recipe sugar Dough (recipe follows) shopping list
- Cranberry marmalade (recipe follows) shopping list
- pumpkin FILLING: shopping list
- 2 cups canned organic pumpkin shopping list
- 1 cup packed dark brown sugar shopping list
- 1 teaspoon ground ginger shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground cloves shopping list
- 1/4 teaspoon ground nutmeg shopping list
- Pinch salt shopping list
- Pinch white pepper shopping list
- 4 cage-free eggs shopping list
- 1 cup heavy cream shopping list
- 1/2 cup half-and-half shopping list
- 3 tablespoons bourbon shopping list
- Up to 2 days ahead, prepare the sugar Dough and Cranberry marmalade (recipes follow). shopping list
- sugar DOUGH shopping list
- Makes enough for 2 pies shopping list
- 1-2/3 cups all-purpose flour shopping list
- 1-2/3 cups cake flour shopping list
- 1/2 cup sugar shopping list
- 1/2 teaspoon salt shopping list
- 1/2 pound unsalted butter, cut into small pieces shopping list
- 2 cage-free egg yolks shopping list
- 1 tablespoon whipping cream shopping list
- 6 to 8 tablespoons ice water shopping list
- Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine. shopping list
- Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough. shopping list
- Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use. shopping list
- CRANBERRY marmalade shopping list
- Makes about 1 cup shopping list
- 4 tablespoons sugar shopping list
- 1/2 cup water shopping list
- 1 tablespoon grated orange zest shopping list
- 2 tablespoons Grand Marnier shopping list
- 1 vanilla bean, cut lengthwise in half, seeds scraped out and reserved shopping list
- 1 cinnamon stick shopping list
- Pinch ground nutmeg shopping list
- 1/2 pound fresh or frozen cranberries shopping list
- Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use. shopping list
How to make it
- On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
- Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
- For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
- Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.
People Who Like This Dish 3
- jett2whit Union City, GA
- choclytcandy Dallas, Dallas
- morninlite Kalamazoo, MI
- myszreesey Auburn, NY
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The Rating
Reviewed by 3 people-
Yum! sounds wonderful
jett2whit in Union City loved it -
this sounds so yummy
choclytcandy in Dallas loved it
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