Cooks Pumpkin Pie
From 55to64 15 years agoIngredients
- CRUST shopping list
- 1 1/4 cups all purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon sugar shopping list
- 6 tablespoons very cold butter shopping list
- 1/4 cup lard or shortening (I used lard.) shopping list
- 2 tablespoons iced vodka (Yes, and don't leave it out!) shopping list
- 2 tablespoons ice water shopping list
- FILLING shopping list
- 1 cup heavy cream shopping list
- 1 cup whole milk shopping list
- 3 large eggs + 2 yolks shopping list
- 1 teaspoon vanilla extract shopping list
- 15 ounces pumpkin puree shopping list
- 1 cup drained, canned candied yams shopping list
- 3/4 cup sugar shopping list
- 1/4 cup maple syrup shopping list
- 2 teaspoons grated fresh ginger shopping list
- 1/2 ground cinnamon shopping list
- 1/4 ground nutmeg shopping list
- 1 teaspoon salt shopping list
How to make it
- CRUST:
- Place 3/4 cup flour, salt and sugar in a food processor. Pulse until combined, about two 1 second pulses.
- Cut butter into 1/4 inch dice and shortening into two pieces. Add butter and shortening to flour mixture and pulse about 10 seconds or until dough begins to come together in clumps. Dough will resemble cottage cheese curds with lumps of butter still visible.
- Scrape sides of bowl and add remaining flour. Pulse 4 to six times - until dough breaks into pieces. Scrape out of processor into a mixing bowl. Add vodka and water and mix with a spatula until dough begins to come together. Flatten into a circle about 6 inches in diameter. Wrap in plastic wrap and refrigerate for 45 minutes.
- Preheat oven to 400°. Remove dough from refrigerator and roll into a circle about 12 inches in diameter. Place into pie pan. Trim away excess to about 1/2” overhang and refrigerate about 15 minutes. Remove from refrigerator and finish edge of pie dough by tucking overhang under and crimping edge decoratively. Refrigerate again for 15 minutes.
- Remove from refrigerator and line with foil. Place pie weights in foil-lined crust and bake for 15 minutes. Remove pie weights and foil and continue baking another 5 to 10 minutes or until the crust is golden and crispy.
- FILLING:
- While shell is baking, whisk together cream, milk, eggs, yolks, and vanilla.
- Combine pumpkin, yams, maple syrup, ginger, cinnamon, nutmeg and salt in a heavy bottomed saucepan and bring to a sputtering simmer, about 5 to seven minutes. Simmer an additional 10 to 15 minutes, smashing yams against side of pan, until thick, silky and shiny. Remove from heat.
- Temper milk mixture with a couple of scoops of pumpkin filling.
- Pour milk mixture into the saucepan. Stir until well combined.
- Strain mixture through a sieve to remove stringy bits of yams and ginger.
- Pour WARM filling into the WARM pie shell.
- Bake at 400° for 10 minutes. Reduce temperature to 300° and continue to bake for 20 to 35 minutes or until an instant read thermometer reads between 175° to 180°.
- Place pie on a wire rack and let cool for at least two hours. Serve with spiked whipped cream.
- NOTE:
- The spiked whipped cream is my idea. The vodka leaves no flavor in the crust, but the evaporating alcohol makes for a very crispy and flaky crust. I made good pie crust before, but this is even better. Oh, and use lard instead of vegetable shortening. I did and again, the crust was the best I'd ever made.
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- 55to64 River Forest, IL
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The Rating
Reviewed by 1 people-
different recipe thanks high5
momo_55grandma in Mountianview loved it
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