Tuesday Taste Tempter 10.28.08
Posted: Tuesday, October 28, 2008 9:21 pm
Today’s recipes come from the cookbook, “The Complete Book of Pies” by Julie Hasson (Robert Rose, October 2008, $24.95). Perfect Pumpkin Pie Serves 8 Preheat oven to 350 degrees. Uses a 9-inch deep-dish glass pie plate/greased dough 1 recipe Small-Batch All-Purpose Buttery Pastry Dough, chilled (recipe below) filling 2 cups pumpkin purée (not pie filling) 3/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 3 eggs 3/4 cup whipping (35 percent) cream 2 tablespoons pure maple syrup Filling: In a food processor fitted with metal blade, purée 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. 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. Small-Batch All-Purpose Buttery Pastry Dough 1 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup cold butter, cut into small pieces 3 to 5 tablespoons ice water In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add butter, pulsing until mixture resembles coarse meal. Add 3 tablespoons 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 tablespoons 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. 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.