Copyright 2011 LtDan'sKitchen Blogs |
The recipe makes two pies but you can halve the recipe and it will work. There is just the issue with the topping where you need to learn how to make cooked icing. If you follow the steps though, you'll be okay and this topping does bring the pie to a whole new level. What was once an ordinary pie is now an elegant dessert.
Pumpkin Pie - Adapted*
Cream Cheese Pastry:
2 1/2 cup flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/4 cup cream cheese, softened
1 stick 4 oz unsalted butter, diced in small pieces
3 tbsp ice water
1 large egg, beaten
1 tsp vegetable oil
1/2 tsp vanilla extract
1. Combine the dry ingredients with the spices and using a paddle
attachment hook, mix at medium speed. Add the cream cheese and
continue mixing until you form a sandy mixture. Add the butter and mix
until you form a coarse meal. Switch to the dough hook.
2. Combine the liquids and slowly add with the mixer running at medium low
speed until the dough forms a ball. Turn the dough into a lightly floured
surface and cut into two. Wrap each dough with a plastic wrap and let it
rest in the fridge for 30 minutes or overnight.
Pie Filling:
Pumpkin Pie after baking. Cracks are normal and expected. Copyright 2011 LtDan'sKitchen blogs |
2 cinnamon sticks or a tsp of cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 cup brown sugar
4 large eggs
20 oz can pumpkin puree (3 1/2 cups)
1/4 cup granulated sugar
1. Preheat oven at 350°F.
On a lightly floured
surface, roll out each
pastry disc to about
1/8 inch tick. Fit the rounds into two 10-inch pie plates. Trim the
overhang to about and inch and fold under and trim decoratively.
2. Line with foil and fill with driend beans bake in the oven for 30 minutes or
until lightly browned on the edges. Remove the weight and foil and bake
for 5 minutes
more. Let cool.
3. In a medium saucepan, simmer over medium low heat the cream with the
spices until reduced to 2 1/2 cups. This will take about 30 minutes. Let
cool.
4.In a mixer bowl, beat the eggs yolks with the brown sugar until thick and
pale. At low speed, add the pumpkin puree. Gradually add the cream and
beat until blended.
5. In a clean bowl with clean beaters, beat the egg whites until soft peaks
form. Gradually add the white sugar and continue beating until glossy and
stiff. Stir 1/4 of the egg whites into the pumpkin mixture to lighten it.
Fold the rest of the egg whites.
6. Pour into the pie crusts and smoothen the tops. Bake for about an hour or
until the custard is lightly golden and just beginning to crack. Let the pie
cool completely.
Meringue topping:
1 cup white sugar
1/2 cup water
4 large egg whites
1. In a small saucepan, combine the sugar and water and bring to a boil. Stir
just until the sugar dissolves. Boil withour stirring, until the temperature
reaches 220°F on a candy thermometer.
2. In a large mixing bowl, beat the egg whites at medium speed until firm.
With the mixer running, add the syrup in a steady stream and increase
the speed to high until the meringue is stiff and glossy and slightly cool.
The meringue layer is double the required amount. I forgot to use half the recipe. No wonder it started to resemble a tower. Copyright 2011 LtDan'sKitchen blogs |
The pie can be served at room temperature but I personally prefer it cold. You can cool the pies in the fridge prior to topping it with the meringue.
*Food and Wine, November 2000, p233
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