Here is a recipe for pumpkin pie.
Filling:
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 eggs
- 1 1/2 cup pumpkin purée (I used the homemade purée I made from scratch)
- 1 cup milk
- 1 unbaked pie shell (9 inch)
Mix granulated sugar, light brown sugar, salt and ground cinnamon in a bowl. Add in eggs and mix well. Once well combined, add in milk and pumpkin purée. Make sure to mix this well too! Pour into unbaked pie shell.
Pie shell (crust):
- 3/4 cup cake flour
- 3/4 cup all purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 4 tablespoons unsalted butter
- 5 tablespoons vegetable shortening
- 1 egg yolk
- 2 teaspoons distilled white vinegar
- 3 cubes ice
- 1/2 cup cold water
Measure butter & shortening onto a plate and put it into the freezer for approximately 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for approximately 20 seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients, and pulse on and off for approximately 1 minute. Make sure to scrape down the edges of the bowl twice while doing this.
Take the remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks (I pulsed this on and off, to combine, for approximately 20 seconds). Make sure not to over process!
In a measuring cup, mix egg yolk and distilled white vinegar together, add ice cubes and 1/2 cup water. Let this chill for approximately 3 to 4 minutes.
Remove flour/butter/shortening mixture from processor (scraping the sides of the bowl) and put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg yolk, water, and distilled white vinegar mixture, a little at time, and mix in gently with a fork. The key to this is, you do not want a wet dough, and you do not want to over mix.
Place the dough into plastic wrap or a plastic bag and chill in the refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out with a rolling pin. Place dough into your lightly greased 9 inch pie dish/pan (I used a glass dish and it was not a deep dish pan). There will be excess dough, just cut along the outside of the pie dish and remove the excess dough. Use a fork or your fingers to pinch the top crust of the dough. Pour pie filling into the unbaked pie shell. *Be careful when transferring the unbaked pie from the counter to the oven. The filling comes to almost the top of the dish and you don't want it to spill!
Bake in pre-heated oven at 350 degrees for 1 and 1/2 hours. If you wish, stick a toothpick in the center and it will come out clean if the pie is done. I baked it for 1 and 1/2 hours and it came out great! Make sure you let the pie cool before cutting and serving.
I wanted to try this a week early (before Thanksgiving) because this was the first time I ever tried making a pumpkin pie. After my kids had a piece for desert, my middle child came to me and said he loved it and said, "but mom, what about the pie for Thanksgiving!!" I told him not to worry, I will make another one, I just wanted to try this out first to serif everyone like it.
Also, I am not a fan of pumpkin pie in the least bit and neither is my husband; however, we both had a piece and loved it! I actually wanted seconds!! Never thought I would enjoy pumpkin pie like I did with this one!
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