Saturday, December 8, 2012

P is for Pumpkin Pie - Updated

Note from B on Dec 8 2012:  So, the verdict is in.  It is indeed an excellent pumpkin pie recipe.  However, it's not for beginners. The pie crust is challenging to make.  You have been forewarned, if you proceed. 

Ann, also known as Sphonny, sent me this recipe after I wrote about my search for a great pumpkin pie recipe for Thanksgiving.  (See Thanksgiving Keepers)

So, I am going to use it this year, and I hope she is right ---that it is the best ever!  We'll see.  The recipe calls for sour cream and apricot preserves which makes me wonder. 

 Thanksgiving 2012 Pumpkin Pie
The Ultimate Pumpkin Pie
Bon Appetit, November 1993

Crust:
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 T. whipping cream

Filling:
3/4 cup sugar
1 T. packed golden brown sugar
1 T. cornstarch
2 t. ground cinnamon
3/4 t. ground ginger
1/4 t. (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend

1/4 cup apricot preserves

To make the crust: 

Preheat oven to 350 degrees. 

Blend first 3 ingredients in processor until mixture resembles coarse meal. 

Add cream

and process until moist clumps form. 

Gather dough into ball, flatten into disk.  Wrap in plastic, chill 15 minutes. 

Roll out dough on floured surface to 14-inch round.  Transfer dough to 9-inch glass pie dish.  Trim overhang to 1 inch.  Fold overhang under.  Make cut in crust edge at 1/2 inch intervals.  Bend alternate edge pieces inward. 

Freeze 15 minutes.

Line crust with foil, pressing firmly.  Bake until sides are set, about 10 minutes.  Remove foil. 

Bake crust until pale brown, about 10 minutes more.  Reduce oven temperature to 325 degrees.

For filling: 

Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.


Spread preserves over crust; pour in filling. 

Bake until filling puffs at edges and center is almost set, about 55 minutes.  Be sure to put the pie on a cookie sheet to protect your oven from spillage.  We had to go an extra 10 minutes.

Cool on rack.  Cover; chill until cold.  (Can be made one day ahead.)  

I'd give this pie an A.  It will be an A+ pie once I get the hang of making the crust. 

B


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