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 PieThe Ultimate Pumpkin Pie
Bon Appetit, November 1993
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
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
Preheat oven to 350 degrees.
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.
I'd give this pie an A. It will be an A+ pie once I get the hang of making the crust.