The wedding is over and I feel like I can get back on track with my recipes. I will be posting a recipe once a day, to help us get ready for Thanksgiving. Recipe #1 is a pumpkin pie recipe Ingredients 1-1/4 cups all-purpose flour 2-1/4 teaspoons sugar 1/4 teaspoon salt 1/3 cup cold unsalted butter 1 tablespoon plus 1-1/2 teaspoons shortening 2 to 4 tablespoons cold water FILLING: 1-1/2 cups heavy whipping cream 1/2 cup whole milk 1-1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves 4 egg yolks 1/2 cup sugar 1 can (15 ounces) solid-pack pumpkin 1 teaspoon vanilla extract 3 tablespoons turbinado (washed raw) sugar or granulated sugar Directions In a large bowl, combine the flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle. Roll out pastry to fit a metal 9-in. pie pan. Transfer pastry to pie pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a large saucepan, heat the cream, milk, cinnamon, salt, nutmeg, ginger and cloves until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream mixture from the heat; stir a small amount of hot mixture into egg yolk mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Pour into pie shell. Bake at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
Posted on: Mon, 04 Nov 2013 20:32:27 +0000
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