2 cups all purpose flour
1/4 tsp salt
2/3 cups cold butter
1 cup ice water will use 4 to 5 tsps
1/4 tsp vinegar
Combine flour and salt in a large bowl add butter and work with a pastry cutter until it forms small pea like crumbs. combine vinegar into ice water. Add enough water( about 4 to 5 tsp) to make a moist not wet dough. Work dough into a ball do not over work. Separate into two rounds and wrap in plastic wrap refrigerate while making filling. This will make two crusts reserve for another time or make two times the ingredient. This can be made in a food processor if desired.
For the pecan streusel:
- 1 Tbs. firmly packed light brown sugar
- 1/4 cup pecans, coarsely chopped
- 1/4 tsp. ground cinnamon
For the filling:
- 1 large can pumpkin puree
12 to 14 oz. - 3/4 cup firmly packed light brown sugar
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1 1/4 cups heavy cream
- Sweetened whipped cream for serving
Refrigerate while making filling ingredients. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Line the pastry shell with aluminum foil and fill with raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.
To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.
In a large bowl, stir together the pumpkin puree, brown sugar, salt and eggs. Add the cinnamon, ginger and allspice and beat until creamy. Pour into the partially baked pie shell.
Bake until the filling is firm, about 20 minutes. Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the pie, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.
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