Tuesday, November 30, 2010

Pumpkin Pie - It is never too late!

A holiday favorite.

I know that Thanksgiving has come and gone, but that does that does not mean it is too late to eat Pumpkin Pie. Zack and I LOVE pumpkin pie. It is so creamy and delicious. When I was a kid it was the only pie I would eat. Ask my mom if you don't believe me. Last year Zack even made me a pumpkin pie for my birthday. I use canned pumpkin in this recipe, it is just easier and reliable. So if you are also using canned pumpkin, you can make this any time of year. If you are stickler and only have pumpkin pie in November you can bookmark this recipe for next year.

P.S. Thanks dad for the awesome pie cutters!

Pumpkin Pie
recipe adapted from Libby's Famous Pumpkin Pie

3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
2 large eggs
1 can (15 oz.) pure pumpkin
1 can (12 oz.) evaporated milk
1 unbaked 9-inch pie shell (see recipe below)

Preheat oven to 425 degrees Fahrenheit Mix sugar, cinnamon, salt, ginger, cloves, and mace in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees Fahrenheit; bake for 40 to 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Vodka Pie Crust
recipe from Cook's Illustrated

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices

1/2 cup chilled solid vegetable shortening , cut into 4 pieces

1/4 cup vodka , cold

1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Bakers Note: I have prepared this recipe in the food processor and by hand using a pastry cutter. It is definitely easier with the food processor, but tastes just as great doing it by hand. This is by far the best pie crust I have ever tasted!

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