24 November 2007

Pumpkin Pie (revised)

So in the holiday spirit, Chris hosted pie-stravaganza and it was amazing. I made a pumpkin pie and he made the apple pie and there was much happiness and rejoicing. A bunch of the grad students + Katie went bowling, but whilst they were chucking 12 lb gutter balls, we were hard at work in the kitchen.

This pie was particularly rewarding because I made the crust my own damn self. Also, the exact amounts could be off, so I'm going to have to check with Chris to see if it's right.

Crust:

1 1/2c flour
9 tbs cold butter
1/2 tsp salt
3-4+ tbs cold water

Cut the butter into the flour until it appears to be a crumb-like texture. Begin to form it into a ball and add water in order to make it stick together. The amount of water varies as the humidity varies, so good luck. Wrap wad of dough into a ball and put in the fridge for 20 minutes.

Take the dough out and roll it until it's ~1/4 in thick/large enough to suffice as a pie crust. Place the dough into the container and press it into the corners making sure that there's enough dough around the edges where the wall of the pie tin meets the bottom. Prick the bottom with a fork. Cut off the excess dough and then you can make "pie leaves", which essentially boil down to creating an edge crust for the pie. I cut out stars and moons because I'm sweet like that, but it's kind of unnecessary if you just leave enough edge on the pie. Put back into the fridge for 20 minutes.

Take it out and place pie weights in the center of the pie and pre-bake for 12 minutes at 400 F. Take it out again and then take off the pie weights and put back into the oven for 6-8 minutes or until the pie looks goldenish. If you do it right, the crust should lie flat against the bottom. If not, no worries, the weight of the filling should be enough to compensate and if not, then who cares? It's pie. Everyone loves pie.

Filling (do whilst things are in the oven or something)

2 c pumpkin filling
1 c heavy whipping cream
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
4 tbs corn syrup
1/2 c brown sugar, packed
2 eggs, beaten (and take out the albumen!)

I think this is all there is to it. Essentially all you do is mix thoroughly and hard. Apparently there is an advantage to incorporating air into the mix.

Pour the filling into the crust and bake at 375 for ~40 minutes or until the crust had browned and the filling appears to be set. Pumpkin pie is best served the next day after it's had time to set.

So this was from a recipe from a cookbook that I don't own. I think in the future, I'm going to be more careful/anal about how I handle the dough and I'm going to play around with the pumpkin pie spice. It was good, though and pie-stravaganza was a success.

1 comment:

Johnny said...

So the crust is:

1.5 c flour
0.5 tsp salt
9 tbs cold butter
3-4 tbs ice water

The filling is:

2 c pumpkin
1 c heavy cream
2 eggs
0.5 c brown sugar
4 tbs corn syrup
1.5 tsp cinnamon
1 tsp ground ginger
0.25 tsp cloves
0.5 tsp salt

The temperatures are 400 to prebake the crust, and then 375 to bake the pie itself.

As I'm rereading this, I don't recall if you pricked the bottom of the crust with a fork. That might explain why it got all puffy.