Friday, August 21, 2015

Food Recipe of the Day: Classic Pumpkin Pie

Classic Pumpkin Pie
It is that time of the year, pumpkin time. With pumpkin lattes, pumpkin cookies, and pumpkin everything don't forget where it all started, The Classic Pumpkin Pie. This recipe is great for family get togethers and takes less than two hours to make.

Used in this recipe:

Classic Pumpkin Pie


For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2 in. pieces
- 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
- 3 to 4 tablespoons ice water

For the filling:
- 1 (16-ounce) can solid pack pumpkin
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup whole milk
- 1 1/2 teaspoons vanilla extract

  1. Starting with the crust: mix salt and flour.
  2. Add butter and shortening and mix until consistent
  3. Add ice water one tablespoon at a time.
  4. Wrap in plastic and chill for 30 minutes.
  5. Roll out pastry on a lightly floured surface until it is 13 inches in diameter.
  6. Place pastry in to the pie dish.
  7. Fold edge under and crimp.
  8. Pierce the pastry in several spots with a fork.
  9. Place it in the freezer for 45 minutes.
  10. Heat oven to 450° F.
  11. Bake crust until pale golden, about 15 minutes.
  12. Transfer to a rack and cool.
  13. Reduce oven temperature to 375° F.
  14. Now for the pie filling: In a mixer slowly whisk all the pie filling ingredients until smooth.
  15. Once smooth, pour filling into crust.
  16. Bake for 15 minutes.
  17. Then reduce heat to 325° F and bake until pie filling is firm when dish is moved, about an additional 35 minutes.
  18. Cool and serve with whipped cream.

No comments:

Post a Comment