Sunday, November 26, 2006

Pecan Pumpkin Pie

You saw the photo. Now make the pie. It's really easy, lots of bang for the buck. Pecan pumpkin should join the great duets of flavor like apple cranberry and strawberry rhubarb. Oh dear! I am starting to salivate.

Pecan Pumpkin Pie

Pate Brisee (Pie Crust)

1 ½ cups unbleached all-purpose flour
½ t. salt
1 USDA large egg yolk
4 oz. (1 stick) chilled unsalted butter, cut in 6 pieces
5 Tablespoons ice water.

Place first four ingredients in bowl of your food processor. Turn machine on and off until mixture resembles coarse meal. With machine running, pour ice water through feed tube. Stop Machine once dough is in a ball. Remove dough, press flat, wrap in plastic and chill for 2 hours minimum. Roll out dough on floured board and fit into a 9 inch pie plate.

The recipe comes form the Cuisinart food processor cookbook by Abby Mandel,
Glencoe Illinois 1976. You won’t believe how simple and foolproof this recipe is. It makes a (generous) bottom crust for a quiche or tart or one crust pie.


Pecan Pumpkin Pie

1 recipe Pate Brisse (above)

For pumpkin layer: In a small bowl whisk ingredients together until smooth.
¾ canned solid-pack pumpkin
2 T. packed light brown sugar
1 large egg, beaten lightly
2 T. sour cream
1/8 t. cinnamon
1/8 t. grated nutmeg

For Pecan Layer: In a small bowl, stir together all pecan mixture ingredients except pecans until combined well. Stir in pecans.
3/.4 cup light corn syrup
½ cup packed light brown sugar
3 large eggs, beaten lightly
3 T.unsalted butter, melted and cooled
2 t. vanilla
¼ t. freshly grated lemon zest
1 ½ t. lemon juice
¼ t. salt
1 1/3 cups pecans

Note T. = tablespoon; t. = teaspoon


Process:
Preheat oven to 425 degrees F.
Spread pumpkin mixture evenly in shell and spoon pecan mixture over it evenly.
Be careful not to disturb pumpkin layer.
Bake pie in upper third of oven 20 minutes. Reduce temperature to 350 degrees F. and
Bake pie 20 minutes more, or until filling is slightly puffed. Center will still tremble
slightly.
Transfer pie to a rack to cool. Pie may be made 4 hours ahead and kept, covered loosely,
At room temperature or 1 day ahead and chilled, covered loosely. Reheat pie in a preheated 350 degree oven for 10 minutes or until crust is crisp.
Serve pie warm or at room temperature.

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