Pumpkin Pie

[kirra]

Pumpkin Pie
Andrew Zimmern

Ingredients:

1 recipe pate brisée, recipe follows

2/3 c. sugar
2 t. pumpkin pie spice
1/4 t. salt
2 eggs
2 egg yolks
2 T. molasses
1 lb. roasted and puréed pumpkin (or a 15-oz. can of pumpkin purée works equally well)
1-1/2 c. half-and-half

Preparation:

Heat oven to 400 degrees. Roll out dough to 12-inch circle. Line a 9-inch pie pan with dough; crimp edges in decorative pattern. Line dough with parchment; weight with dried beans or pie weights. Bake for 14 to 16 minutes or until crust is set; remove weights and bake an additional 4 to 6 minutes or until crust is dry. Reduce oven temperature to 325.

Meanwhile, combine sugar, pumpkin pie spice, and salt in large mixing bowl. Add eggs, egg yolks, and molasses. Stir to mix well. Stir in pumpkin, then half-and-half. As soon as the partially baked pie shell is removed from the oven, pour filling into hot crust. Bake for 50 to 60 minutes or until edges are slightly puffed and center is just set. Let cool on wire rack. Serves 8.



Pate Brisse (Pastry Dough)
Adapted from Martha Stewart

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Preparation:

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.