Pumpkin Pecan Streusel Pie
Source of Recipe
Adapted from All-American Desserts, by Judith M. Fertig (Harvard Common Press, 2003).
List of Ingredients
Pecan Crust
2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, as neededFilling
One 15-ounce can pumpkin puree
1 large egg
One 14-ounce can sweetened condensed milk
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup (1/2 stick) unsalted butter at room temperature
1/2 teaspoon ground cinnamon
Recipe
1. To make the crust, combine flour, pecans, and salt in a medium mixing bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle the ice water, 1 tablespoon at a time, over the crumb mixture, stirring it into the mix with a fork. Add enough ice water so the dough almost cleans the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate for 30 minutes.
2. Preheat the oven to 375F. Roll out each portion of the dough on a lightly floured work surface into an 11-inch circle. Fit each dough circle into the bottom of an 8-inch pie pan, trim, and crimp the edges of the crust. Set aside. Or, to make tartlets, use a 3-inch biscuit cutter to cut rounds of pastry from each dough circle. Line each of 24 tartlet pans with a small round and crimp the edge of the crust.
3. To make the filling, in a large mixing bowl, blend the ingredients until smooth. Pour half of the mixture into each prepared pie shell.
4. Combine the topping ingredients in a medium-sized mixing bowl, wakening he butter with your fingers or a fork until crumbly. Sprinkle half this mixture over the top of each pie.
5. Place the pies or tartlets on a baking sheet and bake until a cake tester inserted in the center comes out clean, 50 to 55 minutes for pies, 30 to 35 minutes for tartlets.
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