SOUR CREAM PUMPKIN PIE
Source of Recipe
"Mary Engelbreit's 'Tis the Season Holiday Cookbook."
List of Ingredients
Pie crust
11/2 cups all-purpose flour
11/2 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
2 tablespoons vegetable shortening
21/2 to 31/2 tablespoons ice water
Filling:
1 container (8-ounce) sour cream
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (16-ounce) can solid-pack pumpkin
1/2 cup heavy cream
Finely slivered candied ginger, for garnish
Sweetened whipped cream, for serving
Recipe
Make the piecrust.
In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Scatter the butter and shortening over the flour and pulse about 10 times, until the mixture resembles coarse meal.
Add the smaller amount of ice water and pulse just until the dough comes together, adding up to one tablespoon more water if necessary. Turn the dough out, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes, or overnight.
On a lightly floured surface, roll out the dough to a 13-inch round. Fit it into a 9-inch pie plate and trim the edges, leaving a 3/4-inch overhang.
Fold the excess dough under itself and flute the edge to form a high, decorative rim. Refrigerate the dough for 30 minutes.
Position an oven rack in the lower third of the oven and preheat the oven to 375 degrees.
Line the pie shell with foil and fill with dried beans or rice. Bake for 15 minutes. Remove the foil and beans and bake for 8 to 10 minutes longer, until the pastry is golden brown. Transfer the pan to a wire rack to cool completely. Increase the oven temperature to 400 degrees.
Make the sour cream-pumpkin filling.
In a small bowl, stir the sour cream briefly to loosen it. In a large bowl, beat the eggs until blended. With a
wooden spoon, stir in both sugars, the cinnamon, ginger, cloves, nutmeg and salt until combined. Stir in the pumpkin, sour cream and cream just until blended. Pour the filling into the pie shell.
Bake for 45 to 50 minutes, until the filling is slightly puffed around the edges and a knife inserted in the center comes out clean. (If the pastry starts to brown too much, cover the edges with strips of foil.) Transfer the pan to a wire rack to cool completely, at least 2 hours. Serve at room temperature, or refrigerate and serve chilled.
To serve, arrange a small mound of candied ginger in the center of the pie. Cut the pie into
wedges and serve with whipped cream.
Makes 8 servings.
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