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Thanksgiving: Perfect Pumpkin Pie




Source of Recipe


joji


Recipe Introduction


"Pie crusts can be a challenge. The secret is to use very cold butter and ice cold water. It also helps to chill the dough before you roll it out. The best clue that I have picked up over the years is to roll the dough between two pieces of plastic wrap. This makes moving the dough into the pie dish a snap."



List of Ingredients




----CRUST---

2 cups flour
3/4 cup powdered sugar
1 stick butter, chilled, cut into pieces, 1/2 cup
3 to 4 tablespoons ice water

---FILLING---

3/4 cup light brown sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon salt
1 (16 ounce can) pumpkin puree
3/4 cup whipping cream
1/2 cup sour cream
3 eggs, beaten
1/4 cup apricot preserves


Recipe



Preheat the oven to 350 degrees.

Pulse the flour, sugar and chilled butter pieces in a food processor, until the mixture resembles small clumps. Add enough water to just bring the clumps together.

Pour the dough onto a floured surface and form into a ball. Flatten the ball into a disk, cover with plastic wrap and chill for at least 30 minutes.

Roll out the dough between two floured plastic sheets. Transfer the dough to a pie pan (removing the plastic). Form a decorative crust with the overhang. Freeze for 15 minutes.

Line the crust with foil that has been lightly sprayed with vegetable oil spray (sprayed side down). Place pie weights (or dried beans) on top of the foil. Bake the pie shell for 10 minutes.

Remove the foil and the pie weights and bake for an additional 10 minutes or until the crust just begins to brown. Remove the pie from the oven. Reduce the oven temperature to 325 degrees.
For filling:

Using an electric mixer and a whisk attachment, blend the brown sugar, cornstarch, cinnamon, ginger and salt with the canned pumpkin.

Add to the bowl the whipping cream, sour cream and beaten eggs. Mix thoroughly.

Use a pastry brush to spread the apricot preserves over the bottom of the pie crust.

Pour the filling into the crust. Bake until the filling puffs up and the center is almost set (about 55 minutes).


SETTING THE SCENE: Serve the pie at room temperature with whipped cream flavored with a touch of apricot brandy.

YIELD: Serves 8
Preparation time about 30 minutes plus baking