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| Quintessential fall in Vermont |
Ironically, my
first recipe post is for something that I like, but I don't love:
pumpkin pie. I always think I like it, and I enjoy making it, but I
think I'm more of a pecan pie aficionado, and I KNOW I relish pear or
apple exponentially more. But still, nothing says “fall” and
nothing says “Thanksgiving” like pumpkin pie, so here's my
doctored recipe of a good ol' classic from epicurious.com. Enjoy!
Citrus Pumpkin Pie with Candied
Pecans
Butter Pie Crust
1 ¼ cups all purpose flour (or mixture
of white and whole wheat flour)
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted
butter cut into ½-inch chunks
3 tablespoons (approx) ice water
Mix flour, sugar, salt and cinnamon in
processor. Add butter; pulse until coarse meal forms. Gradually blend
in enough ice water to form moist clumps. Gather dough into ball;
flatten into disc. Wrap in plastic and chill 2 hours or overnight
(you can also put in freezer for about 20 minutes, but it won't roll
out as well).
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| Coarse meal-like mixture |
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| Moist clumps |
Citrus Pumpkin Pie (booziness
optional...but who doesn't want a bit of extra booze?)
1 (15-oz) can PURE pumpkin
¾ cup packed golden brown sugar
1 to 1 ½ teaspoon ground cinnamon
1 to 1 ½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
pinch of ground cloves
3 large eggs
½ teaspoon vanilla
1 ¼ heavy whipping cream
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 to 2 teaspoons scotch whisky
(optional)
Position rack in centre of oven;
preheat to 375°F. Spray with
nonstick spray or butter 9-inch-diameter deep-dish glass pie dish.
Roll out dough on floured surface to a 13-inch round (if no rolling
pin, cover a wine bottle in plastic wrap – it works wonders! Also,
remember to roll in all directions so the dough is of even thickness!
You can roll it out on floured wax paper to make it easier to lift
for the next step). Transfer dough to prepared dish. Fold edges under
and crimp, forming high border (moisten hands with water or milk to
crimp edges and to seal parts that won't stick). Line crust with
foil; fill with dried beans or rice (this is so it doesn't slide down
or puff up). Bake 15 minutes. Remove foil and beans/rice. Bake until
edges are light golden, pressing crust back with a fork if bubbles
form, about 7 minutes. Cool about 10 minutes. Reduce oven temperature
to 350°F.
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| Dough rolled out |
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| Dough rolled, put into pie dish, and edges crimped |
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| Pureed pumpkin with spices |
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| Adding eggs (clearly I forgot to do it one at a time...) |
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| Adding zests |
Pour
filling into crust. Bake until edges are puffed and centre is set,
about 1 hour. Cool on rack. Can
be made up to 1 day ahead. Make pecans and decorate pie only several
hours before serving.
Candied
Pecans
½
tablespoon of unsalted butter
½
cup pecan halves
1
tablespoon brown sugar
1
tablespoon water
pinch
of salt
Melt
butter in saucepan over high heat. Add remaining ingredients. Stir
about 4 minutes until a glossy coating forms on nuts. Cool on foil.
WATCH OUT! Nuts will be hot. Yummmm, hot nuts...whoops!
Garnish
pie with nuts once cooled (I like to make pretty designs...)
NOTE:
These pecans are great for anything! Salads, snacks in a bowl, cheese
plates...the possibilities are countless...
