What a delightful combination. I have never really been into pumpkin anything until recently. I have gone to the other side. The far end of the other side. I cannot really put my finger on it, but I CRAVE it.
Foolproof Pie Dough
- Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
- Trim overhang
to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup)
1 15oz can pumpkin pie puree
3/4 cup packed dark brown sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. allspice
pinch of cloves
1/2 tsp. salt
1 cup evaporated milk
2 tsp vanilla
1 cup pecans chopped fine
1/2 cup packed dark brown sugar
pinch of salt
2 tsp dark corn syrup
1 tsp vanilla
2 tsp. sugar
1. combine pumpkin, brown sugar, spices and salt in food processor and mix until smooth. Cook mixture in saucepan over med-high heat until thick, about 4 minutes. Remove from heat.
2. Whisk evaporated milk into pumpkin mixture and then add eggs and vanilla. Pour filling into pie crust and bake until filling is puffed about 35 minutes (should barely jiggle).
1. While pie is baking, toss pecans, brown sugar, salt in a bowl. Add corn syrupand vanilla and mix witha fork.
2. Scatter topping over filling and sprinkle with sugar. Bake until pecans are fragrant and topping is bubbling, around 10 minutes.
Cool pie completely about 2 hours. Serve at room temp.
The Urban Baker / SusanSalzman.com