Wednesday, November 24, 2010

Maple Pumpkin Pie

Sadly, I only have the BlackBerry, not the real camera...

Maple Pumpkin Pie

1 3/4 c pureed pumpkin (canned will work fine, I cook my own though....)
3/4 c maple syrup (real, please)
1/4 t salt
1 1/2 t cinnamon
1/2 t ginger
1/8 t cloves
1/2 c heavy cream
1/2 c sour cream
2 eggs, separated

preheat oven to 425

unbaked 10" pie shell

puree all ingredients except egg whites in food processor
beat whites until stiff, fold into pumpkin mixture
pour into pie shell

425 for 15 minutes, then lower heat
350 for 45 minutes

Pie Crust

I don't make pie crust all that often, but when I do, I go all out....lard all the way, baby :). It just adds that something extra...the flavor is amazing and the texture is fantastic, plus the dough is very easy to work with. If you really are opposed to lard, use a combination of 1/2 cup Crisco (for the texture) and 1/4 unsalted butter (for the flavor)

2 c flour
pinch of salt
1 t sugar
2/3 cup lard, cold, cut into cubes
about 1/4 cup ice water (see directions)

Pulse flour, salt and sugar in food processor fitted with steel blade until mixed. Add lard, and pulse until mixture resembles coarse meal. Keep pulsing, and dribble ice water in until mixture pulls away from sides of bowl and you can ball it up. Remove from bowl and divide into two balls, wrap in plastic wrap and refrigerate at least 30 minutes. Makes two single crusts or one double crust.

1 comment:

  1. Your maple pumpkin pie sure sounds good. We are starting our baking for the weekend today, just because we are all home with the holiday. Have printed your recipe to try, thanks.