Thursday, December 9, 2010

Orange and Spice Pumpkin Pie

Another one of the recipes I learned while in my High School Culinary Class/Catering co (yes the class doubled as a catering company... it paid for the food we used to learn on and serve as goodness knows your tax dollars dont pay enough to keep those programs running in schools)

Ingredients
Crust:

1 1/2 cups all purpose flour
1/2 cup chilled unsalted butter, cut intio 1/2 inch pieces
3 Tablespoons sugar
1/2 teaspoon salt
1 large egg yolk
3 Tablespoons grated orange peel

Filling:

1 15-ounce can solid pack pumpkin
3 large eggs
3/4 (packed) golden brown sugar
3/4 cup whipping cream
1/4 cup frozen orange juice concentrate, thawed
1/4 cup sour cream (sour cream substitute such as IMO is acceptable)
2 1/2 teaspoons ground cinnamon
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt

Topping:

Lightly sweetened whipped cream(optional)
Fine strips of orange peel (optional)

Directions
  1. For crust: blend flour, butter, sugar, and salt in a processor until mixture resembles course meal. Add yolk, 3 Tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let dough soften slightly ar room temperature before rolling out.)
  2. Position rack in bottom third of oven and preheat to 400*f. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4-inch; fold under and crimp into 1/2-inch high standing rim. With scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut pieces alternately in and out. Pierce dough (not dough rim) all over with fork. Bake crust 30 minutes.
  3. Line crust with foil; fill with beans or pie weights. Bake until edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until colored, pressing with back of spoon if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325*f.
  4. For filling: whisk all of the filling ingredients in large bowl until well blended. Pour into prepared crust.
  5. Gently cover crust edge with foil to prevent over-browning. Bake until pie puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool on pie rack.
  6. Top pie with whipped cream and orange peel strips, if desired. Serve chilled or at room temperature.

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