Reduce the heat to medium-low and whisk in the cream and milk. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the temperature to 375 degrees F.įor the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Remove the parchment and then bake until pale, 3 to 5 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches. Refrigerate for 30 minutes.Īdjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. One disc will be used for the pie save the other disc for another use. Turn it out onto a clean surface, divide the dough in two and pat into discs. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. In a large bowl or food processor, combine the flour, sugar and salt. For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |