Pumpkin pie with sophie

8 servings

Ingredients

Quantity Ingredient
½ Recipe pate brisee
1 cup Light brown sugar; (packed)
1 tablespoon Cornstarch
½ teaspoon Salt
1 teaspoon Ground ginger
1 teaspoon Cinnamon
⅛ teaspoon Cloves
1½ cup Fresh pumpkin puree
3 larges Eggs; lightly beaten
1½ cup Evaporated milk
1 tablespoon Heavy cream
=== PATE BRISEE ===
2½ cup All-purpose flour
1 teaspoon Salt
1 teaspoon Sugar
1 cup Cold unsalted butter; cut into small
Pieces
¼ cup Water -; (to 1/2 cup)
=== PUMPKIN PUREE ===
1 Sugar pumpkin -; (abt 5 lbs)
1 tablespoon Vegetable oil

Directions

PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds.

For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months. (Makes one pound, five ounces dough. Enough for one double-crust 9-inch Pie) PUMPKIN PUREE: Heat oven to 350 degrees. Cut pumpkin into quarters. Rub flesh with vegetable oil and place on a baking sheet; flesh-side up. Bake until soft, about 1 hour. When cool enough to handle, peel and put through a food mill fitted with a medium disc. (Makes 5¼ cups) PUMPKIN PIE: Heat oven to 425 degrees. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk and combine. Set aside. Between 2 pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a ½-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.

Combine beaten egg and heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to parchment-lined baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees, and continue baking for 30 minutes. Cool on a wire rack. Makes one 9-inch pie.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 259 Calories (kcal); 8g Total Fat; (28% calories from fat); 9g Protein; 37g Carbohydrate; 87mg Cholesterol; 472mg Sodium Food Exchanges: 2 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Sophie Herbert, Martha Stewart's niece Converted by MM_Buster v2.0n.

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