* Note – make this
well ahead of time. Takes a long time to make.
Adapted from a November 1994 Bon Appetit recipe
Yield: Serves 8
Crust Ingredients
2 tsp dried ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into
small pieces
1/4 cup chilled solid vegetable shortening, cut into
small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling Ingredients
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping Ingredients
1/2 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces,
room temperature
1 cup crushed ginger snap cookies
Place ginger in processor and process ;until minced. Add
flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in
butter and shortening until mixture resembles coarse meal. Mix yolk and 2
tablespoons water in small bowl. Add yolk mixture to flour and butter mixture;
process just until mixture forms moist clumps. If dough is too dry, blend in
more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in
plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough
slightly at room temperature before rolling.)
Preheat oven to 350°F. Roll out dough on floured surface
to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish.
Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming
high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes.
Line crust with foil and then fill with dried beans or pie weights. Bake crust
10 minutes. Remove foil and beans and bake until crust is set and pale golden,
about 10 minutes. Transfer crust to rack; cool completely.
For filling:
Whisk all ingredients in large bowl until combined. Pour
into pie crust. (Note – you will have
extra filling. Don’t pour too much because you’llneed room for crumb topping.) Bake until skin begins to form on filling and
filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10
minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:
Mix first 5 ingredients in medium bowl. Rub in butter
with fingertips until mixture begins to form small clumps. Sprinkle topping
over pie. Bake until pie is set and streusel is golden brown, about 25 minutes.
Transfer to rack and cool completely.
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