Recipe: Pumpkin Pie with Short Pastry Crust (using honey, molasses and cream)
Desserts - Pies and TartsPUMPKIN PIE WITH SHORT PASTRY CRUST
FOR THE SHORT PASTRY CRUST:
1 cup all-purpose flour
1 pinch salt
4 tablespoons unsalted butter, cut into bits
1 1/2 tablespoons solid vegetable shortening
3 tablespoons cold water
FOR THE PIE FILLING:
1 (16 oz) can pumpkin pureed (unseasoned)
1 cup honey
2 tablespoons molasses
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pinch salt
4 large eggs
1 cup heavy (whipping) cream
1/2 cup cranberries, fresh, cooked (optional, for garnish)
TO PREPARE THE SHORT PASTRY CRUST:
Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough. Form into a ball, wrap in wax paper and chill for at least 1 hour.
WHEN READY TO MAKE THE PIE:
Preheat the oven to 450 degrees F.
Roll the crust dough on a lightly floured surface to a 1/8-inch thickness and place in the bottom of a 10-inch pie pan. Trim and flute the edges.
Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended. With the processor on, add eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl; set aside.
Beat the heavy cream in another large bowl until doubled in volume. Fold into the pumpkin mixture. Pour into prepared pie shell.
Bake 10 minutes. Reduce the heat to 350 degrees F and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer. If using, arrange cranberries in a circle on top of pie.
Makes 1 (10-inch) pie
Source: unknown
FOR THE SHORT PASTRY CRUST:
1 cup all-purpose flour
1 pinch salt
4 tablespoons unsalted butter, cut into bits
1 1/2 tablespoons solid vegetable shortening
3 tablespoons cold water
FOR THE PIE FILLING:
1 (16 oz) can pumpkin pureed (unseasoned)
1 cup honey
2 tablespoons molasses
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pinch salt
4 large eggs
1 cup heavy (whipping) cream
1/2 cup cranberries, fresh, cooked (optional, for garnish)
TO PREPARE THE SHORT PASTRY CRUST:
Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough. Form into a ball, wrap in wax paper and chill for at least 1 hour.
WHEN READY TO MAKE THE PIE:
Preheat the oven to 450 degrees F.
Roll the crust dough on a lightly floured surface to a 1/8-inch thickness and place in the bottom of a 10-inch pie pan. Trim and flute the edges.
Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended. With the processor on, add eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl; set aside.
Beat the heavy cream in another large bowl until doubled in volume. Fold into the pumpkin mixture. Pour into prepared pie shell.
Bake 10 minutes. Reduce the heat to 350 degrees F and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer. If using, arrange cranberries in a circle on top of pie.
Makes 1 (10-inch) pie
Source: unknown
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