BA’s Best Pumpkin Pie

Well, what were you expecting? I got this recipe from Bon Appetite.

INGREDIENTS

Crust

1 tablespoon sugar
1½ teaspoons kosher salt
2 cups all-purpose flour, plus more for surface
5 tablespoons chilled unsalted butter, cut into pieces
3 tablespoons chilled lard or vegetable shortening
1 tablespoon apple cider vinegar
1 large egg, beaten to blend

Filling and Assembly

⅓ cup sugar
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
2 cups unsweetened pumpkin purée
⅔ cup sweetened condensed milk
⅓ cup heavy cream
2 tablespoons maple syrup
2 teaspoons vanilla extract
Whipped cream (for serving)

DIRECTIONS

Crust

Pulse sugar, salt, and 2 cups flour in a food processor until combined.
Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses.
With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6″-wide disk.Wrap with plastic wrap and chill at least 1 hour.Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14″ round. Transfer to a 9″ pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1″ overhang. Fold overhang under; pinch and crimp.Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°.Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

Filling and Assembly

Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain.

Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s