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Pumpkin pie

November 18, 2009

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Makes one 9-inch pie or enough to serve 8

This spice-filled, smooth, rich pumpkin pie comes from restaurateur Lydia Shire of Locke-Ober and Scampo in Boston, and Blue Sky in York Beach, Maine. She makes it for her own table.

PASTRY

1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons solid vegetable shortening
2 tablespoons butter
2 tablespoons granulated sugar
1/4 cup ice water mixed with 2 teaspoons cider or white vinegar
Flour (for sprinkling)
1. Have on hand a deep 9-inch pie pan.

2. In a bowl, combine the flour, salt, and baking powder. Cut up the shortening and butter. Add to the bowl and use a pastry blender or two blunt knives to cut the fats into the flour mixture until they resemble crumbs.

3. Stir in the granulated sugar. Add the water-vinegar mixture and stir well with a rubber spatula to form a dough. If necessary, add 1 to 2 tablespoons more ice water until the mixture comes together.

4. On a lightly floured counter, shape the dough into a flat disk. Wrap in foil and refrigerate 15 minutes.

5. Roll the dough on a floured counter until it is 11 inches across. Lift it onto the rolling pin and ease it into the pie pan. Make a hem all around the top, then crimp the edges. Refrigerate or freeze the pie for 15 minutes.

6. Set the oven at 375 degrees.

7. Set the pie on a rimmed baking sheet. Fill the pie with foil, pressing it firmly into the crust. Fill with dried beans. Bake the shell for 15 minutes. Lift out the foil and beans and continue baking for 8 minutes or until the crust is set but not brown. Leave the oven on.

FILLING

1 can (15 ounces) solid pack pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 cup light cream
3 eggs, lightly beaten
1 cup heavy cream, softly whipped with 2 tablespoons confectioners’ sugar
1. In a large bowl with a wooden spoon, stir together the pumpkin, cinnamon, ginger, allspice, cloves, nutmeg, salt, granulated and brown sugars, and the light cream.

2. Beat in the eggs until smooth. (Prepare ahead 1 day up to this point; cover and refrigerate.)

3. Bake the pie for 50 minutes or until the filling is set around the edges and 1 inch of the center jiggles slightly. Set on a wire rack to cool completely. Cut into wedges and serve with softly whipped heavy cream. Adapted from Lydia Shire