| Great for Thanksgiving. Better if Thanksgiving
and autumn coincided in this country, but you can always bake and freeze
pumpkin for later. From Maida Heatter's New Book of Great Desserts Pumpkin Pie1 10-inch pie shell, frozen, unbaked (recipe below)1 3/4 cups light cream 3 eggs graded large or extra large 1/2 teaspoon vanilla extract 3/4 cup light brown sugar, firmly packed 1/2 teaspoon salt 1/4 teaspoon finely ground black pepper 1/2 teaspoon ginger 1/4 teaspoon mace 1/4 teaspoon nutmeg 1 pound (2 cups) baked (or boiled and drained) pureed pumpkin Preheat oven to 450F Adjust oven rack to 1/3 up from bottom. Have the prepared unbaked crust in the freezer for at least 20-30 minutes so it's really quite frozen. Place the cream in a small saucepan, uncovered, on moderate heat. Let stand until a slightly wrinkled skin forms or tiny bubbles appear around the edge. Meanwhile, in the large bowl of an electric mixer, beat the eggs lightly. Beat in the vanilla, sugar, salt and spices. The add the pumpkin and mix well. Gradually stir in the hot cream. Pull the pie crust out of the freezer and pour the pumpin mixture into it. Bake for 10 minutes at 450F, then reduce the oven temperature to 350F and bake for 30 to 40 minutes longer, until a small sharp knife gently inserted into the middle of the pie comes out clean. Place the baked pie on a rack. Serve while still barely warm or at room temperature. 10 inch pie shell1 1/4 cups flourgenerous 1/2 teaspoon salt 3 3/4 teaspoons margarine 3 3/4 Tablespoons butter 3 3/4 Tablespoons ice water In the bowl place four and salt. Cut into it the margarine and butter until the mixture ressembles coarse crumbs. Sprinkle the ice water a bit at a time in small drops all over the surface. Mix and toss with a fork. Partway through, mix bowl contents from top to bottom to make sure water is evenly distributed. The idea is not to overmix and make the dough leathery. When adequate water has been added, the mixure will still be lumpy, but will tamp together into a ball. Try not to handle it more than necessary, as this will melt the butter and margarine. Pull the dough together into a ball, flatten slightly and put in the fridge in plastic wrap for about an hour. Roll out into a 14 inch circle, a scant 1/8 inch thick, with a floured rolling pin, always rolling from the centre out. Drape over your pie dish and tamp down, but don't stretch the dough. Fold up the overhanging pastry to form a hem, press down hem decoratively. Then freeze. |