PERFECTLY IMPERFECT PUMPKIN PIE

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Anyone else THRILLED PUMPKIN SEASON IS BACK?! I know I sure am! With Canadian Thanksgiving just around the corner (American Amigos, you can bookmark this bad boy until then…) I thought what better time to share one of my all time favourite recipes than now? This recipe is a combo of the new and the old! The filling is my Grandma’s recipe (so YEAH it’s been tried and tested) while the pie crust is by Alison Roman the author of the UBER COOL cookbook Dining In.

Now having tried numerous pie crust recipes (using shortening, lard, or butter) I’ve used Alison’s recipe on numerous occasion and it continues to reign superior (and YES IT IS MADE WITH BUTTER)! It’s super flaky, crispy and perfectly imperfect (just like any good pie). Now completing this flaky crust is a super simple filling that is ALWAYS delicious. So…. if you have yet to take on the INCREDIBLY important duty of bringing the pie to the party, the ball is in your court. LONG LIVE THE ART OF PIE MAKING! HAPPY EARLY THANKSGIVING FRIENDS!

MAKES 2 PIES

PREP TIME: 30-40 MINUTES

COOK TIME: 55 MINUTES

TOTAL TIME:  3 HOURS 30 MINUTES


THE ONLY PIECRUST (BY ALISON ROMAN)

(Note* This piecrust can be made a few days in advance, wrapped and refrigerated or frozen for up to a month! )

INGREDIENTS

2 1/2 cups all purpose flour

2 tsp sugar

1 tsp salt

1 1/4 cups cold unsalted butter (diced in small cubes)

1 tbs white vinegar

1/4 cup ice water

PREPARATION

  1. In a large bowl, whisk flour, sugar and salt together

  2. Add the cold diced butter and toss in the flour. Using your hands rub the butter into the flour by smashing the butter pieces in between your palms and fingertips and rubbing your hands together until fine, flaky crumbs form. Continue this action until all the butter has been broken down into flaky floury bits and there are no large chunks remaining.

  3. In a separate bowl, combine the vinegar and ice water. Drizzle it over the butter mixture and run your hands through it whilst pouring to ensure even distribution. Once you’ve added all the water and a dough has started to form, dump the dough onto a lightly floured surface.

  4. Knead the dough to combine any loose floury bits. Continue kneading until a rough dough forms. (Don’t worry, this dough is super flaky and shaggy looking…that’s what you’re going for).

  5. Divide the dough in two and form two disks. Wrap each disk in cling film and refrigerate for a minimum of two hours.


    PUMPKIN FILLING

    INGREDIENTS

    1 cup brown sugar

    1 1/2 tsp cinnamon

    1 1/2 tsp ginger

    3/4 tsp salt

    3/8 cup water

    2 cups canned pumpkin puree

    3 eggs (well beaten)

    1 1/2 cups evaporated milk

    1/2 cup orange juice


PREPARATION

  1. In a large bowl (preferably with a spout) combine the brown sugar and spices. Add water, eggs and pumpkin puree and whisk till smooth.

  2. Once smooth, add the evaporated milk and orange juice. Mix until smooth. Set aside until ready to assemble pies.

PUMPKIN PIE ASSEMBLY

INGREDIENTS

1 Recipe The Only Piecrust

1 Recipe Pumpkin Filling

1 Egg (beaten)

  1. Preheat oven to 450°F

  2. Remove your chilled pie dough from the fridge and allow it to come to room temperature. (This makes the actual rolling out of the dough SO MUCH EASIER and avoids large cracks in your dough). Note* depending on the feel of the dough, I sometimes give it another few kneads at this point if it still seems too flaky and hard to handle.

  3. Lightly dust your counter with flour and roll out one disk at a time into about a 14 inch diameter. Once you’ve rolled out each disk, transfer each disk into a 9-inch pie plate allowing the excess to flop over the sides of the plate. Transfer each plate onto a baking sheet, and pop it in the fridge for 15-20 minutes (or until the dough becomes cold and firm- (this helps to avoid shrinkage of the crust when baking).

  4. Remove the chilled pie plates from the fridge and trim the excess using a knife or kitchen sheers. Press the remaining dough into the edge of the pie plate and crimp the edge using a fork.

  5. Place the two pies on a large baking sheet. Equally divide the pumpkin filling into the two pie plates. Brush the crust with the beaten egg and bake at 450°F for 10 minutes then lower the temperature to 325°F for 45 minutes ( or until the pie filling is fully set and the crust is nicely browned).

    P.S. Guys I am SO excited you are giving my recipe a try! Would LOVE to see how it turns out! Be sure to share you delicious doings on Instagram and tag me @dimsumdiet with all your creations!

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