Maple Pumpkin Pie
Pie-making in recent years has become a political tug of war with my mother, due to the fact that my father has felt the need to declare my pies better. You'd think after 40 years of marriage he'd know better, apparently not.
It does mean that while I use the same pie crust recipe as my mother (one of the reasons this whole business continues to confound me), I do try to use different recipes for the fillings. This year, this recipe from Gourmet caught my eye.
ETA: I wasn't pleased with how this set up in the end, and the flavor of maple was overpowered by the taste of ginger. And while I enjoy ginger, this wasn't supposed to be a ginger pumpkin pie. rethought has said she plans on experimenting with it, I'll be interested to see what she comes up with.
This afternoon, we bake.
pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup Grade B maple syrup
2 cups canned solid-pack pumpkin*
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
Preheat oven to 375° F.
In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 240° F. on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
*And yes, I should bake my own whole pumpkins for this purpose, and I have in the past, but I'm doing three different pies today and I'm not in the mood.
It does mean that while I use the same pie crust recipe as my mother (one of the reasons this whole business continues to confound me), I do try to use different recipes for the fillings. This year, this recipe from Gourmet caught my eye.
ETA: I wasn't pleased with how this set up in the end, and the flavor of maple was overpowered by the taste of ginger. And while I enjoy ginger, this wasn't supposed to be a ginger pumpkin pie. rethought has said she plans on experimenting with it, I'll be interested to see what she comes up with.
This afternoon, we bake.
pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup Grade B maple syrup
2 cups canned solid-pack pumpkin*
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
Preheat oven to 375° F.
In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 240° F. on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
*And yes, I should bake my own whole pumpkins for this purpose, and I have in the past, but I'm doing three different pies today and I'm not in the mood.