Buttermilk Pumpkin Pie
This pie is lighter in texture than traditional pumpkin pie. The
buttermilk flavor is wonderful. This pie is great served room
temperature or chilled.
Active Time: 20 Minutes
Total Time: 3 Hours 25 Minutes
Yield: Serves 8
1/2 recipe, 1 disk, Basic Flaky Pie Crust Dough (see recipe below)
3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk
Roll out dough on lightly floured surface to 12 inch round. Carefully
transfer to 9-inch pie pan. Press into pan. Trim and decoratively
crimp edges. Let stand in refrigerator for 2 hours or overnight.
Freeze until firm, about 15 minutes. Preheat oven to 400 degrees F.
Bake crust until just golden, about 15 minutes. Reduce oven
temperature to 350 degrees F.
Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended.
Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and
butter, then buttermilk. Pour filling into crust. Bake until set
(center will puff slightly) about 45 minutes. Cool completely.
Source: Cooking.com
Basic Flaky Pie Crust Dough
Yield: Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)
2 1/2 cups all-purpose flour
1 rounded tablespoon sugar
1 rounded teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces
2/3 cup frozen vegetable shortening, cut into pieces
4-6 tablespoons ice water
2 teaspoons apple cider vinegar
Combine flour, sugar and salt in food processor; pulse to blend. Add
butter and shortening and cut into flour mixture using on/off turns.
When mixture resemble coarse meal, transfer to large bowl. Combine 4
tablespoons ice water and cider vinegar in small bowl; pour over flour
mixture. Stir with fork until moist clumps form, adding additional 2
tablespoons ice water if necessary.
Gather dough into 2 balls and flatten balls into disks. Wrap in
plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can
be frozen up to 2 weeks. Allow dough to soften slightly at room
temperature before continuing.
This pie is lighter in texture than traditional pumpkin pie. The
buttermilk flavor is wonderful. This pie is great served room
temperature or chilled.
Active Time: 20 Minutes
Total Time: 3 Hours 25 Minutes
Yield: Serves 8
1/2 recipe, 1 disk, Basic Flaky Pie Crust Dough (see recipe below)
3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk
Roll out dough on lightly floured surface to 12 inch round. Carefully
transfer to 9-inch pie pan. Press into pan. Trim and decoratively
crimp edges. Let stand in refrigerator for 2 hours or overnight.
Freeze until firm, about 15 minutes. Preheat oven to 400 degrees F.
Bake crust until just golden, about 15 minutes. Reduce oven
temperature to 350 degrees F.
Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended.
Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and
butter, then buttermilk. Pour filling into crust. Bake until set
(center will puff slightly) about 45 minutes. Cool completely.
Source: Cooking.com
Basic Flaky Pie Crust Dough
Yield: Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)
2 1/2 cups all-purpose flour
1 rounded tablespoon sugar
1 rounded teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces
2/3 cup frozen vegetable shortening, cut into pieces
4-6 tablespoons ice water
2 teaspoons apple cider vinegar
Combine flour, sugar and salt in food processor; pulse to blend. Add
butter and shortening and cut into flour mixture using on/off turns.
When mixture resemble coarse meal, transfer to large bowl. Combine 4
tablespoons ice water and cider vinegar in small bowl; pour over flour
mixture. Stir with fork until moist clumps form, adding additional 2
tablespoons ice water if necessary.
Gather dough into 2 balls and flatten balls into disks. Wrap in
plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can
be frozen up to 2 weeks. Allow dough to soften slightly at room
temperature before continuing.
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