Autumn
Harvest Pumpkin Pie Recipe
This
is the best holiday pie I've ever tasted. Use canned pumpkin if you don't have
fresh pumpkins or to save time.
Ingredients
:
2
cups all-purpose flour
1
cup cake flour
2
tablespoons sugar
1/2
teaspoon salt
1/2
cup cold unsalted butter, cubed
1/2
cup butter-flavored shortening
1
large egg
1/3
cup cold water
1
tablespoon cider vinegar
FILLING:
2-1/2
cups canned pumpkin (about 19 ounces)
1-1/4
cups packed light brown sugar
3/4
cup half-and-half cream
2
large eggs
1/4
cup apple butter
2
tablespoons orange juice
2
tablespoons maple syrup
2
teaspoons ground cinnamon
2
teaspoons pumpkin pie spice
1/4
teaspoon salt
In
a large bowl, mix first 4 ingredients; cut in butter and shortening until
crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture,
tossing with a fork until dough holds together when pressed. Divide dough in
half so that one portion is slightly larger than the other; shape each into a
disk. Wrap in plastic; refrigerate 1 hour or overnight.
Preheat
oven to 425°. On a lightly floured surface, roll larger portion to a
1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to
1/2 in. beyond edge of pie plate. Refrigerate until ready to fill.
Roll
smaller portion of dough to 1/8-in. thickness. Cut with a floured
pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet,
reserving unbaked cutouts for decorative edge if desired. Bake until golden
brown, 8-10 minutes.
Meanwhile,
beat together filling ingredients until blended; transfer to crust. flute or
decorate edge with unbaked cutouts, brushing off flour before pressing lightly
onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil.
Reduce oven setting to 350°. Bake until a knife inserted near the center comes
out clean, 45-50 minutes.
Cool
on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin
cutouts before serving.
Note
:
This
recipe was tested with commercially prepared apple butter.