Pumpkin Pie

This pumpkin pie is based on period recipes. While quite pale, the pies were flavorful and rich due to the use of spices, eggs and cream.

Yield: One 9” deep dish pie

Ingredients:
¼ cup Brown Sugar
?1 cup + 3 Tbsp Granulated Sugar
1 tsp Ground Cinnamon
½ tsp Freshly Grated Nutmeg
½ tsp Ground Allspice
1 tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Salt
4 eggs
5 ¼ oz. Pumpkin Puree
¾ cup Half and Half

1 recipe for Pate Brisee

Directions:

  1. Preheat oven to 325°.
  2. Roll brisee into pie tin ¼” thick and crimp edge. Refrigerate until ready to use.
  3. Whisk together sugars and spices, then whisk in eggs until completely combined.
  4. Whisk in pumpkin, then add half and half.
  5. Pour custard into pie shell and bake in center of oven until crust is golden, outer edge of custard has puffed slightly, and center is slightly shiny and wobbles ever so slightly (approx. 25-30 minutes). 
  6. Cool on a rack to room temperature; refrigerate until cold before cutting.

 

Pate Brisee

This crust is ideal for both sweet and savory pies. Be sure to use cold ingredients and be careful not to over mix the dough.

Makes 1 (9-inch) pie crust

Ingredients:
1 2/3 cup sifted all-purpose flour
¼ teaspoon salt
4 ounces (1 stick) cold unsalted butter, cubed
4-5 tablespoons ice water

Directions:

  1. In a medium bowl, stir together flour and salt.
  2. Using a pastry cutter, or your hands, cut in the cold butter until mixture is a course crumble
  3. Sprinkle in water 1 tablespoon at a time and toss together until a dough ball starts to form. And only enough water to hold the ball together.
  4. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before use.
  5. When ready to use, preheat oven to 400°F.
  6. Roll out the dough on a floured surface into a round, about ¼-inch thick.
  7. If the crust is pre-baked, line the pie dough with aluminum foil or parchment paper and gently pour dried beans or rice to weight down the dough to prevent it from buckling in the pan.  Bake 15 minutes or until golden brown.

Chef’s Note: Carefully follow the instructions for each pie recipe.  Some recipes instruct cooks to bake the dough before filling, while others combine the raw filling with the raw dough and bake together.