This pumpkin pie is lovely for tea. I love the crumbly texture of the pie..and the creamy taste of the filling. I saw the recipe in Chef Wan's cook book. I adapted the Pie filling recipe from Chef Wan and the Pie Crust from joyofbaking.com. Combination of both are really marvelous. I made one batch of this pie and it finished within a few minutes. My children love this pie so much. There's a second order for this pie again and most likelihood I will have to bake another batch over the weekend. This is another recipe that you got to give a try.
Chef Wan Pumpkin PieFor The Pie Crust1 1/4 cups flour1 tbsp granulated white sugar½ cup unsalted butter cut into pieces30-60 ml ice waterCOMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.For The pumpkin puréeStart with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.Read more:For The Fillings2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk, 1/2 cup condensed milk1/2 cup packed dark brown sugar1/2 teaspoon salt2 eggs plus the yolk of a third egg2 teaspoons of cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground cardamon1/2 teaspoon of lemon zestPreheat oven to 425°F.Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.Cool on a wire rack for 2 hours.Serve with whipped cream.
Resipi yang cukup menarik dan sedap. Pie Labu dari Buku Masak Chef Wan. Saya olahkan sedikit dengan membuat kombinasi antara Chef Wan dan Joyofbaking. Kulitnya saya ambil resipi joyofbaking manakala intinya saya ambil dari resipi Chef Wan. Memang cukup menarik...ranggup kulitnya dan lemak inti..lebih mantap jika dimakan bersama fresh krim. Sesuai buat sajian petang. Anak-anak cukup menggemarinya dan rasanya hujung minggu ini kena buat lagi sebab ada permintaan dari anak-anak.
Next Post - Steamed Chocolate Moist With Strawberry Layers