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Posted by Millie on October 28, 2008, 10:04 am, in reply to "Re: Recipe for orange pumpkin tart"
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Wolfgang Puck's Pumpkin Pie
Unbaked 10-inch single
-crust pie shell
4 tb Sugar syrup
1 tb Minced orange peel
2 tb Grand Marnier
1 Vanilla bean, split and
-scraped
1 Cinnamon stick
Fresh grated nutmeg
6 Oz. fresh cranberries
2 c Pumpkin puree
1 c Dark brown sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
ds Salt
ds Fresh ground white pepper
4 Eggs
1 c Whipping cream
1/2 c Half and half
3 tb Bourbon
Cinnamon ice cream
-(optional)
Instructions
Wolfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own punkin' pie. How does it stack up against Grandma's?
1. Line a buttered 10-inch pie dish or flan ring with pastry.
2. Refrigerate for 1/2 hour. Line with parchment paper and fill with pie weights or uncooked beans. Bake at 350F for 25 minutes, or until crust is golden. Let cool. Remove paper and beans.
3. Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick. Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.)
4. In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half and half and bourbon, Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until set.
Serve warm with cinnamon ice cream, if desired.
Hayward Daily Review, 10/26/92.
Posted by Stephen Ceideberg; November 1 1992.
PUMPKIN PIE
Source: McCall's Cooking School #1
Custard Filling
1 1/2 C light-brown sugar, packed
10 eggs (2+2/3C)
1 tsp cinnamon*
1 tsp ginger*
1/4 tsp nutmeg*
1/4 tsp cloves*
1 tsp salt
2 lbs pumpkin (4C)
2 C heavy cream
Procedure
1.Make pastry, form into rounds for 9" pan, place into pie pans, prick and place pie weights on parchment paper circles in piecrusts.
2.Refrigerate 1/2-hour, then blind bake @450ºF. in PHO for 10-12 minutes or until golden. (After cooling, remove pie crusts to serving dishes)
3.Butter insides of 2 pie pans.
4.In mixer, blend sugar, eggs, pumpkin, cream & spices* until smooth.
5.Pour most of filling into prepared pans, reserving about 1 cup.
6.Place pans in large Bain Marie filled by 1/2-inch water on oven shelf; pour in remaining filling.
7.Bake in PHO @350ºF. fifty minutes or until knife tip, inserted in filling, comes out clean.
8.Cool on wire rack.
9.Loosen filling from pan with knife around edge and by tilting pan from side to side slowly; slide filling into pre-baked pie shell. (NOTE: Use of knife may not be necessary)
*Use only freshly grated spices. It makes a helluva difference!!!!! And yes, it is work!
Serve with vanilla ice cream. This method insures there will be no soggy crust!
Source: McCall's Cooking School #1
My favorite piecrust of all follows:
Darlene Schulz Pie Pastry
Double Recipe Makes one 9-10 inch double-crust or 2 single-crust pies
Single Recipe---------------------Double Recipe
2C+2t--------flour --------4C+4t
2t ------------granulated sugar ----4t
1t ------------salt---------------------2t
3/4C ---------Crisco/butter combo--1+1/2C
1 -------------egg, beaten ----------2
1 t -----------white wine vinegar ---1T
2T -----------cold water/ice cubes--4T
Procedure
1- Into mixing bowl sift together 2 cups flour, sugar and salt
2- Cut in Crisco/butter combo
3- Blend casually so that butter/Crisco visible in dough
4- In small bowl, combine egg, vinegar and water
5- Using fork or knife, stir liquids into flour mixture forming a soft dough
6- DO NOT OVERWORK
7- Sprinkle with remaining 2 teaspoons flour
8- Chill one hour before using; also chill pie pans per Alton Brown
Source: New York Daily News, 11/3/82
Graham Cracker Adaptation
When rolling out the dough to form circular piecrust, gradually roll in one-half cup graham cracker crumbs per piecrust (on both sides of crust). This adaptation is particularly useful with Lemon Curd Meringue Pie, instead of Graham Cracker Crumb Crust, which might become soggy from curd filling when pie goes back into oven to brown the meringue.
Source: Cook’s Illustrated ATK “Lemon Meringue Pie” episode
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