Contributed by: News Canada
Recipe Box: It's time for pumpkin pie (NC) - It's the cream in this pumpkin pie that makes it unforgettable. Gay Lea cleverly blends 18% cream with a touch of sour cream and then garnishes the finished masterpiece with decorative dollops of fresh, aerosol whipped cream. Start the pie by making a buttery, melt-in-your mouth flaky pastry, as follows:
In bowl of food processor, pulse together flour and salt to aerate. Cut in butter until mixture resembles coarse meal with a few larger pieces, about the size of peas.
In wet measure, stir together ice water and vinegar. Pour in water mixture; pulse briefly, adding up to 1 tbsp (15 mL) more water if mixture looks too dry. Pulse until mixture is thoroughly moistened but not in a ball.
Dump mixture out onto work surface. Knead lightly to bring together into a ball; flatten into disc. Wrap in plastic wrap. Refrigerate for at least 1 hour or for up to 3 days. Makes enough for one 9-inch single crust pie.
Roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. With tines of fork, prick shell all over; line with foil or parchment paper. Cover foil evenly with pie weights or dried beans. Bake on lowest rack in 400F (200C) oven for 15 minutes. Lift out weights; bake for another 10 minutes or until pastry is set.
In large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. In separate bowl, whisk together eggs, cream and sour cream; slowly whisk into pumpkin mixture until well blended. Pour into baked pie shell.
Bake on lowest rack in 350F (180C) oven for about 1 hour or until knife inserted in centre comes out clean. Let cool on rack. Decorate edges of pie with Gay Lea whipped cream.
Many more easy-make recipe ideas are available online at gaylea.com.
Serving Size: Makes 10 - 12 Servings
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