(for the pie crust)
8 oz. (2 sticks) unsalted butter
2 1/2 cups all-purpose flour
2 T sugar
1 t salt
About 1/2 cup ice water
1/2 t champagne vinegar or white wine vinegar
(for the pumpkin custard layer)
2 T sugar
1/4 t ground ginger
1/4 t ground cinnamon
1 large egg
1/2 cup packed dark brown sugar
6 T plain canned pumpkin (not pie filling)
1/4 cup sour cream
6 T heavy cream
1 T brandy
(for the whipped cream layer)
3/4 cup heavy cream
1/2 cup creme fraiche
2 t sugar
2 t maple sugar
(for the caramel pumpkin mousse layer)
3/4 cup heavy cream
3 T water
2 1/4 t (1 package) powdered gelatin
2 T light brown sugar
1/2 t ground cinnamon
1/2 t ground ginger
3/4 cup plus 3 tablespoons sugar
1/2 t fresh lemon juice
3/4 cup plain canned pumpkin (not pie filling)
3 large egg whites
1/8 t cream of tartar
Whipped cream for garnish (optional)
[how to make]
(for the pie crust)
*Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
*Sift together the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment.
*Add the partially frozen butter.
*Turn the machine on low and beat for 2 minutes, or until the butter is broken down to the size of walnuts.
*Stop the machine, and by hand, pinch flat any large pieces of butter that remain.
*In a small bowl, combine the ice water and vinegar.
*Turn the mixer on low speed and add the liquid all at once.
*Beat just until the dough comes together, about 15 seconds. (The dough should be tacky but not sticky.)
*Remove the dough from the bowl, and warp in plastic wrap. (Do not squeeze the dough together or overwork.)
*Chill the dough in the refrigerator at least 1 hour before rolling it out. (The well-wrapped dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 weeks.)
*Roll the dough out to a 16" circle, 1/4" thick; you will need only about two thirds of the pastry. (Freeze the rest for later use.)
*Press the pastry into the bottom and up the sides of a 9×2 ?-inch springform pan. (The extra dough on the sides will compensate for shrinkage.)
*Place in the freezer for 30 minutes.
*Remove from the freezer and trim away the excess dough from the rim of the pan.
*Place a rack in the lower third of the oven and preheat the oven to 425 degrees.
*Prick the bottom of the pastry a few times with a fork.
*Line the pastry with parchment paper or large coffee filters.
*Fill the lined shell to the rim with the dried beans, uncooked rice, or pie weights and gently press the “faux filling” into the corners.
*Bake for 10 minutes, then turn the heat down to 350 degrees and bake for another 7 minutes. (If you are prebaking the dough in a springform pan, increase the amount of weights so that they reach the top of the rim).
*Remove from the oven and remove the weights and the liner.
*Return to the oven for 10 minutes, until the center turns golden and looks dry. (There should be no sign of moisture.) *Remove from the oven and allow to cool on a rack.
( for the pumpkin custard layer)
* Place a rack in the middle of the oven and preheat the oven to 325 degrees.
*In a medium bowl, whisk together the sugar, ginger, and cinnamon.
*Add the egg and whisk until smooth.
*Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and brandy.
*Pour the mixture into the springform pan.
*Cover the pan with a sheet of buttered aluminum foil (buttered side down) and bake until the custard is just set, about 1 hour.
*Remove from the oven and allow to cool completely. (The recipe can be prepared to this point up to 2 days in advance and refrigerated).
(for the whipped cream layer)
*Combine the cream and creme fraiche in a large bowl, and using a hand mixer, beat until it starts to thicken.
*Add the sugar and maple sugar and continue beating until stiff.
*Spread in an even layer on top of the cooled or chilled pumpkin custard layer and refrigerate.
(for the caramel-pumpkin mousse layer)
*Whip the cream until it forms soft peaks.
*Chill in the refrigerator until ready to use.
*Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top.
*Stir, then let it bloom (soften) while you prepare the caramel.
*Combine the brown sugar, cinnamon, and ginger in a bowl and set aside.
*In a heavy saucepan, combine the 3/4 cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. (This will take 4 to5 minutes.)
*Remove the caramel from the stove and wait until the bubbles subside.
*Stir in the brown sugar mixture.
*Add the softened gelatin and stir to dissolve.
*Whisk in the canned pumpkin and set aside.
*Using the hand mixer, beat the egg whites until they foam.
*Add the cream of tartar and 1 tablespoon of the remaining sugar and beat.
*Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream.
*Beat until the egg whites are stiff and shiny, about 2 minutes.
*Lightly warm the caramel-pumpkin mixture by folding in one third of the beaten egg whites, using a whisk, preferably a balloon whisk.
*Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula.
*Fold in the chilled whipped cream.
*Carefully pour the caramel-pumpkin mousse mixture over the whipped cream layer and smooth the top.
*Refrigerate for 2 hours, or until set. (The pie can be made up to a day in advance.).
*To serve, gently remove the springform ring from the plate and set the pie on a plate.
*Garnish with additional whipped cream if desired.
-makes 8 to 10-
Note: I used the recipe from "Desserts by the Yard" by Sherry Yard.
Labels: pie recipe, pumpkin pie recipe
(for the Pastry Cream)
2 1/2 cups whole milk
1 vanilla bean, split and seeds scraped out, seeds and pod reserved
6 large egg yolks
1 cup granulated sugar
6 T cornstarch
6 T unsalted butter, at room temperature
(for the Crumble Topping)
1 cup pecans, halves or pieces, divided
1 3/4 cups cake flour, divided
1/2 cup confectioners' sugar, plus more for dusting
2 T turbinado sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 t vanilla bean paste or 2 teaspoons pure vanilla extract
3 pints fresh blackberries, rinsed and dried
[how to make]
(for the Pastry Cream)
*In a small saucepan, bring the milk and vanilla bean pod and seeds to a boil over medium heat.
*Once it comes to a boil, cover the pan, remove it from the heat, and let steep for 15 minutes.
*In a bowl, whisk the egg yolks, sugar and cornstarch together until very thick.
*Slowly drizzle one-third of the hot milk into the yolks, whisking constantly.
*Remove the vanilla bean pod. Return the yolk mixture to the saucepan.
*Place over medium heat and cook, whisking continually, until the mixture comes to a boil.
*Continue whisking while the mixture boils for 1 to 2 minutes.
*Remove from the heat.
*Whisk slowly until the mixture cools a bit, 3 to 4 minutes.
*Whisk in the butter 1 tablespoon at a time.
*Cover the surface of the cream with a sheet of buttered parchment, or butter wrappers, and refrigerate it until it is very cold. (The pastry cream can be made up to 3 days in advance and refrigerated.)
(for the Crumble Topping)
*Preheat the oven to 350 degrees F.
*Place the pecans on a baking sheet and bake until toasted, 10 to 12 minutes.
*Remove and let cool.
*Coarsely chop 1/4 cup of the pecans.
*Put the remaining 3/4 cup pecans in a food processor along with 1/2 cup of the cake flour.
*Pulse the pecans until they're very finely chopped.
*Add the rest of the flour, the confectioners' sugar, turbinado sugar, salt and baking powder.
*Pulse until mixed, 3 to 4 times.?
*With the machine running, add the melted butter and vanilla.
*Pulse until large clumps form.
*Transfer the mixture to a bowl and stir in the reserved 1/4 cup chopped pecans.
*Refrigerate until chilled. (The topping can be made several days in advance and can also be frozen for up to 1 month.)
(for the assembly)
*Heat the oven to 350 degrees F.
*Have ready eight 6-ounce ramekins or baking dishes.
*Divide the chilled pastry cream evenly among the ramekins. (The cream should fill just under one-third of the ramekin.)
*Evenly portion the berries on top of the pastry cream.
*Remove the crumble from the refrigerator.
*Break off clumps about 1/2 to 3/4 inch in diameter, keeping the clumps about the same size, and divide them evenly among the ramekins.
*Arrange the ramekins on a baking sheet and place in the oven.
*Bake until the berries start to bubble and the topping turns golden brown, 10 to 12 minutes.
*Remove from the oven, let cool for 10 to 15 minutes, and serve dusted with confectioners' sugar. You can also serve the betties topped with ice cream, or you can pour a little warm heavy cream into each betty.
-serves 8-
Note: This recipe came from the foodnetwork.com by Hedy Goldsmith.
Labels: blackberry recipe, brown betty recipe
