(for the crust)
1 1/2 cups unbleached all purpose flour
1 T whole wheat flour
1/2 t kosher salt
10 T cold unsalted butter, cut into 1/4" pieces
1/4 cup plus 1 T ice water or gin
(for the filling)
3 lbs. kabocha (about 2 cups roasted flesh), quartered lengthwise, seeds removed
2 medium very ripe Hachiya persimmons, flesh scooped out (about 1/2 cup)
1 large egg
grated zest and juice of 1 clementine
1/2 cup soy milk
2 T honey
1 T maple syrup
1 t grated fresh ginger
1/2 t kosher salt
(for the topping)
2 T roasted pumpkin seeds
1/2 cup heavy cream
2 t granulated maple sugar
[how to make]
(for the crust)
*Combine the flours and salt in the bowl of a food processor and pulse one or two times.
*Add the butter pieces and pulse until the mixture resembles tiny pebbles.
*Gradually add the water and pulse just until the dough comes together.
*Dump the dough onto a work surface and flatten into a 1/2"-thick disk.
*Wrap in plastic and freeze for at least 20 minutes or refrigerate overnight.
*Dust a work surface and a rolling pin with flour.
*Roll out the dough into a 1/4"-thick circle. flipping the dough over occasionally.
*On the last roll, roll it out to 1/8" thickness.
*Preheat the oven to 400 degrees.
*Transfer the dough to a 9" pie plate.
*Push the dough into the plate where the bottom meets the sides.
*Working around the pie plate, pinch the dough along the rim to make a lip that overhangs by 1/2" into the pie plate, then flute the edges.
*Freeze until the dough is as hard as rock, 20 minutes to 1 hour. (This will prevent the dough from shrinking as it bakes.)
*Cover the edge of the crust with an aluminum foil to prevent it from overbrowning.
*Place the crust in the oven and bake until the crust has a lightly browned edge, and the base is still raw, 10~15 minutes.
*Remove from the oven and carefully remove the foil.
*If the base has puffed up, prick it all over with a fork.
*Return the crust to the oven and bake until it is lightly browned all over, about 10 minutes more.
*Remove from the oven and set aside on the counter to cool.
(for the filling)
*Preheat the oven to 400 degrees.
*Place the kabocha on a sheet pan and roast until a fork easily pierces the flesh.
*When cool enough to handle, scrape out the flesh and discard the skin.
*Reduce the oven temperature to 300 degrees.
*Combine the kabocha, persimmons, eggs, clementine zest and juice, soy milk, honey, maple syrup, ginger, and salt in a blender and blend on medium speed until the ingredients are thoroughly incorporated and the mixture is smooth.
*Pour the kabocha mixture into the prepared piecrust and set on a rimmed baking sheet.
*Slide the baking sheet into the oven and pour enough water to reach within 1/4" of the pan's rim.
*Bake until the filling is set, about 45 minutes.
*Transfer the pie to a rack and let cool for 1 to 2 hours to allow the filling to set.
(for the topping)
*Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.
*Return the bowl and whisk to the mixer and pour the cream into the bowl.
*Whisk on medium-high speed until soft peaks form.
*Add the sugar and whisk for 30 seconds more.
*Remove the bowl from the mixer, and using a hand whisk, finish whisking to stiff peaks.
*Sprinkle the roasted pumpkin seeds on top and serve with the maple whipped cream.
Note: I found this recipe in "The Sweet Spot" by Bill Yosses and Peter Kaminsky.
Labels: pie recipe, pumpkin pie recipe
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