Text 11404, 130 rader
Skriven 2014-03-27 07:06:00 av Dave Drum (74761.cooking)
     Kommentar till en text av Fred A Ball
Ärende: It's Pie Season #1
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Pumpkin Pie (Part 1)
 Categories: Squash, Pies, Desserts
      Yield: 12 servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
     10 tb Cold unsalted butter; in
           - 1/2" cubes
    1/4 ts Salt
      4 tb To 5 tb ice water

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
    1/3 c  Water
      2 c  Heavy cream
     15 oz Can solid-pack pumpkin (not
           - pie filling)
  1 1/4 ts Ground ginger
  1 1/4 ts Ground cinnamon
    1/4 ts Freshly grated nutmeg
        pn Ground cloves
    1/2 ts Salt (Scant)
      4 lg Eggs; lightly beaten
 
  Special equipment: a pastry or bench scraper; a 10-inch
  fluted metal quiche pan (2 inches deep) with a removable
  bottom; pie weights or raw rice
  
  Accompaniment: lightly sweetened whipped cream
  
  Caramelized sugar laces this classic with a sensuous
  richness, extraordinary in the context of this unbelievably
  light and delicately spiced pie. And since it’s cooked in
  a deep quiche pan, a single pie will serve 12 guests.
  
  Make dough: Blend together flour, butter, and salt in a
  bowl with your fingertips or a pastry blender (or pulse
  in a food processor) until most of mixture resembles
  coarse meal with some small (roughly pea-size) butter
  lumps. Drizzle evenly with 4 tablespoons ice water and
  gently stir with a fork (or pulse in processor) until
  incorporated.
  
  Squeeze a small handful of dough: If it doesn’t hold together,
  add more ice water, 1/2 tablespoon at a time, stirring (or
  pulsing) until incorporated, then test again. (Do not over
  work dough or pastry will be tough.)
  
  Turn mixture out onto a lightly floured surface and divide
  into 4 portions. With heel of your hand, smear each portion
  once or twice in a forward motion to help distribute fat.
  Gather all of dough together with scraper and press into a
  ball, then flatten into a 5-inch disk. Chill dough, wrapped
  tightly in plastic wrap, until firm, at least 1 hour.
  
  Put oven rack in middle position and preheat oven to 375°F.
  
  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into a 14-inch round, then fit into
  quiche pan and trim excess dough flush with rim of pan.
  Chill until firm, about 30 minutes.
  
  Recipe by Maggie Ruggiero
  
  November 2008 | Gourmet
  
  Serves 12
  
  Meal Master Format by Dave Drum - 08 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Pumpkin Pie (Part 2)
 Categories: Squash, Pies, Desserts
      Yield: 12 servings
 
      1    TEXT; continued
 
  Bake pie shell: Lightly prick bottom of shell all over with
  a fork, then line with foil and fill with pie weights. Put
  quiche pan on a baking sheet and bake pie shell until side
  is set and edge is pale golden, 18 to 20 minutes. Carefully
  remove weights and foil and bake shell until bottom is golden,
  about 10 minutes more. Cool completely in pan on a rack,
  about 30 minutes.
  
  Make filling while shell cools: Bring sugar and water to a
  boil in a 3- to 3 1/2-quart heavy saucepan, stirring until
  sugar is dissolved. Boil syrup, washing down side of pan
  occasionally with a pastry brush dipped in cold water and
  gently swirling pan (do not stir), until mixture is a deep
  golden caramel, about 10 minutes.
  
  Reduce heat to moderate and carefully add 1 cup cream (mix
  will bubble vigorously), stirring until caramel is dissolved.
  Stir in remaining cup cream and bring just to a simmer.
  
  Whisk together pumpkin purée, spices, and salt in a large bowl.
  Whisk in hot cream mixture, then add eggs, whisking until
  combined well. Pour filling into cooled crust and bake until
  puffed 1 1/2 inches from edge and center is just set, 55 to
  60 minutes. Cool in pan on a rack, about 2 hours. (Pie will
  continue to set as it cools.)
  
  Remove side of pan before serving.
  
  Cooks’ notes:
  
  Dough can be chilled up to 1 day or frozen, wrapped well in
  foil, 1 month.
  
  Pie shell can be baked 1 day ahead and kept, wrapped in
  plastic wrap, at room temperature.
  
  Pie is best eaten the same day but can be baked 1 day ahead
  and cooled completely, then chilled, covered. Bring to room
  temperature before serving.
 
MMMMM

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