Pumpkin Pie interesting to compare from test kitchen-alcohol in crust and using seive and 400 then 300

americastestkitchen.com

Esteri

subheading: GATHER YOUR INGREDIENTS:

subheading: Crust:

1 ¼ cups unbleached all-purpose flour (6 ¼ ounces)

½ teaspoon table salt

1 tablespoon sugar

6 tablespoons (¾ stick) cold unsalted butter, cut into ¼-inch slices

¼ cup vegetable shortening, cold, cut into two pieces

2 tablespoons vodka, cold (see note)

2 tablespoons cold water

subheading: Filling:

1 cup heavy cream

1 cup whole milk

3 large eggs plus 2 large yolks

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree

1 cup drained candied yams from 15-ounce can (see note)

¾ cup sugar

¼ cup maple syrup

2 teaspoons grated fresh ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon table salt

subheading: VIEW INGREDIENTS:

subheading: KEY EQUIPMENT:

Large SaucepansAll-Purpose WhisksPie PlatesFood Processors

note: BEFORE YOU BEGIN

If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor. If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor.

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