POMPION SPICE PIE
Now, before you go thinking I’m all about the pumpkin spice, I assure you, you are making a complete mis-assessment of the situation. My Pompion Spice Pie was actually inspired by early 19th century recipes; spice-heavy and sweet with thick, flaky—near crumbly—crust holding rich, creamy pumpkin custard. I go low-and-slow on this one; allowing the spices to release their warm-aromatic-bite and lose their rawness during the baking process. I modified this recipe from 2007 slightly, replacing granulated sugar and evaporated milk with sweetened condensed and the addition of rendered bacon fat to my pâte brisée. We’re talking high pieority here.
PREP/BAKE TIME: About 2 Hours
Makes One 9” Pie (8 Servings)
INGREDIENTS
FILLING:
2 Cups – Libby’s 100% Pure Pumpkin
1 Cup – Sweetened Condensed Milk
¼ Cup – Dark Brown Sugar
1 Tbs – Corn Starch
1 Tsp – Ground Cinnamon
½ Tsp – Ground Ginger
¼ Tsp – Ground Nutmeg
½ Tsp – Fine Salt
½ Tsp – Orange Zest
½ Tsp – Imitation Maple Flavoring
1 Tsp – Pure Vanilla Extract
2 Large – Eggs
PÂTE BRISÉE:
2 Cups – All Purpose Flour
1 Cup (2 Sticks) – Unsalted Butter, Cubed and Chilled
¼ Cup – Rendered Bacon Fat, Chilled
1 Tsp – Kosher Salt
1 Tbs – Granulated Sugar
5 Tbs – Ice Water
THE NITTY GRITTY
Preheat oven to 425° F.
In a medium mixing bowl, combine flour, salt and sugar till blended. Add butter and bacon fat; cut into flour mixture with pastry cutter, or back of fork till butter pieces are about ‘pea-size.’ Make a well and add water; using your hands, combine till dough forms.
Transfer dough to a clean, flat, floured surface; form into ball and flatten. Roll dough, starting from middle and out to end, turning with each roll (flour when necessary); form a 12” disc—about ¼” thick.
Using roller, fold dough; carefully place in 9” pie pan/plate. Shape into pan; cut excess from sides. Crimp edges using side of thumb and two fingers. Chill in fridge to prepare filling.
In another mixing bowl, combine pumpkin, milk, salt, spices, zest, flavoring, extract and eggs till blended and smooth. Pour mixture into pie crust; smooth custard using back of spoon.
Place pie on middle rack of oven, bake for 10 minutes at 425° F. Reduce heat to 350° F; bake for 75 minutes, turning every 15. Filling will dome when ready. Don’t worry; it will set once cooled.
Transfer pie to cooling rack for 2 hours or refrigerate overnight.
Serve with whipped cream.
NOVEMBER 23, 2019
