Jill's Pumpkin Pie/Grandma Hittle’s Pecan Pie
Jill's Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!
Pie Crust (makes 2 – 10” deep-dish pie crusts)
Ingredients:
3 – cups flour, plus a bit more for rolling
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube
Preparation:
Pre-heat oven to 450°.
In mixer using pastry blender, mix flour, salt & sugar.
In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.
Add chilled butter to flour mixture until incorporated.
Slowly drizzle in egg mixture.
Remove dough from mixer with floured hands, shape into ball and cut in half.
Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.
Chill the piecrust for 30 minutes in the refrigerator.
Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.
Place in 450° pre-heated oven and bake for 25 minutes.
Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
Remove from oven and allow to cool slightly before filling.
Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.
Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.
Preparation:
* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.
Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
1 – pound pecans, halves or whole *I used 8 oz. of each.
Preparation:
* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes
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