Pumpkin-Praline Pie
From Cook's Country [1]
Notes
The pie should be filled while the crust is still warm; if the crust is no longer warm from the oven, then reheat it until hot to the touch.
Ingredients
- For the foolproof pie dough (single crust):
1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour, plus extra for work surface
1 tablespoon granulated sugar
1/2 teaspoon table salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
- For the pumpkin filling:
1 (15-ounce) can plain pumpkin puree
3/4 cup packed (5 1/4 ounces) dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Pinch of ground cloves
1/2 teaspoon table salt
1 cup evaporated milk
3 large eggs
2 teaspoons vanilla extract
- For the praline topping:
1 cup (4 ounces) pecans, chopped fine
1/2 cup packed (3 1/2 ounces) dark brown sugar
Pinch of table salt
2 teaspoons dark corn syrup
1 teaspoon vanilla extract
2 teaspoons granulated sugar
Directions
- For the pie dough: Process 3/4 cup flour, granulated sugar, and salt in food processor until combined, about two one-second pulses. Add butter and shortening, and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with very small pieces of butter remaining but no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula, and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour, and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, four to six quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into four-inch disk. Wrap in plastic wrap, and refrigerate at least 45 minutes or up to two days.
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425°F. Remove dough from refrigerator, and roll out on generously floured (up to 1/4 cup) work surface to a 12-inch circle about 1⁄8 inch thick. Roll dough loosely around rolling pin, and unroll into pie plate, leaving an at least one-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
- Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
- Remove pie pan from refrigerator, line dough with foil, and fill with metal or ceramic pie weights. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for five to 10 additional minutes, until crust is golden brown and crisp. Remove from oven, and reduce oven temperature to 350°F.
- For the filling: Following photos, puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about one minute. Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about four minutes, and remove from heat. Meanwhile, put pie crust back in oven to warm, if necessary (see note above).
- Whisk evaporated milk into pumpkin mixture, and then whisk in eggs and vanilla. Pour filling into warmed pie crust, and bake until filling is puffed and cracked around edges and the center barely jiggles when pie is shaken, about 35 minutes.
- For the topping: While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
- Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least two hours. Pie can be wrapped in plastic and refrigerated for up to two days. Serve pie at room temperature.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
- Yield
- 8-10 servings