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Pate Brisee:
In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball.
Flatten into a disk, cover with plastic
wrap, and refrigerate for 30 minutes to one hour before using.
This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently,
place on a lightly floured surface, and roll into a
13 inch (33 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).)
Fold
the dough in half and gently transfer to a 9 inch (23 cm)
pie pan. Brush off any excess flour and tuck the overhanging
pastry under itself. Use a fork to make a decorative
border. Alternatively, you can trim the pastry to the edge of
the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a
little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for
about 30 minutes before pouring in
the filling.
Pecan and Gingersnap Layer: Toast
pecans in a 350 degree F (180 degree C) oven for 8 minutes or until
lightly browned and aromatic. Cool and then place the pecans in a food
processor and process until finely ground. Combine the ground
pecans with the crushed gingersnap cookies. Press this mixture
evenly onto the bottom and up the sides of the
unbaked pie
crust. Cover and return the pastry to the refrigerator while you make the
pumpkin filling.
Increase the oven temperature to 375 degrees F
(190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin
Filling: In a large bowl
lightly whisk the eggs. Add the remaining ingredients and stir
to combine. Pour the mixture into the prepared pie shell and
place on a large baking pan to catch any spills. Bake the pie for about
45 to 55 minutes or until the
filling is set and the crust has browned (the center will
still look wet). (A knife inserted about 1 inch (2.54 cm) from
side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool.
Serve at room temperature with maple whipped cream. Store any
leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping
cream and maple syrup in bowl of your electric mixer. With the
whisk attachment, whip the cream until soft peaks form.
Adapted from Martha Stewart's Pies
and Tarts
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