Subj : Melissa Clark Top 50 - 44
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From : Dave Drum
Date : Sat Sep 28 2024 07:09 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ultimate Pumpkin Pie
Categories: Piues, Pastry, Squash, Dairy
     Yield: 8 servings

     2 lb Butternut squash; peeled,
          - seeded, in 1 1/2" chunks
     1 c  (240 mL) heavy cream
     2 tb Granulated sugar
     2 tb Unsalted butter; in small
          - pieces
          A-P flour; for rolling out
          - the dough
          Dough for a single 9" pie
          - crust
     3 lg Eggs
   2/3 c  (132 g) light brown sugar
 1 1/2 ts Ground ginger
 1 1/2 ts Ground cinnamon
   1/2 ts Grated nutmeg
   1/8 ts Ground allspice
          +=OR=+
       pn Ground cloves
     1 tb Bourbon or dark rum
          +=OR=+
     1 ts Pure vanilla extract
   1/2 ts Fine sea salt

 Place two racks in the oven: one in the lower third and
 one in the upper third. Place a rimmed baking sheet on
 the lower oven rack and set oven to 400ºF/205ºC.

 Line another rimmed baking sheet with parchment paper
 and spread butternut squash on it. Drizzle squash with 2
 tablespoons of the heavy cream, sprinkle with granulated
 sugar and dot the top with butter. Roast on the upper
 rack, stirring once or twice, until squash is very
 tender, 40 to 50 minutes.

 Meanwhile, on a lightly floured surface, roll pie dough
 into a 12" circle. Transfer to a 9" metal pie pan. Fold
 over any excess dough, crimping the edges. Transfer to
 the freezer for at least 30 minutes and up to 24 hours.
 (This helps the crust hold its shape so the edges don’t
 slump.)

 When the squash is soft, transfer the pan to a wire rack
 to cool for at least 10 minutes (and up to a few hours).
 Raise the oven temperature to 425ºF/218ºC.

 In a food processor or blender, purée the squash with
 the remaining cream until smooth. Add eggs, brown sugar,
 spices, bourbon and salt, and pulse to combine. The
 mixture should be very smooth.

 Pour mixture into the chilled pie shell. Carefully
 transfer pie to the hot baking sheet on the bottom rack.
 Bake for 10 minutes, then lower the oven temperature to
 300 and continue to bake until the crust is golden and
 the center jiggles just slightly when shaken, 35 to 45
 minutes longer. Transfer pie to a wire cooling rack and
 allow to cool completely before serving.

 By: Melissa Clark

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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