This weekend was Veterans day which is why I am dedicating this post to the heroes that dedicated their lives to this great country!
There are many many reasons to be grateful when living in the USA! Here are some of the mine:
I have a license to do that…#NeedToWorkOnMyParking
My husband is a huge Football fan which is why every Sunday, Monday, and Thursday my headaches magically disappear.😉
Picture by Dreamstime
This country welcomes immigrants from all over the world. #WolverineRocks 💕 #4uTammy
Open Market Economy / Women’s Right
She built an empire taking her clothes off and on. #Awoman’sRigh
Picture by Dreamstime
Freedom Of Choice
My princess can choose how she rules her kingdom! #GirlsRule
A talking mouse with a dog pet, AND he owns the happiest place on earth….got to love it!
BEST. BAND. EVER. 100% made in the USA!
Courtesy of In Hiding Photography
American Pumpkin Pie
I rest my case.
This national dessert is the “Thank you” holiday icon. You know someone loves you when you bite into a tender and flaky crust filled with a smooth and silky filling. How can you not feel grateful?
Below you can find some tips on how to perfect this pie. All tips are highlighted in pink.
When you read the recipe you will notice that the pumpkin needs to be cooked and processed in the food processor. This is the key to give this pie its silky smooth texture.
I am not a person who judges others by their bottoms, but when you see this buttery and flaky pie bottom I can’t help but give an A+.
Bake the Pie on the bottom of the oven floor (or the lowest rack ) to achieve this.
The best flour for Pie crust is Pastry flour. If you don’t have it in hand, mix 2 parts of Bleached All-purpose flour with 1 part cake flour.
Applying a layer of grained Ginger snaps and Pecas Halves right before adding the filling.The Ginger Snaps and Pecans will prevent the filling from soaking into the crust.
The Pie is ready when the sides of it are puffed and the center jiggles like Jello. When it is baked, to prevent cracking of the surface, do not take the pie out of the oven. Turn the oven off and crack the oven door about 2″. Allow the pie to completely cool before taking it out.
If you are a pie and pastry fan I highly recommend the Pie and Pastry Bible by the amazing Rose Levy Beranbaum, the book is full of tips, techniques, and amazing recipes.
Great Pumpkin Pie
This recipe the pumpkin puree is cooked before baking and purred in the food processor. Cooking the pie gives it a more pleasing flavor and pureeing it in the food processor gives it a unique silky texture as a result.
For the Crust
- 1 Stick Butter 8 0z
- 1 1/2 Cup Pastry Flour/ Bleach all-purpose flour (184 Grams /6.5 oz ) To make your own pastry flour, see notes
- 1/4 Tsp Salt
- 1/8 Tsp Baking powder
- 2 1/2 to 3 1/2 TBLS Ice water (37-52 grams/ 1.3 to 1.7 oz)
- 1 1/2 Tsp Cider Vinegar (7 grams/ 0.25 oz)
For the Filling
- 4 2 Inch Gingersnaps (28 grams/1 oz)
- 1/4 Cup Pecan Halves (28 grams/1 oz)
- 1 Can Pumpkin Puree, unsweeten (425 grams/ 15 oz)
- 3/4 Cup Light Brwon Sugar (163 grams/5.75 oz)
- 2 Tsp Ground Ginger
- 1 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 2/3 Cup Milk (160 grams/5.6 oz)
- 2/3 Cup Heavy Cream (153 grams/ 5.5 oz)
- 3 Large Eggs
- 1/2 Tsp Pure Vanilla Extract
To make the Crust
Divide the butter into two parts:
5 Tblsp - Cut into 3/4 inch cubes, place in the refrigerator, for at least 30 minutes
3 Tblsp - Cut into 3/4 inch cubes, place in the freezer for at least 30 minutes.
Place the flour with the salt and B.Powder in a bowl of a standing mixer using the paddle attachment mix on low speed for a few seconds.
Add the hight amount of butter into the flour mixture and mix until the butter is peas size,
Continue with the smaller amount of butter and mix for about 30 seconds.
Add 2 1/2 TBS of ice water and the cider vinegar than turn off the mixer and continue to mix with your hand just until the dough comes together and can be formed into a disk.
Warp the dough with plastic food wrap and place it in the refrigerator for an hour or overnight
When ready, roll the pastry into 1/8 inch thick or less and large enough to cut a 13-inch circle.
Transfer the pastry to the pie pan and cut the excess dough, use it to cut the leaves. If you choose to create a different design, tuck the excess dough under itself and form the preferred designed.
Place the pastry in the refrigerator while you make the filling.
Preheat the oven to 375F. Set an oven rack on the lowest level and place a cookie pan (or plan to bake on the oven floor).
Process the gingersnaps and pecan until finely ground and layer the mix over the bottom of the pie crust pressing them into the dough using the back of a spoon going about 1/2 inch up the sides.
In a small heavy saucepan, stir together the pumpkin puree, sugar, spices and salt and cook over medium heat. When simmering, reduce to low heat and keep stirring for 3-5 minutes until thick and shiny.
Add the mixture in the food processor and process for 1 minutes.Pour the milk, heavy cream and eggs one at a time. Add the Vanilla extract
Pout the mixture into the pumpkin shell and set it on the cookie sheet.
Bake the pie for 50-60 minutes or until the sides of the filling is puffed and the center shakes like Jelly when moved.
- For a crust that is both tender and flaky, use pastry flour. To make your own mix Bleached 2 parts All Purpose flour with 1 part cake flour.
- If the crust seems to be darkening too much at the bottom, raise the sheet one rack up.
- In order to Avoid the pie from cracking due to the fast temperature change, allow the pie to cool inside the oven. Turn the oven off and leave the door of the oven cracked open
- If you chose, you can prepare the pastry in the food processor or by hands using a pastry cutter,
For more information, click the pictures
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