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P UMPKIN PIE WITH CHOCOLATE For an extragood and crisp surface on your pumpkin pie, try sprinkling a couple of tablespoons of raw or granulated sugar in a thin layer over the pie and then caramelize it with a brûlée torch immediately before serving. The pumpkin puree can be made a day ahead; in that case, pour it into a jar and store it in the refrigerator. 1 pie, about 8 inches in diameter, 8–10 servings P U M P K I N PUR E E 1 small sugar pumpkin or butternut squash, about 2½ pounds P I EC R US T 1¼ cups all-purpose flour 1 tablespoon granulated sugar ¼ teaspoon sea salt ¼ teaspoon ground cardamom 1 egg yolk (reserve the egg white for the glaze) 9 tablespoons (4½ ounces) cold butter 3–5 tablespoons ice-cold water PUMPKIN FILLING 1 pound pumpkin puree (see above) 6 tablespoons granulated sugar ⅓ cup light Muscovado sugar (firmly packed in measuring cup) 2 large eggs 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground clove ½ teaspoon sea salt 1 cup whipping cream 3 tablespoons cocoa
single-crust pies
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Pumpkin Puree 1. Preheat the oven to 350°F. 2. Cut the pumpkin down the center lengthwise. Scoop out the seeds (save and toast them), and place the halves, cut side down, on a baking sheet lined with parchment paper. Roast the pumpkin on the middle rack of the oven for about 50 minutes, until soft. 3. Remove the pumpkin from the oven and let it cool. Scoop out the pumpkin and pulse it to a fine puree in a processor. Piecrust 1. Mix the flour, granulated sugar, salt, and cardamom in a bowl. Whisk the egg yolk and add it to the mixture. Add the butter. Use your fingers to pinch in the butter until the dough is crumbly. 2. Add the cold water gradually and mix it in with a fork. If the dough coheres when pressed together, it has enough liquid. 3. Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate the dough for at least 1 hour, preferably overnight. Assembling and Baking the Pie 1. On a floured work surface, roll out the dough until it is ⅛ inch thick. Lay the rolled-out dough in a pie pan and pinch the edge into a crimped border (see page 18). Refrigerate the crust while you prepare the filling. Save any remaining dough in the refrigerator to use later to make some small leaves. 2. Preheat the oven to 435°F. 3. To make the filling, beat the pumpkin puree, granulated sugar, Muscovado sugar, eggs, cinnamon, ginger, clove, and salt together in a large bowl. Stir in the whipping cream. 4. Pour the cocoa into another bowl and then mix about one-third of the pumpkin filling into it, stirring until it is smooth. 5. Remove the pie shell from the refrigerator and brush it entirely with egg white. 6. Layer the chocolate/pumpkin mixture and the pumpkin-only filling in the pie shell. Repeat for several layers. Use a skewer to swirl the layers together. Bake the pie on the lower rack of the oven for 10 minutes; reduce the temperature to 350°F and bake for another 50 to 60 minutes, until the pie is relatively firm but still a little wobbly in the center. Remove from the oven and let cool completely. Leave the oven on. 7. Roll out the rest of the dough until about ⅛ inch thin. Cut out leaves with a knife; place them on parchment paper and freeze for 5 minutes. Lay the parchment paper on a baking sheet and bake on the middle rack of the oven for 10 to 12 minutes. 8. Garnish the pie with leaves and serve with Maple Syrup Whipped Cream (page 141).
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