Slice of Pie
Posted on: October 10, 2019
Thanksgiving is the season for sharing, being grateful and spending time with friends and family. Whether you’re hosting this year or are asked to bring something, yummy food is essential to throwing a successful Thanksgiving affair. Pies are crucial and some might argue just as important as the turkey itself. If you are hosting this year then the perfect pumpkin pie will have all your guests asking for seconds. If you are asked to bring something, a pie is perfect choice as you can never have too many pies. Once dinner is served is when I usually place the pie in the oven. As my guests are enjoying their turkey meal the delicious smell of pumpkin pie starts to slowly fill the air building the anticipation of dessert. I believe pie tastes the best when its freshly baked and there is no doubt that pumpkin pie is a necessity and staple to any thanksgiving meal. I have included a delicious pumpkin pie recipe for you to try out. It’s super simple and perfect for those who are first-timers. This recipe if from Delish. For more delish recipes like this one stop by Coles for their fab line of cookbooks including Delish: Eat like every day’s the weekend and Delish insane sweets: Bake yourself a little crazy.
Homemade Pumpkin Pie
FOR THE CRUST
1 1/2 c. all-purpose flour
1/2 c. butter, cut into 1/2″ pieces
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed)
FOR THE FILLING
1 (15-oz.) can pumpkin puree
1 1/4 c. heavy cream
3/4 c. packed brown sugar
3 large eggs, beaten
1 tbsp. all-purpose flour
2 tsp. pumpkin pie spice
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)
- Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.
- In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- Make the filling: Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
- On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
- Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.
- Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
- Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
- Serve with whipped cream, if desired.
Happy Thanksgiving Day, may your Turkey Day be full of love, laughter and lots of delish pies.
Image Credits: Delish