Inicio » Recetas » New Hampshire White Mountain Pie

Receta New Hampshire White Mountain Pie

Name: New Hampshire White Mountain Pie
Ingredients: Crust:; 9 x inch Crisco Single Crust recipe on shortening can) Nut filling:; 2/3 c. minced walnuts; 1/3 c. firmly-packed brown sugar; 1/3 c. maple syrup; 3 Tbsp. Golden brown Crisco Shortening Garnish: (optional); Walnut halves; Leaf cutouts Pumpkin filling:; 2 1/2 c. mashed solid-pack pumpkin cooked or possibly canned not pumpkin pie filling; 1 c. evaporated lowfat milk; 3 x egg yolks; 1 c. granulated sugar; 2 Tbsp. Golden brown Crisco Shortening melted; 1 tsp cinnamon; 1 tsp pumpkin pie spice; 1 tsp vanilla; 1/4 tsp salt; 3 x egg whites; 1/4 tsp cream of tartar; 1/4 c. granulated sugar; 2 Tbsp. maple syrup at room temperature

de Global Cookbook

Add a photo

click to rate

0 votos | 1533 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

Â Â Crust:
9 x inch Crisco Single Crust recipe on shortening can) Nut filling:
2/3 c. minced walnuts
1/3 c. firmly-packed brown sugar
1/3 c. maple syrup
3 Tbsp. Golden brown Crisco Shortening Garnish: (optional)
Â Â Walnut halves
Â Â Leaf cutouts Pumpkin filling:
2Â 1/2 c. mashed solid-pack pumpkin cooked or possibly canned not pumpkin pie filling
1 c. evaporated lowfat milk
3 x egg yolks
1 c. granulated sugar
2 Tbsp. Golden brown Crisco Shortening melted
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla
1/4 tsp salt
3 x egg whites
1/4 tsp cream of tartar
1/4 c. granulated sugar
2 Tbsp. maple syrup at room temperature

Direcciones

1. For crust, prepare Crisco Single Crust. Don't bake. Cut small leaves from dough scraps for garnish, if you like. Heat oven to 425 F (220 C).
2. For nut filling, combine nuts, brown sugar, 1/3 c. (75 mL) maple syrup and 3 Tbsp. (45 mL) Golden brown Crisco Shortening in small saucepan. Cook and stir on medium heat till sugar is dissolved and nuts are glazed.
3. For garnish, if you like dip walnut halves in filling to glaze. Spread thin coating of glaze on pastry leaf cutouts. Place on sheet of foil. Bake at 425 F (220 C) till lightly browned. Cold. Pour nut filling into unbaked pie crust.
4. For pumpkin filling, combine pumpkin, evaporated lowfat milk, egg yolks, 1 c. (250 mL) granulated sugar, 2 Tbsp. (30 mL) Golden brown Crisco Shortening, cinnamon, pumpkin pie spice, vanilla and salt in large bowl. Beat at medium speed of electric mixer till blended. Pour over nut filling.
5. Bake at 425 F (220 C) for 10 min. Reduce oven temperature to 350 F (180 C). Bake 50 min or possibly till knife inserted in centre comes out clean.
6. For meringue, beat egg whites and cream of tartar in medium bowl at high speed till foamy. Beat in 1/4 c. granulated sugar and 2 Tbsp. (30 mL) maple syrup, 1 Tbsp. (15 mL) at a time. Beat till sugar is dissolved and stiff peaks form. Spread over filling, covering completely and sealing to edge of pie.
7. Bake at 350 F (180 C) for 12 to 15 min, or possibly till golden brown. Cold to room temperature before serving.
8. Garnish with glazed walnuts and pastry leaf cutouts, if you like. Chill leftover pie.
Makes: One 9-inch (23 cm) pie