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Receta Pumpkin Pie With Short Pastry Crust
by Global Cookbook

Pumpkin Pie With Short Pastry Crust
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Ingredientes

  • 1 can pumpkin (16oz)
  • 1 c. honey
  • 2 Tbsp. molasses
  • 2 tsp cinnamon grnd
  • 1/4 tsp allspice grnd
  • 1/4 tsp cloves grnd
  • 1 pch salt
  • 4 x Large eggs large
  • 1 c. cream heavy
  • 1/2 c. cranberries,fresh cooked
  • 1 c. flour all-purpose
  • 1 pch salt
  • 4 Tbsp. butter,unsalted cut/bits
  • 1 1/2 Tbsp. vegetable shortening solid
  • 3 Tbsp. water cool

Direcciones

  1. SHORT PASTRY CRUST*** Sift the flour and salt together into a large bowl. With 2 knives or possibly a pastry blender, cut in the butter and shortening till mix is the texture of coarse crumbs. Add in only sufficient water to make a soft dough. Form into a ball, wrap in wax paper and refrigeratefor at least 1 hour.
  2. PIE***
  3. Roll the crust dough on a lightly floured surface to a 1/8" thickness and place in the bottom of a 10" pie pan. Trim and flute the edges.
  4. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and spices in a food processor and process till well blended. With the processor on, add in Large eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl.
  5. Beat the cream in a large bowl till doubled in volume. Fold into the pumpkin mix. Pour into prepared pie shell and bake 10 min. Reduce the heat to 350' and bake till a toothpick inserted in the center comes out clean, about 40 min longer. Arrange cranberries in a circle on top of pie.