Almond Crunch Pumpkin Pie Pastry For Single Crust Pie Recipes

ALMOND CRUNCH PUMPKIN PIE & PASTRY FOR SINGLE-CRUST PIE

Steps:

• Pastry for single-crust pie: Stir together flour and salt.
• Using a pastry blender cut in shortening or butter until pieces are pea size.
• Sprinkle a tablespoon of the water over part of the mixture.
• Gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat moistening dough, using a tablespoon at a time, until all the dough is moistened.
• Form dough into a ball.
• On a lightly floured surface, use your hands to slightly flatten dough.
• Roll dough from center to edges into a circle about 12 inches in diameter.
• To transfer pastry, wrap it around the rolling pin.
• Trim pastry to 1/2 inch beyond edge of pie plate.
• Fold under extra pastry and crimp as desired.
• Do not prick pastry.
• Line pastry with a double thickness of foil and bake pastry shell in a 450 degree oven for 8 minutes.
• Remove foil.
• For the praline layer, in a small mixing bowl stir together almonds or pecans, brown sugar, butter, and orange peel.
• Spoon mixture into the hot partially baked pastry shell, spreading it over the bottom as butter melts.
• Bake for 5 to 6 minutes more or until shell is set and dry and praline is bubbly.
• For filling: Combine eggs, pumpkin, brown sugar, flour, cinnamon, nutmeg, and ginger.
• Gradually stir in evaporated milk or cream and mix well.
• Reduce oven temperature to 375 degrees and place partially baked pastry shell on the oven rack.
• Pour pumpkin filling into the pastry shell.
• Remove foil and bake 20 to 25 minutes more or until a knife inserted near center comes out clean.
• Cool on a wire rack before serving.
• Refrigerate within 2 hours and add cover for longer storage.
• Serve with whipped cream.

SWEET ALMOND FLAKY PIE CRUST

Steps:

• In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
• Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

PASTRY FOR SINGLE-CRUST PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.