JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
HELEN KENT'S PUMPKIN PIE
This pie, filled with pureed pumpkin and baked until golden brown, will leave your guests longing for seconds.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes two 9-inch pies
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Have ready two 9-inch pie pans. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer to a pie pan; gently press dough into pan. Trim dough 1/2 inch larger than pan; tuck excess under, forming a thick, rolled crust. Crimp edges in a decorative pattern. Chill 20 minutes. Repeat with remaining disk of dough and pan.
- In bowl of an electric mixer fitted with paddle attachment, lightly beat eggs on low speed. Add pumpkin puree, milk, ginger, sugar, salt, and lemon zest; combine on low speed. Divide filling between two crusts.
- Bake pies until crusts just begin to turn brown, about 20 minutes. Reduce heat to 350 degrees, and bake until crusts are browned and filling has set around the edges, about 35 minutes; the filling with appear loose in the center, but will set as pies cool. Transfer to a wire rack to cool completely. Serve.
HELEN KENT'S APPLE PIE WITH QUINCE
Provided by Molly O'Neill
Categories project, dessert
Time 1h30m
Yield 2 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Place the quinces in a saucepan, cover with water and place over high heat. Boil until they begin to soften, 10 to 15 minutes. Drain. When cool, core and cut them into thin slices.
- In a large bowl, combine the flour, salt and 1 teaspoon of the sugar. Using a fork, gently blend the shortening into the flour mixture until it resembles coarse meal. Combine the egg white, water and vinegar and add to the mixture. Blend gently with a fork until the ingredients just hold together.
- Divide the dough into 4 equal balls. On a floured surface, roll out one ball of the dough to about 16 -inch thick. Ease the crust into a 9-inch dish and trim the edge with scissors. Repeat with another ball of dough and a second pie dish. Refrigerate the remaining dough.
- In a bowl, combine the sliced apples with the remaining sugar and the cinnamon. Place the apples into the pie crusts. Lay the slices of one quince on top of the apples of each pie. Roll out the 2 remaining balls into 10-inch circles for the top crusts and cover the apple mixture, pinching along the perimeter to seal the edge. With a sharp knife make 8 small cuts in the top crusts. Bake for 35 to 40 minutes in the middle of the oven until the crust is golden and the apples are bubbly. Serve warm with cheddar cheese.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 18 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 104 milligrams, Sugar 17 grams, TransFat 3 grams
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