Pumpkin Pie
(This recipe is adapted from Claire Saffitz’s Pumpkin Pie Recipe: Video)
-
(This recipe is adapted from Claire Saffitz’s Pumpkin Pie Recipe: Video) Recipe Found here English
Ingredients
Dough
1 stick plus 2 tablespoons of unsalted butter (142g)
1 ½ cups all-purpose flour (200g)
1 tablespoon sugar (13g)
2/4 teaspoon salt
Ice water Filling
5 tablespoons cold, unsalted butter (71g)
1/3 cup honey (113g)
3/4 cup heavy cream (170g)
4 large eggs
1/4 cup packed dark brown sugar (50g)
1 (425g) can unsweetened pumpkin puree
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon salt (3g)
1/2 teaspoon ground nutmeg Whipped Cream
Heavy cream
Sugar (to taste)
Steps
Crust
Prepare the ice water and slice some of the butter: Fill a 1-cup liquid measure with ice water and refrigerate it while you assemble the pie dough. Cut a 5-tablespoon block of the butter (2.5 oz / 71g) crosswise into 1⁄8-inch-thick slices (so you have lots of thin butter squares) and refrigerate.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine.
Work the butter into the dry ingredients: Cut the remaining 5 tablespoons butter (2.5 oz / 71g) into 1⁄2-inch cubes and toss in the flour mixture to coat. Quickly and firmly use your fingertips to smash the butter pieces into the flour, flattening them and working into smaller bits until the largest pieces are no bigger than a pea. Remove the butter slices from the refrigerator, add them to the flour mixture, toss to coat, then flatten between your thumbs and fingertips into thin sheets, letting them break apart if that’s what they want to do. Once you’ve worked in all the butter, you should have a very coarse, slightly yellowed mixture filled with some larger pieces of butter and some very small bits.
Bring the dough together: Slowly drizzle 5 tablespoons of the ice water (avoiding any ice) into the mixture, tossing constantly with a fork to incorporate. Switch to your hands and toss the mixture several times until shaggy pieces of dough form, then knead the mixture inside the bowl a few times to bring it together (the dough will look very clumpy and dry, with loose bits). Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. Tossing again with a fork, drizzle more ice water 1 teaspoon at a time into the bowl with the remaining flour mixture until only a few dry spots remain, then knead with your hands to bring it together into a dough. Transfer the last bits of dough to the plastic wrap.
Wrap and chill the dough: Pat the dough into a 3⁄4-inch-thick square or rectangle. Wrap tightly in the plastic, pressing out any air, and press down on the dough with the heel of your hand to flatten it further and force it into the corners of the plastic. Refrigerate for 2 hours. The pie dough is technically ready to use at this point, but proceed through the next step, which will make it extra flaky.
Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. Unwrap it and place on a lightly floured surface. Use a rolling pin to beat the dough all across the surface to make it more pliable. Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a rectangle that’s about three times longer than it is wide and between 1⁄4 and 1⁄2 inch thick. Fold the dough in thirds like a letter (this makes more butter layers, which create a flaky texture), then wrap tightly in plastic. Refrigerate the dough until it’s relaxed, at least 30 minutes and up to 3 days. It’s now ready to use. If the recipe calls for a lined pie plate, a parbaked crust, or a fully baked crust, follow the directions below.
Preheat the oven and prepare a baking sheet:
Arrange an oven rack in the center position and preheat the oven to 425°F.
Line a rimmed baking sheet with foil and set aside.
Line a 9-inch pie plate:
Let the pie dough sit at room temperature for about 5 minutes to soften slightly, then beat it across the surface again with a rolling pin to make it more pliable.
Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a 13-inch round that’s about 1⁄8 inch thick. Roll the pastry onto the rolling pin.
Unroll the round onto a 9-inch pie plate, preferably glass, letting the pastry slump gently down the sides into the bottom. Firmly press the pastry into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it.
Use scissors to trim around the edge of the pastry, leaving a 1⁄2-inch overhang (discard the scraps).
Tuck the overhang underneath itself all the way around so you have a lip of double-thick pastry resting just around the rim of the pie plate.
Press down firmly around the rim to seal, then crimp the crust all the way around, using the thumb of one hand and the thumb and forefinger of the other, flouring your fingers if needed to prevent sticking. Instead of a crimp, you can also use the tines of a fork to create hash marks around the rim.
Bake the weighted crust:
Freeze the lined pie plate until the dough is very firm, about 10 minutes, then prick the bottom of the pastry in several places with a fork to prevent the crust from puffing up.
Line the inside of the pie plate with two pieces of foil, arranged perpendicularly, so the overhang of the foil completely covers the edge of the crust.
Fill the pie plate with pie weights, dried beans, or rice and place on the prepared baking sheet.
Bake in the center of the oven until the edge of the crust is set and starting to turn golden when you peek under the foil, 25 to 30 minutes.
Remove the plate from the oven and carefully lift the foil and pie weights out of the crust.
Reduce the oven temperature to 350°F.
Filling
Lower the oven temperature: Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
Brown the butter: In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
Caramelize the honey: Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful—the mixture may sputter) until it’s smooth. Set the warm honey mixture aside.
Make the pumpkin filling: In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, and nutmeg until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
Fill the crust and bake: Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep!) Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
Cool the pie gently: Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
Serve
Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
-
Ingredienti
Pasta (Impasto)
1 panetto + 2 cucchiai di burro non salato (142 g)
200 g di farina 00 (1 ½ tazze)
13 g di zucchero (1 cucchiaio)
½ cucchiaino di sale
Acqua ghiacciata
Ripieno
5 cucchiai di burro freddo non salato (71 g)
113 g di miele (1/3 di tazza)
170 g di panna fresca (3/4 di tazza)
4 uova grandi
50 g di zucchero di canna scuro (1/4 di tazza, ben compattato)
1 lattina (425 g) di purea di zucca non zuccherata
2 cucchiaini di cannella in polvere ● 1 ½ cucchiaini di zenzero in polvere
1 cucchiaino di estratto di vaniglia
1 cucchiaino di sale (3 g)
½ cucchiaino di noce moscata in polvere
Panna Montata
Panna fresca
Zucchero (a piacere)
Procedimento
Pasta brisée
Preparare l’acqua ghiacciata e affettare parte del burro: Riempi un misurino da 1 tazza con acqua e ghiaccio e mettilo in frigo. Taglia 5 cucchiai (71 g) di burro a fettine spesse circa 3 mm e mettile in frigorifero.
Mescola gli ingredienti secchi: In una ciotola grande, unisci farina, zucchero e sale.
Lavora il burro nell’impasto: Taglia i restanti 5 cucchiai di burro (71 g) a cubetti da 1 cm e aggiungili al composto di farina. Lavora rapidamente con le dita, schiacciando i cubetti fino a ottenere un composto con pezzi di burro grandi al massimo come piselli. Aggiungi le fettine di burro fredde, infarina e schiaccia tra pollice e dita fino a formare dei fogli sottili.
Forma l’impasto: Versa 5 cucchiai di acqua ghiacciata (senza ghiaccio) nel composto, mescolando con una forchetta. Passa alle mani e forma dei pezzi di impasto grezzi. Trasferisci i pezzi su pellicola trasparente. Se restano zone secche nella ciotola, aggiungi altra acqua ghiacciata 1 cucchiaino alla volta e lavora l’impasto.
Avvolgi e raffredda l’impasto: Forma un rettangolo spesso circa 2 cm, avvolgi bene nella pellicola ed elimina l’aria. Appiattisci con il palmo per compattarlo. Metti in frigorifero per almeno 2 ore.
Stendi e piega l’impasto: Lascia ammorbidire 5 minuti a temperatura ambiente. Su un piano infarinato, batti con il mattarello per renderlo più lavorabile. Stendi in un rettangolo lungo il triplo della larghezza (spessore 0,5–1 cm). Piega in tre a portafoglio, avvolgi di nuovo e lascia in frigo almeno 30 minuti (o fino a 3 giorni).
Cottura del guscio
Preparazione della teglia: Preriscalda il forno a 220°C (425°F). Rivesti una teglia con carta alluminio.
Fodera uno stampo da 23 cm: Lascia l’impasto a temperatura ambiente 5 minuti, poi batti di nuovo con il mattarello. Stendi in un disco di 33 cm di diametro e 3 mm di spessore. Arrotola sul mattarello e srotola sopra uno stampo da 23 cm (preferibilmente in vetro). Premi bene il fondo e i lati. Ritaglia il bordo lasciando 1 cm di abbondanza, poi ripiega sotto sé stesso e sigilla. Rifinisci i bordi pizzicando con le dita o usando i rebbi di una forchetta.
Cottura alla cieca con pesi: Congela lo stampo per 10 minuti. Bucherella il fondo con una forchetta. Fodera l’interno con due fogli di alluminio incrociati e riempi con pesi da forno (o legumi secchi o riso). Inforna per 25–30 minuti finché i bordi iniziano a dorarsi. Rimuovi i pesi e abbassa il forno a 175°C (350°F).
Ripieno alla zucca
Abbassa la temperatura del forno: Preriscalda a 165°C (325°F). Posiziona il guscio di torta precotto sulla teglia rivestita.
Bruna il burro: In un pentolino, sciogli il burro a fuoco medio-basso, mescolando e raschiando i lati continuamente. Quando smette di sfrigolare e i residui diventano marrone scuro (5–7 minuti), togli dal fuoco.
Caramellare il miele: Aggiungi subito il miele al burro caldo e mescola. Riporta sul fuoco medio e porta a ebollizione, cuocendo finché si scurisce leggermente (circa 2 minuti). Togli dal fuoco e versa lentamente la panna, mescolando (attenzione: potrebbe schizzare). Mescola fino a ottenere una crema liscia. Metti da parte.
Prepara il ripieno: In una ciotola capiente, sbatti le uova, poi aggiungi lo zucchero di canna e sbatti finché il composto si schiarisce leggermente (circa 1 minuto). Aggiungi purea di zucca, cannella, zenzero, vaniglia, sale, noce moscata e mescola fino a ottenere una crema liscia. Versa lentamente il composto al miele caldo, mescolando continuamente.
Riempi la crostata e cuoci: Versa il ripieno nel guscio fino all’orlo (potresti avere un po’ di avanzo). Inforna con delicatezza e cuoci per 45–60 minuti, finché i bordi sono gonfi e il centro vibra leggermente.
Raffreddamento graduale: Spegni il forno, apri leggermente lo sportello e inserisci un cucchiaio di legno. Lascia raffreddare completamente la torta dentro il forno per evitare crepe in superficie.
Servizio
Taglia la torta a fette, guarnisci con panna montata zuccherata e grattugia sopra un po’ di noce moscata fresca. Servi.
-
Ingrédients
Pâte (Pâte brisée)
1 bâtonnet + 2 cuillères à soupe de beurre doux (142 g)
200 g de farine tout usage (1 ½ tasse)
13 g de sucre (1 cuillère à soupe)
½ cuillère à café de sel
Eau glacée
Garniture
5 cuillères à soupe de beurre doux froid (71 g)
113 g de miel (1/3 tasse)
170 g de crème entière liquide (3/4 tasse)
4 gros œufs
50 g de cassonade foncée tassée (1/4 tasse)
1 boîte (425 g) de purée de potiron non sucrée
2 cuillères à café de cannelle moulue
1 ½ cuillère à café de gingembre moulu
1 cuillère à café d’extrait de vanille
1 cuillère à café de sel (3 g)
½ cuillère à café de muscade moulue
Crème fouettée
Crème entière liquide
Sucre (selon le goût)
Préparation
Pâte brisée
Préparer l’eau glacée et trancher une partie du beurre : Remplir un verre doseur de 1 tasse avec de l’eau et des glaçons, puis le mettre au réfrigérateur. Couper 5 cuillères à soupe de beurre (71 g) en fines tranches (environ 3 mm d’épaisseur) et les placer au frais.
Mélanger les ingrédients secs : Dans un grand bol, fouetter ensemble la farine, le sucre et le sel.
Incorporer le beurre : Couper les 5 autres cuillères à soupe de beurre (71 g) en cubes de 1 cm, les ajouter au mélange sec et les enrober. Écraser rapidement les cubes avec le bout des doigts jusqu’à ce qu’il reste des morceaux pas plus gros qu’un petit pois. Ajouter les tranches de beurre froid, les enrober de farine, puis les aplatir entre les doigts pour créer des couches fines.
Former la pâte : Verser 5 cuillères à soupe d’eau glacée (sans glaçons) tout en mélangeant avec une fourchette. Utiliser ensuite les mains pour former des morceaux grossiers de pâte, puis pétrir légèrement dans le bol. Placer les gros morceaux sur une feuille de film plastique. Ajouter un peu plus d’eau glacée (1 cuillère à café à la fois) dans le reste du mélange, jusqu’à ce qu’il reste peu de zones sèches. Rassembler en pâte et ajouter au film plastique.
Emballer et refroidir la pâte : Former un rectangle ou carré d’environ 2 cm d’épaisseur. Envelopper hermétiquement dans le film plastique, en retirant l’air. Presser avec la paume pour bien compacter. Réfrigérer pendant 2 heures. À ce stade, la pâte est prête à l’emploi, mais pour une pâte plus feuilletée, poursuivre avec l’étape suivante.
Étaler et plier la pâte : Laisser reposer 5 minutes à température ambiante. Sur un plan de travail fariné, battre légèrement la pâte avec le rouleau pour l’assouplir. L’abaisser en un rectangle trois fois plus long que large, épaisseur entre 0,5 et 1 cm. Plier en trois comme une lettre, envelopper à nouveau et réfrigérer 30 minutes (jusqu’à 3 jours).
Cuisson de la croûte
Préparer la plaque : Préchauffer le four à 220°C (425°F). Tapisser une plaque à rebords de papier aluminium.
Foncer un moule de 23 cm : Laisser la pâte reposer 5 minutes, puis l’assouplir avec le rouleau. L’abaisser en un disque de 33 cm de diamètre et 3 mm d’épaisseur. Enrouler autour du rouleau, puis dérouler dans un moule à tarte en verre de 23 cm. Presser fermement le fond et les bords sans tirer la pâte. Couper l’excédent en laissant 1 cm de débord, puis replier sous la pâte pour faire un rebord double. Presser les bords pour sceller, puis faire une bordure décorative (au doigt ou à la fourchette).
Cuisson à blanc avec poids : Congeler la pâte 10 minutes. Piquer le fond avec une fourchette. Tapisser de deux feuilles d’aluminium croisées, recouvrant bien les bords. Remplir de poids de cuisson (haricots secs ou riz). Cuire 25–30 minutes jusqu’à ce que les bords commencent à dorer. Retirer les poids et le papier. Réduire la température à 175°C (350°F).
Garniture à la citrouille
Baisser la température du four : Préchauffer à 165°C (325°F). Placer la croûte précuite sur une plaque tapissée de papier aluminium.
Faire brunir le beurre : Dans une petite casserole, faire fondre le beurre à feu moyen-doux en remuant constamment. Quand le beurre cesse de crépiter et que des particules brunes apparaissent (5 à 7 minutes), retirer du feu.
Caraméliser le miel : Ajouter immédiatement le miel au beurre chaud et mélanger. Remettre sur feu moyen et porter à ébullition. Cuire 2 minutes en remuant jusqu’à ce que le mélange prenne une teinte dorée et une odeur de noisette. Retirer du feu et incorporer lentement la crème en remuant (attention aux éclaboussures). Réserver.
Préparer la garniture : Dans un grand bol, fouetter les œufs pour les casser. Ajouter la cassonade et fouetter vigoureusement jusqu’à ce que le mélange s’éclaircisse (1 minute). Ajouter la purée de potiron, la cannelle, le gingembre, la vanille, le sel, la muscade et mélanger. Incorporer lentement le mélange chaud de miel en fouettant continuellement jusqu’à homogénéité.
Remplir et cuire : Verser la garniture dans la croûte précuite jusqu’en haut. Transférer délicatement au four et cuire 45 à 60 minutes, jusqu’à ce que les bords soient gonflés et le centre à peine tremblotant.
Refroidissement lent : Éteindre le four, entrouvrir la porte à l’aide d’une cuillère en bois. Laisser la tarte refroidir entièrement à l’intérieur pour éviter les fissures.
Service
Couper en parts et servir chaque tranche avec de la crème fouettée sucrée. Râper un peu de muscade fraîche sur la crème avant de servir.
