Pumpkin Pie

By norsegal8

If candied yams are unavailable, regular yams can be substituted. the best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooling with residual heat; to ensure that the filling sets, be sure to cool at room temperature. To ensure accurate cooking times and a crisp crust, the filling should be added to the crust when both are warm. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients

• CRUST:
• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon table salt
• 1 tablespoon sugar
• 6 tablespoons cold unsalted butter, cut into 1/4-inch slices
• 1/4 cup vegetable shortening, cold, cut into two pieces
• 2 tablespoons vodka, cold
• 2 tablespoons cold water
• FILLING:
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs, plus 2 egg yolks
• 1 tsp. vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1 cup drained candied yams from a 15-ounce can (see note)
• 3/4 cup sugar
• 1/4 cup maple syrup
• 2 teaspoons fresh grated ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tesaspoon salt

Preparation

Step 1

1. FOR THE CRUST: Process 3/4 cup flour, salt and sugar in a food processor until combined; about two 1-second pulses. Add the butter and shortening and process until a homogeneous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade. Add the remaining 1/2 cup flour and pulse until the mixture is evenly distributed around the bowl, and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
2. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the doughmis slightly tacky and sticks together. Flatten the dough into a 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
3. Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack and heat the oven to 400 degrees. Remove the dough from the refrigerator and roll out on a generously floured work surface to a 12-inch circle about 1/8-inch thick. Roll the dough loosely around the rolling pin and unroll into the pie plate, leaving at least a 1-inch overhang on each side. working around the circumference, ease the dough into the pie plate by gently lifting the edge of the dough with one hand while pressinginto the plate bottom with the other hand. Refrigerate 15 minutes.
4. Trim the overhang to 1/2 inch beyond the lip of the pie plate. Fold the overhang under itself; folded edge should be flush with the edge of the pie plate. Using your thumb and forefinger, flute the edge of the dough. Refrigerate dough again for 15 minutes.
5. Remove the pie plate from the refrigerator, line the crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet for 15 minutes. Remove the foil and the weights, rotate the plate and bake 5 to 10 minutes longer until the crust is golden brown and crisp. Remove the pie plate and baking sheet from the oven.
6. FOR THE FILLING: While the pie shell is baking, whisk the cream, milk, eggs, yolks and vanilla together in a medium bowl. Combine the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large, heavy-bottomed saucepan; bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer the pumpkin mixture, stirring constantly and mashing yams against the sides of the pot, until thick and shiny, 10 to 15 minutes.
7. Remove the pan from the heat and whisk in the cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer set over a medium bowl, using a ladle or the back of a spatula to press the solids through the strainer. Rewhisk the mixture and transfer to the warm prebaked pie shell. Return the pie plate with the baking sheet to the oven and bake for 10 minutes. Reduce the heat to 300 degrees and continue baking until the edges of the pie are set (thermometer reads 175 degrees int the center), 20 to 35 minutes longer. Transfer the pie plate to a wire rack and cool to room temperature, 2 to 3 hours.