Best Pumpkin Pies

By Hklbrries

See "Pie Crust" recipe by Chef Chris Koetke (recipe in collection). If you like, skip the topping. These pies are great with or without it.

Fruity Pumpkin Pie: For a tart contrast to the sweet pumpkin filling, add dried fruit. Place 1/2 to 2/3 cup chopped apricots, raisins, cranberries or tart cherries on the bottom of the baked pie crusts. Top with pumpkin filling. Bake according to recipe.


The directions for making a pie crust seem ridiculously simple. "Combine flour and salt, cut in shortening, add water, and shape into a ball." But the reality is that making a pastry can be tricky. Granted, it's not as complicated as boning a duck or making a swan out of spun sugar, but for many home cooks, the process of transforming flour, shortening and water into a 9-inch crust can be more than a little daunting. Aside from practice, here's what you need to know:

Whether using butter, lard or shortening, the key to a flaky pastry is to cut the fat into the dry ingredients so that very small pieces remain distinct and the texture resembles coarse meal.

Use as little water as possible. Adding extra moisture makes the dough easy to work with but yields a tough result. There should be just enough moisture to hold the dough together.

After the dough is mixed up, let it rest for a bit in the refrigerator. This will make it easy to roll out and contribute to a lighter crust.

When rolling out the dough, add only enough flour to keep it from sticking.

Metal pie tins conduct heat efficiently and help develop crisp crusts. (Stainless steel is my favorite).

Be sure to bake the pie at a high enough temperature (350 F to 425 F) so that the crust turns a nice brown color."

By Chef Chris Koetke, Dean, School of Culinary Arts, Chicago, IL

Ingredients

• Topping:
• 2 (9-inch) deep-dish pie crusts
• 1/2 cup butter (1 stick), room temperature
• 1 cup all-purpose flour
• 2/3 cup brown sugar, packed
• 1 cup chopped pecans or walnuts
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Filling:
• 1 1/2 cups dark brown sugar, packed
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 4 eggs
• 2 egg yolks
• 2 teaspoons finely grated orange rind
• 1 (29-ounce) can pure pumpkin (not pie filling)
• 2 (12-ounce) cans evaporated milk

Details

Servings 16

Preparation

Step 1

Preheat oven to 425F.

To “blind bake” pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling.

Combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside.

Combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts.

Bake pies 15 minutes. Reduce oven temperature to 350 F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking.

Nutrition Information:
Per serving
550 calories
30 g fat
125 mg cholesterol
61 g carbohydrates
3 g fiber
10 g Protein