Tuesday, November 26, 2013

Bourbon Pumpkin Pie with Pecan Streusel

Bourbon Pumpkin Pie with Pecan Streusel recipe

I'm officially a pumpkin pie convert.  For years, I didn't eat it at all, but now I am fully on board with pumpkin pie.  This pie is awesome.  You should make this (in addition to this apple pie) for Thanksgiving.  Your family and friends will be very, very impressed. Trust me.

This pie was part of my contribution for the Friendsgiving potluck dinner that I hosted this weekend.  It was a lovely evening with some great friends.  Delicious food, copious wine, and some Cards Against Humanity made for a memorable night.

Bourbon Pumpkin Pie with Pecan Streusel recipe

Pumpkin Pecan Bourbon Pie

From Food & Wine

3/4 cup (1.5 sticks) unsalted butter, at room temperature divided
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1/2 cup pecans halves
1 1/4 cups canned pumpkin puree
3 large eggs, separated
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup milk
1/4 cup bourbon
Pie Crust (see below)

Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.

In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.

In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.

Pour the custard into the pie shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.

Pie Crust

1-1/3 cups pastry flour (I used self-rising, so my crust was extra puffy)
1/3 cup all-purpose flour
1 tablespoons sugar
1 teaspoon kosher salt
1/2 cup (1 sticks) unsalted butter, freezer cold, cut into 1/2 inch dice
2 tablespoons vegetable shortening, freezer cold
1/4 cup ice-cold water, or more as needed
1 teaspoons distilled white vinegar

Put the flours, sugar, and salt in the bowl of a food processor and pulse a few times to combine.  Add the cold butter and shortening to the dry ingredients.  Use your hands to break up the shortening into several smaller clumps and get them coated with flour.

Pulse 9 to 12 times or until the butter is in pieces slightly smaller than a pea.

Combine the ice-cold water and vinegar in a small bowl or measuring cup.

Gradually pour the water and vinegar mixture through the feed tube while pulsing 10 to 12 times. Take the lid off.  Use your fingers to see if you can clump the mixture together to form a dough.  The dough should not come together to form a ball while you are pulsing it in the food processor, but should form a clump between your fingers.)  Use a spatula to scrape the sides of the food processor.  If the dough seems too dry, add more water a few teaspoons at a time.

Remove the dough from the food processor, form it into 2 discs - one slightly larger than the other, wrap and chill for at least 2 hours before rolling it out for the pie crust.

1 comment:

  1. You had me sold a bourbon....this sounds wonderful! :)


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