Monti was completely insulted that Brooke would say that she couldn’t cook! Time for a pumpkin pie bake off! The Panel of Men are judges for this blind taste test. The loser: gets a pie in the face! First let’s check in with Brooke from last night and see how the pie is coming.
The results of the Bake Off including a pie in the face!
The winning pie recipe by Monti.
STEP 1: FRESH PUMPKIN PUREE
- 2 Medium Sugar Pumpkins
Puree Directions
Filling Ingredients
- 15 ounces fresh pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 egg yolks
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 egg whites
- 1 (9 inch) unbaked pie shell
STEP 3: THE PIE CRUST
Pie Crust Ingredients
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 4 tablespoons unsalted butter
- 5 tablespoons shortening
- 1 egg yolk
- 2 teaspoons distilled white vinegar
- 3 cubes ice
- 1/2 cup cold water
- Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
- Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
- Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
- Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
- In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
- Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
- Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
- Remove from refrigerator and roll out.
STEP 4: PRE-BAKE THE CRUST
To avoid a soggy, still-raw bottom crust, bake the crust before pouring in the filling.
- Line the pie crust with aluminum foil or parchment paper and enough dry beans, rice or pie weights to come most of the way up the sides.
- Bake at 450 degrees F (220 degrees C) until the edges are lightly browned and the walls of the crust have lost their raw look, from eight to twenty minutes, depending upon the thickness of the crust.
- Remove the pie shell from the oven, and carefully remove the paper or foil full of beans.
- Prick with fork to avoid air bubbles.
- Use an egg wash to create a seal: lightly beat an egg with a tablespoon of cold water or milk, and brush the sides and bottom of the crust with the egg wash.
- Return the crust to the oven and bake an additional two to three minutes, until the egg wash is dry and golden
STEP 5: BAKING THE PIE
Pie Baking Directions
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour filling into pie shell.
- Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping:
Streusel Ingredients
- 2 tablespoons all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, chilled
- 1 cup chopped walnuts
Streusel Directions
- In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
- Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
Brooke’s Pumpkin Pie Recipe (courtesy: web special)
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves
print a shopping list for this recipe
Preparation
For crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
November 24th, 2009 at 1:50 pm
Monti gets extra credit here. She baked a pie AND took care of an infant. Kudos to Monti!
November 24th, 2009 at 6:43 pm
Thank you for the very entertaining show and the pie bake-off. You two are so much fun to listen to!