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Categories:
crust flour salt butter well water filling solid pack pumpkin brown sugar peanut butter eggs Southern Comfort vanilla ground nutmeg salt egg yolk whipping cream
Viewed: 64 - Published at: 8 months agoIngredients
- Crust and Pastry Leaves
- 2 1/2 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks)
- 5 tablespoons well-chilled vegetable shortening, cut into small pieces
- 6 tablespoons ice water (about)
- Filling
- 1 (16 ounce) can solid pack pumpkin
- 3/4 cup firmly packed light brown sugar
- 1/2 cup creamy peanut butter
- 3 large eggs
- 1 1/4 cups Southern Comfort
- 2 teaspoons vanilla
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Glaze
- 1 egg yolk, beaten with
- 2 teaspoons whipping cream
Method
- For Crust.
- Mix flour and salt in processor; cut in butter and shortening using on/off turns until mixture resembles coarse meal.
- With machine running, blend in water 1 tablespoon at a time until dough just starts to come together (do not form ball).
- Turn dough out onto lightly floured surface and gather together; cut off 1/4 of dough.
- Form each piece into a ball; flatten into discs.
- Wrap in plastic and refrigerate at least 30 minutes.
- Can be prepared 2 days ahead.
- Roll large dough piece out on lightly floured surface into 1/8-inch thickness.
- Transfer dough to 10-inch glass pie pan, leaving 1/2 inch overhang.
- Crimp edges, forming 1/2-inch-high decorative border.
- Cover and chill 30 minutes.
- Can be prepared 1 day ahead.
- For Pastry Leaves.
- Roll out small dough piece between 1/16 and 1/8-inch thick on lightly floured surface.
- Cut out leaves using leaf-shaped cookie cutter or small sharp knife.
- Transfer leaves to baking sheet using metal spatula; refrigerate 30 minutes.
- Can be prepared 1 day ahead.
- For filling.
- Mix first three ingredients in large bowl.
- Blend in eggs, 1 at a time.
- Stir in half and half, Southern Comfort, vanilla,nutmeg and salt.
- Can be prepared 1 day ahead. Cover and refrigerate.
- Position rack in lower third of oven and preheat to 425 degrees.
- Pour filling into prepared shell and bake 20 minutes.
- Reduce temperature to 350 degrees and continue baking until filling is set and uniformly puffed, about 50 minutes; transfer to rack.
- Brush glaze over leaves and bake until puffed and tops are golden brown, about 6 minutes.
- Transfer leaves to rack.
- Cool pie and leaves completely (pie will fall in center as it cools ).
- Can be prepared 8 hours ahead.
- Arrange pastry leaves atop pie before serving.
- Serve with a dollop of whipped cream, if desired or a scoop of rich vanilla ice cream with a little Southern Comfort drizzled over.
