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Australian Recipe

Dessert

Serves 6
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Short Description

If Your Top Goal is Saving Money on Travel, Read This Sponsored by Best Western This recipe accompanies our You're Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices to suit your personal preferences. Boris's pumpkin pie is a bit spicy, so if you think you might like something more tame for Thanksgiving, drop the pepper and the citrus peels. Game plan: This recipe makes enough pie dough for 2 pie crusts and 1/2 cup of the spice mix. Wrap the extra dough tightly in plastic wrap, store the spice mix in an airtight container, and freeze both for up to 1 month. The CHOW test kitchen retested and updated this recipe in 2011. We converted the metric measurements to standard and made the directions easier to follow. All of the ingredients and the method remain the same.


Ingredients
1 2 3 4 5 6 7 8 9 10
    1/2 teaspoon whole cloves
11 12 13 14 15 16 17 18 19 20 21 22 23 24
Cooking Procedure
1 Heat the oven to 200 degrees F and arrange a rack in the middle 2 Completely wrap the pumpkin in foil, place it on a baking sheet, and bake until very soft, 6 to 8 hours 3 When cool enough to handle, remove the foil and break the pumpkin open with your hands 4 Using a spoon, scoop the flesh into a large bowl, discarding the seeds and skin 5 Place the pumpkin flesh in a food processor and process until smooth, about 2 minutes 6 (Alternatively, you can use a stick blender to process the pumpkin.) You will need 2 cups of puree 7 Store in a sealed container in the refrigerator until ready to use 8 Place the butter and sugar in a stand mixer fitted with a paddle attachment and mix on medium-high speed until pale in color and fluffy, about 3 minutes 9 Add the egg and mix until incorporated 10 Turn the mixer off and add the flour, cornstarch, and salt 11 Mix on low speed, gradually increasing the speed to medium, until the dough just comes together, about 1 minute 12 Divide the dough in half and form each half into a disk 13 Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour 14 You will only need 1 disk for this recipe 15 Refrigerate or freeze the second disk for another use 16 Heat the oven to 350 degrees F and arrange a rack in the middle 17 Lightly flour a clean work surface and roll out 1 disk of dough into a 12-inch round approximately 1/4 inch thick 18 Line a 9-1/2-inch deep-dish pie plate with the dough, trimming within 1 inch of the plate 19 Fold the excess dough under and pinch to create a decorative edge 20 Place in the refrigerator while the oven finishes heating up, at least 15 minutes 21 Line the crust with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill it with pie weights or dried beans 22 Bake until the crust is set and light brown, about 20 minutes 23 Remove the pie weights and parchment paper or foil and continue baking until the crust is dry to the touch, about 8 to 10 minutes more 24 Place on a rack and cool completely 25 Place the cinnamon stick, star anise, cloves, coriander, juniper berries, Sichuan peppercorns, and cardamom seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes 26 Let cool completely 27 Transfer to a spice or coffee grinder and grind into a fine powder 28 Place in a small bowl, add the ground ginger and citrus peels, and stir to combine; set aside 29 Heat the oven to 350 degrees F and arrange a rack in the middle 30 Place the eggs in a large bowl and whisk until the yolks are broken up 31 Add the condensed milk, 2 cups of the pumpkin puree, and 2 3/4 teaspoons of the spice mix and whisk until smooth 32 (Store the remaining spice mix in an airtight container in the freezer.) Pour the pumpkin mixture into the prepared pie crust 33 Bake until the filling is set in the middle and the edges are puffed, about 50 to 60 minutes 34 Remove to a wire rack and let cool to room temperature 35 Meanwhile, make the walnut-brown sugar topping 36 Heat the oven to 350 degrees F and arrange a rack in the middle 37 Place the brown sugar, flour, and salt in a medium bowl and stir to combine 38 Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces 39 Add the walnuts and toss with your fingers to combine 40 Squeeze clumps of the mixture between your fingers to form irregularly shaped pieces about the size of a cashew 41 Turn the mixture out onto a baking sheet 42 Bake until golden brown and the nuts are toasted, about 8 minutes 43 Place the pan on a rack and scrape up the streusel from the pan with a flat spatula, then spread again into an even layer 44 Cool completely and sprinkle evenly over the pie.


Comments
Date: 2015-04-28

Esto es un gustazo,gracias y Zmagoslaf