| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Ice water; (or more) |
| 1 |
lg |
Egg yolk |
| 1 1/3 |
c |
All purpose flour |
| 1/4 |
c |
Yellow cornmeal |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chilled unsalted butter; cut into 1/2-inch |
|
|
; pieces (1 stick) |
| 6 |
oz |
Cream cheese; room temperature |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Golden brown sugar; (packed) |
| 2 |
lg |
Eggs |
| 1 |
lg |
Egg yolk |
| 1 |
c |
Canned pure pumpkin |
| 3/4 |
c |
Half and half |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
CRUST
FILLING
For crust: Whisk 3 tablespoons ice water and egg yolk in small bowl to
blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor.
Add chilled butter. Using on/off turns, process until mixture resembles
coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process
until moist clumps form, adding more ice water by teaspoonfuls if dough is
dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic
and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep
refrigerated.)
Position rack in bottom third of oven and preheat to 350°F. Roll out dough
between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed
paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish.
Remove waxed paper from dough. Crimp dough edges decoratively.
For filling: Using electric mixer, beat 6 ounces cream cheese in large bowl
until fluffy. Add 1/2 cup sugar and § cup golden brown sugar and beat until
light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining
ingredients and beat until well blended. Pour filling into prepared crust.
Bake pie until filling is slightly puffed and just set in center, about 55
minutes. Transfer pie to rack and cool completely. Cover pie and
refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead.
Keep pie refrigerated.) Serve pie cold.
Makes 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1664 Calories (kcal); 101g Total Fat; (53% calories from fat);
38g Protein; 157g Carbohydrate; 1053mg Cholesterol; 2305mg Sodium Food
Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 7
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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