Mrs Flannestad sometimes tires of my relentless experimentation in the kitchen.
I seldom make the same dish more than once. I’m always tweaking.
“Can’t we just have the Pumpkin Pie with Bourbon and Pecans that you used to make?”
So, I gave it my best shot, even though I had no pecans (No Pecan Pie? Thank China, Rain, and Pigs, NYTIMES).
Pumpkin Pie, Thanksgiving 2013
290 grams all-purpose flour (about 2 1/2 cups), more for rolling out dough
35 grams cornmeal (about 1/4 cup)
35 grams sugar (about 3 tablespoons)
2 grams salt (about 1/2 teaspoon)
12 tablespoons butter, unsalted, chilled, and cut into small cubes
1/4 cup Love, I mean LARD, chilled, and cut into small pieces
3 eggs, beaten
1/2 Cup Brown Sugar
1/2 Cup Half & Half
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1 15 oz Can Pumpkin
2 Tablespoons Bourbon Whiskey
1/2 Cup Hazelnuts, crushed
1/2 Cup Sugar
Half & Half
1. Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
2. Whisk filling ingredients together until well combined.
3. Heat oven to 375 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with pumpkin mixture. Reserve second dough disk for another use.
4. Place pie in the middle of oven and cook for 35 minutes. Combine hazelnuts and sugar and add half & half to loosen. Spread on top of center of pie and return to oven. Bake for another 20 minutes or until topping if browned and center of pie nearly firm. Cool on a wire rack and serve with whipped cream.