Baking Classics
The Pie Safe
Pumpkin Pie
Traditional holiday celebrations wouldn’t be compete without the iconic heirloom recipes we have come to expect for special gatherings. The time & attention a cook takes to prepare a pumpkin pie from scratch at Thanksgiving is most certainly a lovely offering when it comes time for dessert. Buttermilk Pumpkin Pie is a relatively classic recipe but filled with a few southern surprises. The homemade pastry crust has a bit of cornmeal baked right in to deliver a crisp, texture with grit while the filling features a pleasing twang from buttermilk. Aside from the dollop of Chantilly Cream perched over each slice, it’s truly the Cinnamon-Sugar Buttered Pecans that take this pumpkin pie somewhere memorable.
Buttermilk Pumpkin Pie With Cinnamon-Sugar Buttered Pecans
makes 8 servings
You will need 2 {15-oz} cans of pumpkin puree in order to prepare the recipe, however there will be some remaining. Save the extra pumpkin for another use.
Buttermilk-Cornmeal Pastry Dough
2 cups pumpkin puree
1 1/4 cups dark brown sugar
1 cup whole buttermilk
3 Tbsp melted butter, cooled
1 Tbsp pure vanilla extract
1 tsp pumpkin pie spice
1/2 tsp table salt
1/4 tsp ground cinnamon
3 lightly beaten eggs
Cinnamon-Sugar Buttered Pecans
Chantilly Cream
Preheat the oven to 425 degrees. Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Cool 10 minutes.
Reduce the oven temperature to 350 degrees. Meanwhile, whisk together the pumpkin puree, the brown sugar, the buttermilk, the butter, the vanilla, the pumpkin pie spice, the salt & the cinnamon in a large bowl. Add the eggs & gently whisk into the mixture just until combined. Pour the filling into the partially baked pie crust. It will be very full. Bake 1 hour to 1 hour & 15 minutes or until the center is just set when jiggled. Remove from the oven. Cool completely, about 3 hours.
Directly from the oven expect the pie to appear puffed slightly above the crust. The very center will jiggle & the sides will appear more set with minor cracks over the surface. This is normal. The pie will continue to set further from residual heat outside of the oven. The filling will settle into the pie plate & rest level to the crust once cool.
Meanwhile, prepare the Cinnamon-Sugar Buttered Pecans as directed. Prepare the Chantilly Cream just before serving the pie. Cut the pie into wedges & top with the Chantilly Cream & the Cinnamon-Sugar Buttered Pecans.
Buttermilk-Cornmeal Pastry Dough
makes 1 {10-inch} pie crust
The recipe yields plenty of dough to create a bold, beautiful fluted edge around the pie plate.
1 1/2 cups all purpose flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.
Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges in a decorative pattern. Secure a few pieces of the dough underneath the lip of the pie plate. Chill 1 hour. Use as directed.
Chantilly Cream
makes about 1 cup
The recipe can easily be doubled or tripled, especially if topping an icebox pie.
1 cup whipping cream
1/4 cup sugar
1/2 tsp pure vanilla extract
Combine all of the ingredients in a large bowl with tall sides. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use the sweetened whipped cream right away.
Cinnamon-Sugar Buttered Pecans
makes about 1 cup
1 cup pecan halves, chopped
2 Tbsp melted butter
A pinch of kosher salt
4 tsp granulated sugar
1/2 tsp ground cinnamon
Toss together the pecans & the butter in a small bowl. Spread the mixture onto a parchment paper-lined half sheet pan in a single layer & sprinkle with the salt. Bake at 350 degrees for 10 to 12 minutes, stirring every 4 minutes, until fragrant & toasted. Stir together the sugar & cinnamon in a small bowl. Toss the warm pecans into the mixture coating well. Spread the pecans on parchment paper. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Flute Pie Crust
The secret to a beautiful pie crust edge lies in deliberate action & direction.
A few simple techniques are all that’s needed to achieve success.
The Technique
The crimping procedure can be created once the dough is added to the pie plate. You’ll appreciate the minimal effort required resulting in a stunning presentation.
The Pressed Rope Edge
Take the excess dough hanging over the edge & fold it under so it rests on the lip. Press to compact the dough around the lip. The pressed rope design can be achieved by pressing your index fingers into the dough at a 45 degree angle. Pinch the dough edge together to create a slight tip at the end of the “rope” directly at the plate edge. Continue the design around the entire circumference of these plate. If the dough gets too warm chill briefly for a few minutes then continue with the technique. Floured finger tips can also help make points crisp & direct to result in a sharp, clean look. Attach a few pieces of dough underneath the pie plate to secure as it bakes. For more crimping ideas look to The Basics: Pie Crust Fluting Techniques.
The Tune
“Goody Goody” Julie London
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