Thursday, October 29, 2009
boozie pie, or: Siri gets us drunk on Ben's Chest
"You have pie on your face," Siri says when I tell her that I Iove her pie. Of course I have pie on my face. I'm drunk. The pie is full of bourbon. But you'd be a fool to turn down a piece of pie from Siri. Even one booby-trapped with hard liquor, three eggs, and a bath of heavy cream. Siri makes the best pie I've ever had in the history of the world. Not just because she a.) serves it immediately following an impeccably prepared dinner of goat-cheese-squash-lasagna with salad b.) makes the crust from scratch and c.) whips the cream while the pie is still cooling, but because she somehow infuses everything she makes with that special feeling of "home-ness" which makes home-cooking so ... well ... exactly what it sounds like.
FYI, Epicurious has provided me with the following pertinent information on this particular recipe: "Pumpkin pies have long been favored in New England; there is a recipe for a "pompkin" pie in Amelia Simmons's 1796 American Cookery. New England colonists, in spite of their puritanical reputation, were known to enjoy a tot of rum now and then. And if the liquor was hidden in a pie, even the ladies were able to indulge."
1796, eh? Old chum! Here's one for the ladies. And Happy Halloween!
Siri's Pompkin Boozie-Pie c/o Epicurious
1 1/2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 to 4 tablespoons ice water
1 16-ounce can solid pack pumpkin
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 large eggs
1 cup whipping cream
1/4 cup whole milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract
print a shopping list for this recipe
Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)