Recipe: Pecan-Rye Pumpkin Pie

"Imagine a pumpkin pie with pecan pie's best feature – obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie.

Formula by Brad Leone and Claire Saffitz 

Serves 8 

Fixings : 

Outside layer : 

• ¼ cup rye flour or universally handy flour 
• 1 Tbsp. granulated sugar 
• ¾ tsp. fit salt 
• 1½ cups universally handy flour, in addition to additional for cleaning 
• ¾ cup (1½ sticks) chilled unsalted margarine, cut into pieces 
• 1 enormous egg white, beaten to mix 

Filling and Assembly : 

• 3 enormous eggs 
• 1 enormous egg yolk 
• 1 15-oz. can Libby's 100% Pure Pumpkin 
• ¾ cup substantial cream 
• ¼ cup granulated sugar 
• 2 Tbsp. rye bourbon 
• 1 tsp. ground cinnamon 
• 1 tsp. ground ginger 
• ¼ tsp. naturally ground nutmeg 
• ¼ tsp. ground cardamom 
• Little spot of ground cloves 
• 8 Tbsp. light darker sugar, separated 
• 3 Tbsp. unsalted margarine, dissolved, isolated 
• 1¼ tsp. Jewel Crystal or 1 tsp. Morton legitimate salt, isolated 
• 1½ cups entire walnuts 
• 1 Tbsp. unadulterated maple syrup 
• Whipped cream (for serving; discretionary) 

Planning : 

Outside layer : 

1. Whisk rye flour, sugar, salt, and 1½ cups universally handy flour in an enormous bowl to join. Add spread and hurl to equitably cover. Working rapidly and forcefully, utilize your fingers to rub margarine into flour to make huge shaggy bits of batter (you need a few bits of spread that are level and thin and some that are huge and thick). Shower 5 Tbsp. ice water over, running your fingers through flour blend to equitably appropriate. Ply mixture in bowl until it begins to meet up (it should look somewhat dry, yet include more ice water by the teaspoonful if necessary, just until batter meets up). 
2. Turn batter out onto a work surface and ply 1 or 2 additional occasions, squeezing to fuse shaggy edges and any free bits. Residue surface and mixture daintily with flour to prevent batter from staying. Utilizing your hands, structure mixture into about a 7x5" square shape. Utilizing your moving pin, delicately tap and press batter to minimized and clean up edges. Turn out mixture, cleaning batter and surface varying, until multiple times longer than when you began. Overlay batter over onto itself in thirds like a letter to make a square. Envelop by plastic and chill until firm, at any rate 30 minutes. 
3. Preheat stove to 400°. Turn out batter on a softly floured surface to around a 12" round. Fold mixture over your folding stick and spread out into a standard 9"- distance across pie dish. Tenderly lift mixture so it droops down into edges of dish. Trim shade and pleat as wanted. Line outside layer with material paper or foil. Spot dish on a rimmed preparing sheet and load up with pie loads or dried beans. Heat until edges of outside begin to darker, around 20 minutes. Evacuate material and loads. Abatement stove temperature to 350° and prepare outside until edges are brilliant, 20–25 minutes. Expel dish from stove and brush 1 Tbsp. egg white over base of outside. Come back to stove and prepare until covering is brilliant darker, 5–10 minutes (the egg makes a water-safe covering that keeps the custard from making the base soaked). Save remaining egg white for garnish. 
4. Do Ahead: Dough can be made 3 days ahead; keep chilled. Hull can be heated 3 days ahead; store firmly wrapped at room temperature. 

Filling and Assembly : 

1. While your outside is heating, consolidate eggs, egg yolk, pie filling, cream, granulated sugar, bourbon, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tbsp. darker sugar, 2 Tbsp. spread, and ½ tsp. Jewel Crystal or ¼ tsp. Morton fit salt in an enormous bowl and mix with a submersion blender until smooth; make an effort not to circulate air through. (On the other hand, you can whisk blend well and mix in 2 groups in a blender until smooth and homogenous.) 
2. Fill covering and prepare pie until filling is puffed and generally set with only a slight wobble in the middle when delicately shaken, 40–45 minutes. 
3. Just before the pie is finished preparing, toast walnuts on a rimmed heating sheet, hurling once, until somewhat obscured and fragrant, 8–10 minutes. 
4. Whisk saved egg white, staying 2 Tbsp. dark colored sugar, and remaining ¾ tsp. salt in a little bowl until frothy, around 30 seconds. Include syrup and staying 1 Tbsp. spread; whisk just to join. Add walnuts and hurl to cover. 
5. Cautiously expel pie from stove and top with walnut blend, permitting any overabundance egg white blend to dribble once again into the bowl. Return pie to broiler and heat until filling is totally set (an analyzer or paring blade embedded into the middle should tell the truth) and nuts are not shabby to the touch, 8–10 minutes. Move pie to a wire rack and let cool, at any rate 2 hours. Present with whipped cream whenever wanted. 
6. Do Ahead: Pie can be prepared 1 day ahead. Store revealed in a cool stove or at room temperature.

Recipes Source By www.cbsnews.com

Mustaqim Jaed

Saya Seorang Yang Hoby Menulis Dan Menggambar.

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