Bruleed Bourbon-Maple Pumpkin Pie

When I first arrived back in Boston, I saw a Bon Appetit magazine in my friends apartment with this on the cover. After a year of no pumpkin in the ‘American’ way (Korea does it sweet), I knew I had to make it.

Recipe taken from here.

Ingredients:

  • Crust
  1. 1/4 cup plus 1 TBSP unsweetened cocoa powder
  2. 3 1/2 TBSP sugar
  3. 1 tsp salt
  4. 1 1/4 cup + 1 TBSP flour
  5. 6 TBSP chilled unsalted butter
  6. 2 TBSP chilled vegetable shortening
  7. 1 large egg yolk
  8. 1/2 tsp apple cider vinegar
  • Filling
  1. flour
  2. 4 large eggs
  3. 115 oz can of pumpkin puree
  4. 1/4 cup sour cream
  5. 2 TBSP bourbon
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 1/4 tsp ginger
  9. 1/4 tsp nutmeg
  10. 1/8 tsp allspice
  11. 3/4 cup maple syrup
  12. 1 tsp vanilla
  13. 1 cup heavy cream
  14. 2 TBSP sugar

Directions:

1) Pulse cocoa powder, sugar, salt and flour in a food processor.

2) Add butter and shortening and pulse until it has only a few pea sized pieces of butter left.

3) Whisk egg yolk, vinegar and 1/4 cup ice water in a small bowl.

4) Drizzle half of the egg mixtures over the flour and mix with a fork.

5) Add the rest of the wet to the dry and mix.

6) Turn the dough onto a floured surface and flatten.

7) Cut into quarters and stack, placing unincorporated dry pieces in dough between the layers.

8) Form dough into a 1 inch thick disk.

9) Wrap in plastic and chill for at least 1 hour.

10) Roll out the dough inot a 14 inch round.

11) Transfer to a 9 inch pie dish, leaving a 1 inch overhang and crimp.

12) Chill in the freezer for 15 minutes.

13) Place rack in the middle of the oven and heat to 350F/175C.

14) Line pie with parchment paper and put pie weights inside.

15) Bake about 20 minutes, until the crust is dry around the edge.

16) Remove paper and weights and bake for another 5-10 minutes until it looks dry.

17) Brush with 1 beaten egg.

18) Bake for another 3 minutes until the egg is set.

19) Whisk pumpkin puree, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace and 3 eggs in a large bowl.

20) Pour maple syrup and vanilla into a small pan and bring to a boil.

21) Lower to a simmer and stir until it is thickened and steam releases, about 3 minutes.

22) Remove from the heat.

23) Add cream in 3 additions, stirring after each.

24) Add to the pumpkin mixture until smooth.

25) Pour into the pie dish.

26) Bake about 50-60 minutes, rotating halfway though.

27) Before serving, sprinkle sugar on top of the pie, and brulee until it is dark brown, with a kitchen torch. Since I knew it would not be eaten all at once, the pieces were individually bruleed.

Pumpkin Pie

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Apple-Raspberry Crumble

After this I can’t bake with raspberries anymore. I’ve got about a cup left and I’ll just eat them now. Plus, I guess it’s peach time in Korea since that’s all I see in the market now. Recipe taken from here.

Ingredients:

  • Filling
  1. 4 apples, peeled, sliced into chunks  of about 3/4 inches
  2. 1 cup of raspberries
  3. 1.5 TBSP sugar
  4. 1 TBSP flour
  5. 1 tsp vanilla or rum
  6. 1 tsp cinnamon
  7. pinch of salt
  • Topping
  1. 4 TBSP butter
  2. 1/4 cup oats
  3. 1/4 cup + 2 TBSP flour
  4. 1/4 cup packed light brown sugar
  5. 1/4 cup + 2 TBSP walnuts

Directions:

1)Heat the oven to 370F/190C or toaster oven to 170C.

2) Mix the apples though salt together.

3) Add the mixture to baking tins

4) Mix the oats though walnuts together.

5) Add the butter using your hands.

6) Add the oat mixture to the top of the apple mixture.

7) Bake for 30 minutes.

8) Let sit for 10 minutes.

9) Serve with vanilla ice cream.

Leek and Potato Soup AND Raspberry Spite AND Apple Raspberry Cri 013

Chocolate Pie

It’s Pi Day! So I had to make pie.

My meringue didn’t turn out great, probably because I can’t stand to do it with a fork and a blender apparently doesn’t work.

Recipe taken from here.

Ingredients:

  • Crust
  1. 1 1/2 cups flour
  2. 1/2 tsp salt
  3. 2 TBSP sugar
  4. 1/2 cup oil
  5. 2 TBSP milk
  • Chocolate
  1. 4 TBSP cocoa
  2. 3/4 cup sugar
  3. 5 TBSP flour
  4. 1/4 tsp salt
  5. 1 1/2 cups milk
  6. 2 egg yolks
  7. 1 TBSP butter
  8. 1/2 tsp vanilla
  • Meringue
  1. 2 egg whites
  2. 1/8 tsp sugar
  3. 4 TBSP sugar

Directions:

1) For the crust: Preheat the oven to 350F/176C.

2) Combine the dry ingredients.

3) Mix in the milk and oil.

4) Press the dough into a pie pan and poke holes in it with a fork.

5) Bake for 10-15 minutes, or until it begins to brown.

6) Once the pie crust has been removed, begin on the chocolate layer by mixing the cocoa powder, sugar, flour, salt, milk and egg yolk in a pan or pot.

7) Being to heat the pan or pot, stirring until it begins to simmer and thicken.

8) Once the chocolate has thickened to your liking, add the butter and vanilla.

9) Add to the pie crusts.

10) Make the meringue: Mix the egg whites and salt.

11) Add the sugar and mix until it becomes thick (I used a blender as I do not have a mixer).

12) Add the meringue to the top of the chocolate.

13) Cook until the meringue beings to brown, about 10-15 minutes.

Pi Day-Chocolate Pie 005