my old roomie from guelph came over today and we made a pie! just like old times! it was pumpkin cream cheese and it rocked.
i didn't have a 9-inch pie plate and used a 12-inch instead with the result that the pie came out a little thin and flat but dang if it still isn't one of the most delicious heart attacks i've ever eaten. i think there's a baking thread somewhere in the arts & crafts subforum but i never check that so screw it, the recipe's going here.
THE PIE CRUST:
5 tbsp cold unsalted butter
3 tbsp cold vegetable shortening
1 1/3 cups all-purpose flour
1 tbsp sugar
1/4 tsp salt
4 tbsp ice water
1. cut the butter and vegetable shortening into 3/4 inch pieces
2. in a large bowl, combine the flour, sugar, and salt and stir to mix
3. add butter and shortening pieces over the flour mixture and using a pastry blender or two knives, cut in the butter and shortening until the mixture forms large, coarse crumbs the size of large peas
4. slowly add ice water and toss with the fork until the dough is evenly moist and begins to come together in a mass but does not form a ball
5. transfer dough to floured work surface and shape the dough into a 6-inch disc
6. wrap tightly in plastic wrap and refrigerate until well chilled, at least one hour
THE PIE:
1 pie crust
1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 egg
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup chopped pecans
2 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp butter, softened
1. preheat oven to 350F
2. prepare and roll out pastry, line 9 inch pie plate with the pastry, trim and crimp edge as desired, set aside
3. in small mixing bowl beat cream cheese, 1/4 cup granulated sugar, vanilla, and egg with electric mixer on low to medium speed until smooth, chill in refrigerator for 30 minutes, then spoon into pastry-lined pie plate
4. in medium mixing bowl combine pumpkin, evaporated milk, 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg, carefully pour over cream cheese mixture
5. cover edge of the pie with foil, bake for 25 minutes
6. remove foil, bake for 25 minutes more
7. combine the pecans, flour, the 2 tablespoons brown sugar, and butter, sprinkle over pie, bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean
8. cool for 1-2 hours on a wire rack, refrigerate within 2 hours, cover for longer storage
that's it! no conclusion! everybody bake some pies!