ALMOND CRUNCH PUMPKIN PIE & PASTRY FOR SINGLE-CRUST PIE
If you're not a traditional pumpkin pie fan or if you're cooking for people who don't care for pumpkin pie, you might want to try this. This is a slightly different and delicious variation on an old traditional holiday dessert. Your dough will turn out better if you put ice cubes in a cup of water and if using butter it's still chilled.
Provided by AmyZoe
Categories Pie
Time 2h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pastry for single-crust pie: Stir together flour and salt.
- Using a pastry blender cut in shortening or butter until pieces are pea size.
- Sprinkle a tablespoon of the water over part of the mixture.
- Gently toss with a fork.
- Push moistened dough to the side of the bowl.
- Repeat moistening dough, using a tablespoon at a time, until all the dough is moistened.
- Form dough into a ball.
- On a lightly floured surface, use your hands to slightly flatten dough.
- Roll dough from center to edges into a circle about 12 inches in diameter.
- To transfer pastry, wrap it around the rolling pin.
- Trim pastry to 1/2 inch beyond edge of pie plate.
- Fold under extra pastry and crimp as desired.
- Do not prick pastry.
- Line pastry with a double thickness of foil and bake pastry shell in a 450 degree oven for 8 minutes.
- Remove foil.
- For the praline layer, in a small mixing bowl stir together almonds or pecans, brown sugar, butter, and orange peel.
- Spoon mixture into the hot partially baked pastry shell, spreading it over the bottom as butter melts.
- Bake for 5 to 6 minutes more or until shell is set and dry and praline is bubbly.
- For filling: Combine eggs, pumpkin, brown sugar, flour, cinnamon, nutmeg, and ginger.
- Gradually stir in evaporated milk or cream and mix well.
- Reduce oven temperature to 375 degrees and place partially baked pastry shell on the oven rack.
- Pour pumpkin filling into the pastry shell.
- Remove foil and bake 20 to 25 minutes more or until a knife inserted near center comes out clean.
- Cool on a wire rack before serving.
- Refrigerate within 2 hours and add cover for longer storage.
- Serve with whipped cream.
Nutrition Facts : Calories 395.8, Fat 18.4, SaturatedFat 6.6, Cholesterol 72.8, Sodium 182.2, Carbohydrate 51.4, Fiber 1.5, Sugar 27.6, Protein 8.1
PASTRY FOR SINGLE-CRUST PIE
This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. -Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pastry shell (8 servings).
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
SWEET ALMOND FLAKY PIE CRUST
This pie crust is amazing! It makes the pie, with this crust you wont even need ice cream to eat with the pie!
Provided by CAMPBELL4
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
- Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 16.9 g, Cholesterol 11.6 mg, Fat 16.5 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 211.3 mg, Sugar 3.7 g
PUMPKIN PIE FROM ALMOND BREEZE®
This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
- Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
- Pour filling into premade pie shell.
- Bake for 50 to 55 minutes or until filling is set.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 54.8 g, Cholesterol 127.1 mg, Fat 14.2 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 624.3 mg, Sugar 34.5 g
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