basic pie crust This pie crust is flaky, buttery and incredibly tender. The curry crust for the pumpkin-coconut cream pie on p. 87 is the same recipe as below, plus 2 teaspoons of yellow curry powder added to the flour before the lard and butter is added. That’s the only pie that requires the crust to be prebaked, as well – for the rest of these recipes, you want the crust to be unbaked when you add the filling. yields | 3 pie shells |
2¾ 2½ 1 ¾ 1 1
cups all-purpose flour, more for flouring work surface cups cake flour Tbsp kosher salt cup plus 2 Tbsp chilled, cubed unsalted butter cup plus 4 Tbsp chilled lard, sliced into small pieces cup ice water
| preparation | in a large mixing bowl, combine both flours and salt. Add butter and lard, and break up both into pea-sized pieces. (you can use either a pastry cutter or your
pumpkin-plantain pie with rum-spiked whipped cream I love plantains; they blend well with pumpkin, and they’re not overly sweet. The flavors in this pie remind me of being in the Caribbean. yields | 1 pie |
pumpkin-plantain Filling vegetable oil, for oiling dish 4 medium to large plantains, peeled and cut lengthwise 4 large eggs 1½ cups granulated sugar ½ tsp sea salt 2 tsp ground cinnamon ½ tsp ground cloves ½ tsp grated nutmeg 1 15-oz can pumpkin 24 oz evaporated milk 2 Tbsp dark rum 1 unbaked basic pie crust (recipe above) Rum-spiked Whipped CReam 2 cups heavy whipping cream ½ cup powdered sugar 2 Tbsp dark rum
| preparation – pumpkin-plantain filling | Preheat oven to 425°F. Place plantains in a lightly oiled baking dish. Brush tops with oil, and bake for 10 to 15 minutes or until very soft and golden. Allow to cool. in a mixer or blender, purée until smooth and free of lumps; this should yield about 2 cups purée. set aside. in a large mixing bowl, whisk together eggs and sugar. Add salt and spices. Whisk in pumpkin and plantain purée. Carefully stir in evaporated milk and rum. Pour filling into unbaked pie crust in pie pan, and bake 10 minutes; reduce heat to 350°F, and continue baking for 40 minutes more or until filling is set. let cool at room temperature for 4 hours. (if making pie ahead of time to serve next day, refrigerate overnight.)
| preparation – rum-spiked whipped cream | in the bowl of a stand mixer with a whisk attachment or using an electric mixer, combine all ingredients, whisking until stiff peaks form. spoon whipped cream onto slices of pie, and serve. 84
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hands.) Once broken up into pea-sized pieces, add water in a steady stream, tossing around in bowl to incorporate. Remove dough from bowl, and turn out onto a floured work surface; very gently knead into a ball. do not overwork dough; it should be soft and shaggy. Cut dough into 3 pieces, and flatten into discs. Wrap each disc separately in plastic wrap, and refrigerate for at least 4 hours. Once dough is cold, turn it out onto a floured work surface. Preheat oven to 350°F. dust top of discs lightly with flour. Using a rolling pin, roll out each disc into a large circle about ¹⁄8-inch thick. drape each circle of dough into an empty pie pan. Trim edges, leaving an inch around sides. Crimp dough over edge. Chill before filling. if your recipe calls for a prebaked pie shell, line chilled shell with parchment paper. Fill shell with 2 cups dried beans or pie weights, and bake for 15 to 20 minutes or until baked through. Remove beans or weights, and let cool.