Deep-Dish Pumpkin Pie With Cranberry Marmalade
- Ready In:
- 1hr 30mins
- Ingredients:
- 28
- Yields:
-
1 pie
- Serves:
- 12
ingredients
-
CRANBERRY MARMALADE
- 4 tablespoons sugar
- 1⁄2 cup water
- 1 tablespoon grated orange zest
- 2 tablespoons Grand Marnier
- 1 vanilla bean, cut lengthwise in half, seeds scraped out and reserved
- 1 cinnamon stick
- 1 pinch ground nutmeg
- 1⁄2 lb cranberries (fresh or frozen)
-
SUGAR DOUGH
- 1 2⁄3 cups all-purpose flour
- 1 2⁄3 cups cake flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 lb unsalted butter, cut into small pieces
- 2 egg yolks
- 1 tablespoon whipping cream
- 6 -8 tablespoons ice water
-
PUMPKIN FILLING
- 2 cups canned organic pumpkin puree
- 1 cup packed dark brown sugar
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1 pinch salt
- 1 pinch white pepper
- 4 eggs
- 1 cup heavy cream
- 1⁄2 cup half-and-half
- 3 tablespoons Bourbon
directions
- Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
- Marmalada: (Makes about 1 cup).
- Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
- SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
- Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
- Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
- Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
- Assembly:.
- On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
- Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
- For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
- Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.
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RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...