Po valley pumpkin pie
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Po valley pumpkin pie
  Pumpkin    Pie    Italian  
Last updated 6/12/2012 1:18:21 AM. Recipe ID 49183. Report a problem with this recipe.
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      Title: Po valley pumpkin pie
 Categories: Italian, Desserts, Pies
      Yield: 12 Servings
 
  1 1/4 c  All-purpose flour
    1/4 c  Sugar
    1/8 ts Salt
      5 tb Unsalted butter
      1 lg Egg
           FOR THE PUMPKIN FILLING
      1    Fresh pumpkin, about 2
           -pounds, OR 1 can
           Solid-pack pumpkin (1 pound)
    1/4 ts Salt
    2/3 c  Sugar
      1 ts Grund cinnamom
      2 lg Eggs
      1 c  Almonds, ground
    1/2 c  Yellow cornmeal
    1/2 c  Candied orange peel
      4 tb Unsalted butter, melted
 
  FOR THE PASTA FROLLA:
  
  For the Pasta Frolla:  Combine the dry ingredients and mix well. Rub
  in the butter until it is absorbed, making sure the mixture remains
  cool and powdery and does not become pastry. Beat the egg and stir in
  with a fork. Continue stirring until the dough holds together, then
  knead it briefly, just until smooth. Shape into a disk, wrap in
  plastic, and regrigerate for at least 1 hour, or until firm.
  
  For the Pumpkin Filling:  Cut the pumpkin into 2-inch dice, scrape
  away the filaments from the inside and peel off the skin. Steam the
  pumpkin over simmering water for about 40 minutes, until it is
  tender. Puree the pumpkin in a blender or a food processor fitted
  with a metal blade; cool. If the pumpkin puree is excessively watery,
  cook it, stirring constantly, over medium heat, preferably in a
  nonstick pan, to dry it out before proceeding.
  
  Measure 2 cups of the pumpkin puree (a little more or less won't
  matter) into a large mixing bowl.  Whisk in the salt, sugar,
  cinnamon, and eggs, one at a time. Combine the ground almonds and
  cornmeal and stir into the pumpkin mixture.  Place the candied orange
  peel in a strainer, rinse under cold, running water, and chop it
  finely with a sharp knife. (Oil the blade of the knife to prevent it
  from sticking to the peel.) Stir the chopped peel into the filling,
  then fold in the melted butter.
  
  To Assemble the Pie:  Roll the dough out on a floured surface into a
  large disk, about 14 inches in diameter. Fold the disk of dough in
  half and fit it into a buttered 9-by-2-inch deep layer cake pan.
  Press the dough against the bottom and sides of the pan and trim the
  edges so they are even with the top of the pan. Pour in the filling
  and spread it evenly. The filling will be about 1/2-inch lower than
  the top of the pan. Fold the excess dough at the rim inward so that
  it makes a border about 1/2-inch wide at the edge.
  
  Bake the pie in the lower third of a preheated 350 F oven for about 45
  minutes, until the filling is set and the dough is a light golden
  color. Cool the pie in the pan on a rack. When the pie is completely
  cooled, place a flat plate or pan on top and invert.  Lift off the
  baking pan and replace it with a platter.  Invert again and remove
  the top plate or pan. Keep the pie loosely covered at room
  temperature before serving.
  
  Makes 10 servings.
  
  Nutrition Information per Serving: 358 Calories, 7 g Protein, 20 g
  Fat, 16 g Saturated Fat, 41 g Carbohydrate, 112 mg cholesterol, 105
  mg Sodium
  
  [THE WASHINGTON POST; Ocober 31, 1990]
  
  Posted by Fred Peters.
 




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Recipe ID 49183 (Apr 03, 2005)

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