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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I love putting new twists on old favorites. In my version of pumpkin pie, a crunchy hazelnut topping complements a creamy pumpkin filling in a tender, flaky crust.Marie Rizzio, Interlochen, Michigan Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 tablespoons confectioners' sugar |
1/2 teaspoon salt |
3/4 cup cold butter, cubed |
5 to 6 tablespoons ice water |
1 teaspoon white vinegar |
filling: |
3 eggs, lightly beaten |
1 can (15 ounces) solid-pack pumpkin |
3/4 cup packed brown sugar |
1/2 cup sour cream |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons hazelnut liqueur, optional |
2 teaspoons pumpkin pie spice |
topping: |
1/4 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons cold butter |
1/2 cup chopped hazelnuts |
1 tablespoon hazelnut liqueur, optional |
Directions:
1. In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
3. In a large bowl, whisk the filling ingredients until blended. Pour into pastry.
4. In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in hazelnuts and liqueur if desired; sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 50-55 minutes or until a knife inserted near the center comes out clean.
5. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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