THE ULTIMATE PUMPKIN PIE
Pumpkin pie was introduced to the holiday
table at the Pilgrim's second Thanksgiving in 1623. Decorate this American
classic with some whipped cream, or serve the cream alongside.
Crust
1 1/4 cups all
purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves
For Crust:
Preheat oven to 350°F. Blend first 3
ingredients in processor until mixture resembles coarse meal. Add cream and
process until moist clumps form. Gather dough into ball, flatten into disk. Wrap
in plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch
glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust
edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15
minutes.
Line crust with foil, pressing firmly. Bake until sides are set, about 10
minutes. Remove foil. Bake crust until pale brown, about 10 minutes more.
Reduce oven temperature to 325°F.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges
and center is almost set, about 55 minutes. Cool on rack. Cover; chill until
cold.
(Can be made 1 day ahead.)
For Filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in
pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling puffs at
edges and center is almost set, about 55 minutes. Cool on rack. Cover;
chill until cold. (Can be made 1 day ahead.)
Serves 8