1 1/3 cups unbleached all-purpose flour
1/4 teaspoons salt
85 grams unsalted butter (diced, at room temperature)
50 milliliters ice water (depending on the strength of the dough)
1 orange zest
1 tablespoon brown sugar
1 egg whites
1 cup maple syrup
1/2 cups double cream (fresh)
1/3 cups unbleached all-purpose flour
1 1/2 cups pumpkin purée
1 tablespoon ground nutmeg
1 tablespoon cinnamon
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1Preheat oven to 180 degrees Celsius.
2In a large bowl, mix 1 cup flour and salt. Add the orange zest.
3Stir butter in the flour to get a grainy texture.
4Add water gradually. Mix well to moisten the entire mixture.
5Add water as needed, a spoonful at a time. The mixture should hold.
6Form a ball of dough.
7Wrap in plastic film and refrigerate for at least 30 minutes.
8Roll out the dough on a floured surface. Place the dough in a pie pan and prick with a fork. Set aside.
9In a bowl, mix the cream and maple syrup together.
10In another bowl, beat the egg, add 1/3 cup flour, nutmeg, cinnamon, maple mixture, and pumpkin puree.
11Pour the filling into the pie crust. Brush egg white on the edges of the dough and sprinkle with a little sugar. Arrange a handful of roasted pistachios on top.
12Bake for about 30-40 minutes or until pastry is golden.
13Store in the refrigerator.
14Remove from refrigerator one hour before serving.
PER SERVING *
|Calories860Calories from Fat370|
|% DAILY VALUE*|
|Calories from Fat370|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dana S. 29 Jun 2015
At first glance, this pie speaks of autumn's around the family table; however, we made it throughout the winter whenever we wanted something warm and inviting. The roasted pistachios add a rustic and smoky touch.