Tasty triangular slices enclosed in charming circular pies. No matter how you cut it, the season for pie is here. We tapped some of the city’s finest piece makers for recipes.
After selling more than 160 pies for the holidays during her first year, Capo pastry chef Kate Holowchik is gearing up for another season of serving elegant takes on classic recipes. “With my art background, I was all about dressing up traditional mainstays during the holidays,” Holowchik says. This pumpkin pie boasts a buttery pâte brissée crust cradling a filling made with autumnal spices and is adorned with piped whipped cream and tuile cookies.
2 1/2 cups all-purpose flour
1 1/4 cups cold unsalted butter, cubed
3/4 teaspoon salt
2 tablespoons and 2 teaspoons cold water
2 tablespoons and 2 teaspoons cold lemon juice
15 ounces pumpkin puree
3/4 cup brown sugar
12-ounce can of evaporated milk
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
Whipped cream (optional)
Tuile cookies (optional)
For the crust, preheat the oven to 375 degrees. In a stand-mixer with a paddle attachment, mix the flour, butter and salt until the texture is sand-like and small chunks of butter are still visible. Do not overmix. Add in the water and lemon juice. Mix until the dough comes together, and let it rest for at least 30 minutes. Roll out the dough to a little less than a 1/4-inch thickness, making sure there are no holes. Place the dough in a greased 9-inch pie dish and cut to size, leaving a bit of an overhang. Crimp the pie edges to desired form and place in the freezer for at least 30 minutes to firm. Bake with a layer of aluminum foil and pie weights, removing them once the edges start to get golden, after about 12-15 minutes. Continue baking until the center is just cooked, but not dark and golden.
Lower the oven temperature to 350 degrees. For the filling, combine all of the ingredients, except the eggs, in a stand-mixer with a paddle attachment. Add the eggs one at a time, incorporating them fully after each addition. Pour the pumpkin pie mixture into the baked pie shell. Bake for 30-40 minutes, rotating and checking it every 10-15 minutes. The pie is done when the center is slightly jiggly. Let cool for at least an hour, and then refrigerate for at least four hours. Top it with whipped cream and tuile cookies.
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