Lets make some pies!

Pumpkins... Trying to make a pie, Ivan Ramirez Photography

So, I gonna make a pie for Thanksgiving, I going to see if I can pics something good.  These pumpkins are looking pretty bad.

INGREDIENTS

FOR THE CRUST

1 1/2 c. 

all-purpose flour

1/2 c. 

butter, cut into 1/2" pieces

1 tbsp. 

granulated sugar

1/4 tsp. 

kosher salt

1/2 tbsp. 

apple cider vinegar

4 tbsp. 

ice water (or more, if needed)

FOR THE FILLING

1 

(15-oz.) can pumpkin puree

1 1/4 c. 

heavy cream

3/4 c. 

packed brown sugar

3 

large eggs, beaten

1 tbsp. 

all-purpose flour

2 tsp. 

pumpkin pie spice

1/4 tsp. 

kosher salt

1 tsp. 

pure vanilla extract

Whipped cream, for serving (optional)

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DIRECTIONS

1. Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.
2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
3. Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
5. Make the filling: Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
6. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
7. Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.
8. Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
9. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
10. Serve with whipped cream, if desired

Barcelona 2019 - Ivan Ramirez Photography

Ivan Ramirez Photography - Spain

Winery in Spain, it has been amazing couple of weeks here in Barcelona.  The food and the wine are great; also the people are very friendly and nice.  I will be sad to leave when I leave in 3 weeks.