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Directions:
For
the Crust
For
the crust, process
3/4 cups of the
flour, salt, and
sugar in food
processor until
combined, about
2 1 second pulses.
Add butter and
shortning and
process until
dough starts to
collect in uneven
clumps. There
should be no uncoated
flour. Scrape
bowl with rubber
spatula and redistribute
dough evenly around
processor blade.
Add remaining
flour and pulse
until mix is evenly
distributed around
bowl and mass
of dough is broken
up, 4 to 6 quick
pulses. Empty
mixture into medium
bow..
Sprinkle
vodka and water
over dough. With
rubber spatula,
use folding motion
to mix, pressing
down on dough
until dough is
slightly tacky
and sticks together.
Flatten dough
into 4 inch disc.
Warp in plastic
wrap and refrigerate
at least one hour
.. up to two days.
Adjust
oven rack to lowest
position and turn
on to 400 degrees.
Generously flour
a pie board or
work surface with
up to 1/4 cups
flour. Roll chilled
dough to a 12
inch circle, about
1/8 inch thick.
Place into pie
pan pressing it
gently into bottom
and sides. Flute
the edge of the
dough. Refrigerate
the lined pie
pan for 15 min.
Remove from refrigerator,
line crust with
foil and fill
with pie weights
or beans. Bake
on rimmed baking
sheet for 15 min.
Remove foil and
weights and cook
for another 5
to 10 min. until
crust is golden
brown and crisp.
For
the Filling
While
the pie shell
is baking, whisk
cream, milk, eggs,
and vanilla together
in medium bowl.
Combine pumpkin
puree, yams, sugar,
maple syrup, ginger,
cinnamon, salt,
and nutmeg in
a large, heavy
bottom sauce pan.
Bring to sputtering
simmer over medium
heat ... about
7 min. Continue
to simmer, stirring
constantly, mashing
the yams against
the sides of the
pot until thick
and shiny ...
about 10 to 15
min.
Remove
pan from heat
and add cream,
whisking until
fully incorporated.
Strain mixture
through a fine
mesh strainer
using back of
ladle or spatula
to push the mix
through strainer.
Re-whisk mixture
and transfer to
warm, pre-baked
pie shell. Return
pie pan with baking
sheet to the 400
degree oven and
bake pie for 10
min. Reduce heat
to 350 degrees
and bake until
edges of pie are
set. (about 30
to 45 min. longer.
Test with a butter
knife about 1
inch from edge
of pie. Top with
Whipped Topping
of your choice
if desired.
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Designs
by Genelle
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