The Ultimate Pumpkin Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: The Ultimate Pumpkin Pie
Categories: Pies, Bakery
Yield: 1 servings

Crust:
1 1/4 c All-purpose flour
1/2 c Powdered sugar
1/2 c Butter; cut in pieces
3 tb Whipping cream
Filling:
3/4 c Sugar
1 tb Light brown sugar
1 tb Cornstarch
2 ts Ground cinnamon
3/4 ts Ground ginger
1/4 ts (generous) salt
1 cn Pumpkin; large can
3/4 c Whipping cream
1/2 c Sour cream
3 lg Eggs; beaten
1/4 c Apricot preserves

Pumpkin pie was introduced to the holiday table at the Pilgrims second
Thanksgiving in 1623. Decorate this American classic with some whipped
cream, or serve the cream alongside. For crust: Preheat oven to 350
degrees. 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 for 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; 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.) Source: Bon Appetit Magazine - November, 1993 Dottie Cross

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