Pumpkin Maple Pie

Pumpkin Pie with Pecan Streusel Topping

Recipe makes two pies

Pie Crust

From Cooks Illustrated

2 1/2 cups flour

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices

1/2 cup chilled solid vegetable shortening , cut into 4 pieces

1/4 cup vodka , cold

1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Pumpkin Maple Pie Filling

From Moosewood Restaurant Celebrations Cookbook

32 ounces pumpkin puree

3/4 cup pure maple syrup

5 eggs

2 cups milk, half-and-half or evaporated skim milk

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

Combine all ingredients and whisk together until smooth. Pour into prepared pie shell. Bake at 375 degrees for 55-65 minutes. Add Streusel topping half way through baking.

Streusel Topping

8 Tablespoons Butter

1 cup brown sugar

2/3 cup flour

Mix sugar and flour together. Cut in butter until mixture is crumbly.