1 1/2 Recipes pate brisee
An egg wash made by beating
-1 large egg
; yolk with 1 teaspoon water
2 c Canned solid-pack pumpkin
2/3 c Firmly packed light brown
2 ts Cinnamon
1 ts Ground ginger
1/2 ts Salt
1 c Heavy cream
2/3 c Milk
2 lg Eggs
1/4 c Cognac or other brandy
Ginger whipped cream as an
Roll out three fourths of the dough 1/8 inch thick on a lightly
floured surface, fit it into a 10-inch (6-cup capacity) pie plate,
and trim the edge, leaving a 1/2-inch overhang. Fold the overhang
under the dough flush with the edge of the pie plate and with a sharp
knife make 1/2-inch-long cuts at 3/4-inch intervals all the way
around the edge of the shell. Turn every other section of the dough
in toward the center of the shell to form a decorative edge and chill
the shell for 30 minutes.
Roll out the remaining dough 1/8 inch thick on the lightly floured
surface and with a 3-inch leaf-shaped cutter cut out 3 leaves.
Transfer the pastry leaves to a baking sheet, score them lightly with
the back of a knife to form veins, and chill them for 15 minutes, or
until they are firm. Brush the leaves lightly with some of the egg
wash and bake them in the middle of a preheated 375F. oven for 12 to
15 minutes, or until they are golden. Transfer the leaves to a rack
and let them cool completely.
In a bowl whisk together the pumpkin, the brown sugar, the cinnamon,
the ginger, the salt, the heavy cream, the milk, the eggs, and the
Cognac until the filling is smooth and pour the filling into the
shell. Brush the edge of the shell lightly with some of the remaining
egg wash if desired and bake the pie in the middle of a preheated
375F. oven for 1 hour, or until the filling is set but the center
still shakes slightly. (The filling will continue to set as the pie
cools.) Transfer the pie to a rack and let it cool completely.
Garnish the pie with the pastry leaves just before serving and serve
it with the ginger whipped cream.