American Pie Council

2018 Professional Entry

 

Boo Pumpkin Pecan Maple pie



Boo, Pumpkin Pecan Maple Pie
Pre heat the oven to 325 degrees for baking the crust
Formula is best with 2 - 9” deep pie pans
Ingredients:
Crust

½ cup Butter
½ cup Shortening
1 tbs Sugar
½ tsp Baking Powder
8 to 9 tbs ice cold water

Crust:
Whisk together the dry ingredients in a bowl. Place cold Butter and cold shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split the dough in two, roll out each piece, place in each pie pan and crimp the edges Let rest in the refrigerator until filling is ready.

Pecan Filling:
1 cup sugar
½ cup clear corn syrup
½ cup maple syrup
½ cup salted butter
¼ cup softened cream cheese
¼ cup flour
1/8 tsp salt
½ tsp vanilla
3 large whole eggs
1 large egg yolk
2.5 cups chopped pecan

Pecan Filling:
Place all the filling ingredients in a 3 quart sauce pan except the eggs, and pecans. Stir and heat to 100 degrees. Add the eggs and blend. Place 1 ¼ of chopped pecans along the bottom of each crust, pour warm filling in to just cover the Pecans, you might not use all the filling. Place the pan on a cookie sheet and bake on the lower shelf for 35 minutes or until the filling is stable. Remove from the oven.

Pumpkin Cheesecake Filling
16 oz. cream chese
1 cup sugar
1 ½ teaspoons cinnamon
¾ teaspoon ginger
¼ teaspoon clove
2 tablespooons sour cream
¼ teaspoon vanilla
¼ teaspoon lemon
2 hole large eggs
2 large egg yolks
15 oz can pumpkin puree

Prepare this filling while pecan base is baking:
Using a mixer beat the Cream Cheese at medium speed for about 1 or 2 minutes. Scrape sides, beater and bottom of the bowl. Add ½ of the sugar and beat for 2 minutes scrape the bowl sides and beater, add the remaining sugar along with the cinnamon, ginger and clove and beat for 1 minute. Scrape everything. Add Sour Cream, vanilla and lemon juice beat for 1 minute. Scrape Everything. Add pumpkin beat for 1 minute. Scrape everything. Add the eggs two at a time, beat for 1 minute and scrape everything. Repeat until the eggs have all been added.

Pour pumpkin cheese cake base over the warm pecan, fill pan approximately ½” thick. You may not need to use all of the cheese cake base.
Place pies in an additional pie pan and place the two pies on a ½ sheet pan and place on the center shelf in a 325 degree oven. Pour warm water in the sheet pan to create a water bath. Bake for approximately 35 minutes or until the cheese cake reaches 150 degrees. Remove from the oven and let cool at room temperature for 1 hour.

Garnish:
1 cup heavy whipping cream
½ cup sugar
¼ cup Royal Canadian Maple
¼ cup maple syrup

Whip cream and sugar to stiff peaks, fold in Royal Canadian Maple. Garnish the pie with the fresh maple cream.

*
Water Bath, a water bath is placing the unbaked pie in an oven safe pan that can also hold approximately 4 to 6 cups water warm water. A cookie sheet with sides works well. This will help the pie bake evenly and help create the velvety smooth filling by creating an even temperature bubble around the pie. Remove from the oven the pie first, then carefully remove the pan with hot water.

Andy Hilton, Davenport, FL
2018 Professional – Pumpkin