How to Make Pump­kin Spice Pie

Is it even fall if you didn’t make this cof­fee-fla­vored dessert from Lauren Ko?

New York Magazine - - CRIT­ICS -

It’s (ob­jec­tively). of­fi­cially the With best fall sea­son in full of swing, the year there’s no short­age of col­or­ful leaves, crisp ap­ples, and pump­kin spice ev­ery­thing. But not ev­ery­one cel­e­brates fall in the same way. For pie artist Lauren Ko, fall on the West Coast is all about em­brac­ing sea­sonal pro­duce and fla­vors. “It’s a cozy sea­son of gath­er­ing,” she says. In this recipe, Lauren uses Star­bucks® Pump­kin Spice fla­vored cof­fee to cre­ate a brand new taste sen­sa­tion. As with many of the pies Lauren makes, it’s a twist on a clas­sic. She ex­plains, “I’ve com­bined pump­kin pie, a dessert closely associated with fall, and flan, one of my fa­vorite fam­ily tra­di­tions, to cre­ate a new dessert that feels uniquely me in both fla­vor and de­sign.” The re­sult? A de­li­cious, oneof-a-kind sea­sonal pie that’s al­most too pretty to eat. Make it for your­self and fol­low Lauren Ko @lokok­itchen for more pic­turesque pies.

In­gre­di­ents

• 2 1∕2 cups (350 grams) all-pur­pose flour

• 2 ta­ble­spoons gran­u­lated sugar

• 1 ta­ble­spoon Pump­kin Spice Cof­fee grounds

• 1 tea­spoon kosher salt

• 2 sticks (227 grams) cold un­salted but­ter, cut into 1∕2-inch cubes

• 6-8 ta­ble­spoons (88-118 milliliter­s) brewed Star­bucks Pump­kin Spice Fla­vored Cof­fee, cold

Pump­kin Spice Pie Fill­ing

• 1/2 cup (113 grams) pump­kin puree

• 1/3 cup (113 grams) con­densed milk

• 1 egg yolk

• 1/4 tea­spoon ground cin­na­mon

• 1/4 tea­spoon ground gin­ger

• 1/4 tea­spoon ground nut­meg

• 1/4 tea­spoon kosher salt

Flan Fill­ing

• 2 large eggs

• 1∕2 cup (170 grams) con­densed milk

• 1∕2 cup (118 milliliter­s) milk

• 1∕4 cup (59 milliliter­s) brewed Star­bucks Pump­kin Spice Fla­vored Cof­fee, cold

Di­rec­tions The Dough

1. Com­bine flour, sugar, cof­fee grounds, and salt in a food pro­ces­sor. Pulse sev­eral times to in­cor­po­rate. Sprin­kle but­ter cubes evenly over the dry mix­ture and pulse quickly 20 to 25 times. 2. Turn the mix­ture out into a large mix­ing bowl. Sift through for un­pro­cessed but­ter cubes and flat­ten any pieces larger than a wal­nut. 3. Add 6 ta­ble­spoons of the cold brewed cof­fee, and fluff the mois­ture through the flour with a spat­ula. Con­tinue adding cof­fee 1 ta­ble­spoon at a time, press­ing the dough with a spat­ula af­ter each ad­di­tion un­til it be­gins to come to­gether. Avoid heavy knead­ing. 4. When dough be­gins to hold to­gether, flip out onto your work sur­face and gently form into a mound. Di­vide the dough in half, and wrap each por­tion tightly in plas­tic. Gently press the wrapped dough por­tions into a round, flat disk. Re­frig­er­ate for at least 3 hours or overnight be­fore rolling.

The Crust

1. On a floured sur­face, roll 1 disk of dough into a 14-inch cir­cle. Roll the dough onto your rolling pie and un­furl it over a 9-inch pie pan. Tak­ing the edges of the dough, ease the dough in, nestling it into the in­ner el­bows of the pie pan. Trim the ex­cess dough to cre­ate a 1-inch over­hang. Fold the over­hang un­der, cre­at­ing an el­e­vated edge. Crimp the dough all the way around the pie edge. 2. Freeze pie shell un­til solid, about 20 min­utes. 4. Line frozen pie shell tightly with foil. Fill to the top with pie weights and place on a rimmed bak­ing sheet. Bake for 25 to 30 min­utes, un­til the foil no longer sticks to the dough. Re­move foil and pie weights and bake for an­other 10 min­utes. 5. While bak­ing, roll the sec­ond disk of dough into a 12-inch cir­cle and place on a sheet of parch­ment paper. 6. Use a par­ing knife and a card­board sten­cil to trace pump­kin shapes in the dough. For a geo­met­ric look, cut each pump­kin pie into an as­sort­ment of tri­an­gles and poly­gons. 7. Trans­fer the dough pieces to a sep­a­rate sheet of parch­ment paper, leav­ing space be­tween the pieces. Slide the parch­ment onto a bak­ing sheet and bake for 20-25 min­utes, or un­til golden. 8. While the pump­kin pieces bake, as­sem­ble the fillings.

The Fill­ing

1. Com­bine all in­gre­di­ents for the pump­kin spice pie fill­ing in a bowl, and whisk un­til well-mixed. In a sep­a­rate bowl, com­bine all the in­gre­di­ents for the flan fill­ing and whisk un­til wellmixed. 2. Pour shell, the and pump­kin smooth the spice sur­face. pie fill­ing Gently into la­dle the blind-baked in flan fill­ing, pie mak­ing sure not to dis­turb the pump­kin fill­ing. Place the filled pie on a rimmed bak­ing sheet, and bake for 40-50 min­utes un­til the flan fill­ing is just barely set. The cen­ter should re­tain a slight wob­ble. 3. Ar­range the baked pump­kin pie pieces on the sur­face of the pie, and al­low the en­tire pie to cool com­pletely be­fore slic­ing and serv­ing

Lauren Ko, Pie De­signer

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