Po Valley Pumpkin Pie
1 1/4 c All-purpose flour 1/4 c Sugar 1/8 ts Salt 5 tb Unsalted butter 1 lg Egg FOR THE PUMPKIN FILLING 1 Fresh pumpkin, about 2 -pounds, OR 1 can Solid-pack pumpkin (1 pound) 1/4 ...
Ingredients
- 11/4 c all-purpose flour
- 1/4cup sugar
- 1/8tsp salt
- 5tbsp unsalted butter
- 1large egg
- 1tsp grund cinnamom
- 2large eggs
- 1cup almonds, ground
Directions
- 1
1 1/4 c All-purpose flour 1/4 c Sugar 1/8 ts Salt 5 tb Unsalted butter 1 lg Egg FOR THE PUMPKIN FILLING 1 Fresh pumpkin, about 2 -pounds, OR
- 2
Rub in the butter until it is absorbed, making sure the mixture remains cool and powdery and does not become pastry
- 3
Beat the egg and stir in with a fork
- 4
Continue stirring until the dough holds together, then knead it briefly, just until smooth
- 5
Shape into a disk, wrap in plastic, and regrigerate for at least 1 hour, or until firm
- 6
For the Pumpkin Filling: Cut the pumpkin into 2-inch dice, scrape away the filaments from the inside and peel off the skin
- 7
Steam the pumpkin over simmering water for about 40 minutes, until it is tender
- 8
Puree the pumpkin in a blender or a food processor fitted with a metal blade