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window.ATGalleries[52515] = {“id”:52515,”type”:”Baking Lesson”,”images”:[{“image_id”:”9062c345a24cb8cdb9942868b74d4e1d89f42b55″,”caption”:”\u003cb\u003ePrep the pie crust:\u003c/b\u003e Arrange a rack in the lower-middle position and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9-inch pie pan. Crimp the edges. Chill for 30 minutes while the oven heats.”,”image”:{“id”:”9062c345a24cb8cdb9942868b74d4e1d89f42b55″,”width”:2000,”height”:2000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-07-01T15:19:36.805-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51d1d648fb04d671fd004f78″}},{“image_id”:”694798ba055a27d7f6853e7494585f6e1c751b60″,”caption”:”\u003cb\u003eBlind bake the crust:\u003c/b\u003e Line the pie crust with parchment or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, 12 to 15 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and keep near the stove.”,”image”:{“id”:”694798ba055a27d7f6853e7494585f6e1c751b60″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-22T14:09:30.071-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”528fabe9dbfa3f255c0078d9″}},{“image_id”:”b7d884e8d9b8984c6e6c59927f249a658e069437″,”caption”:”\u003cb\u003ePrepare the purée:\u003c/b\u003e Combine the pumpkin purée, granulated sugar, brown sugar, salt, and spices in the bowl of a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy.”,”image”:{“id”:”b7d884e8d9b8984c6e6c59927f249a658e069437″,”width”:3000,”height”:2029,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T10:35:03.992-04:00″,”updated_at”:”2016-10-27T10:35:03.992-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ClassicPumpkinPie_23466_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”30b5855c56cfba7a110b994b33e1dbdd6d98f42d”,”caption”:”\u003cb\u003eCook the purée mixture:\u003c/b\u003e Transfer the puree to a saucepan and set over medium-high heat. Stir frequently until you see wisps of steam rising from the puree, then stir continuously until the mixture is very steamy and \”plops\” when you pause for a second. The mixture will also start to smell like spices and cooked pumpkin. Cook for no more than 5 minutes.”,”image”:{“id”:”30b5855c56cfba7a110b994b33e1dbdd6d98f42d”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T10:35:04.060-04:00″,”updated_at”:”2016-10-27T10:35:04.060-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ClassicPumpkinPie_23488_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5ff0d7f570e1dbc081bd8b61232272087a7df98f”,”caption”:”\u003cb\u003eWhisk in the milk and eggs:\u003c/b\u003e Remove the pan from the heat. Whisk in the milk and cream. To warm the eggs and ensure that they don’t cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture. Whisk in the vanilla.”,”image”:{“id”:”5ff0d7f570e1dbc081bd8b61232272087a7df98f”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T10:35:04.153-04:00″,”updated_at”:”2016-10-27T10:35:04.153-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ClassicPumpkinPie_23501_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1ac3a020e6083f4206ceeb200ecef608ac0219da”,”caption”:”\u003cb\u003eFill the pie crust:\u003c/b\u003e Place the partially-baked pie crust on a parchment-lined baking sheet and set it near the stove. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there’s too much filling for the crust, stop when you come close to the edge of the crust.”,”image”:{“id”:”1ac3a020e6083f4206ceeb200ecef608ac0219da”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T10:35:04.302-04:00″,”updated_at”:”2016-10-27T10:35:04.302-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ClassicPumpkinPie_23522_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6ea2e4768b65cef40e559c456263f5078241eddb”,”caption”:”\u003cb\u003eBake the pie:\u003c/b\u003e Carefully transfer the baking sheet with the pie to the oven and \u003cb\u003eimmediately turn down the heat to 375°F\u003c/b\u003e. Bake for 50 to 60 minutes — until the pie is puffed in the middle, but still jiggles when you gently shake the pan. You’ll also see small cracks form in the outer part of the pie and some bubbling around the edge. Check the pie every 15 minutes or so and cover the crust with a ring of foil when it becomes deep brown.”,”image”:{“id”:”6ea2e4768b65cef40e559c456263f5078241eddb”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T10:35:04.308-04:00″,”updated_at”:”2016-10-27T10:35:04.308-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_ClassicPumpkinPie_23525_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”2522aae976c02ebd53e13d81296ea582007a458b”,”caption”:”\u003cb\u003eCool the pie:\u003c/b\u003e Let the pie cool before serving — it will continue to set as it cools.”,”image”:{“id”:”2522aae976c02ebd53e13d81296ea582007a458b”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-26T11:02:46.435-04:00″,”updated_at”:”2016-10-26T11:02:46.435-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”ClassicPumpkinPie_23634_clean.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Everyone’s got a pumpkin pie recipe they love. This one is ours. We’ve tried this classic each and every way and have found that while there’s some room for improvement along the way, keeping things classic is what makes this recipe a keeper. Any changes — like roasting the pumpkin purée — are only in the interest of making a richer, more flavorful pie.
Here’s what you need to know to make a truly delicious pumpkin pie from scratch.
<p><a href=’http://www.thekitchn.com/how-to-make-classic-pumpkin-pie-for-thanksgiving-197418′><strong>READ MORE »</strong></a></p>
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