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Bourbon Pumpkin Pie with Black Sesame Crust
Bourbon Pumpkin Pie with Black Sesame Crust
- Recipe Submitted by maryjosh on 11/04/2016
Ingredients List
- For the Black Sesame Crust:
- 1/2 cup cold water
- 2 tablespoons apple cider vinegar
- 1/2 cup ice
- 1 1/4 cup all-purpose flour
- 2 tablespoons ground black sesame seeds
- 1 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1 egg (both egg white & yolk)
- 2 tablespoons turbinado sugar
- For the Bourbon Pumpkin Pie:
- 6 tablespoons unsalted butter
- 1 cup light brown sugar
- 2 tablespoons water
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon salt
- 1 2/3 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons bourbon
- 2 teaspoons fresh lemon juice
- 2 teaspoons Saigon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of allspice
- 1 cup evaporated milk
Directions
For the Black Sesame Crust:
In a medium bowl, combine the water, vinegar, and ice. Set aside.
In a big bowl, mix the flour, sesame seeds, granulated sugar, & salt until they are evenly distributed.
Quickly cut the butter into 1/2 inch pieces & add them to the flour mixture. Coat the butter with flour by stirring it around.
Using a pastry blender, cut the butter into the flour mixture. Continue to do this until you are left with pea sized pieces. You want your crust to be flaky so take care not to over blend.
Sprinkle 2 tablespoons of the water-vinegar mixture over the dough.
Use a spatula to mix the dough together. Continue to add the water-vinegar mixture 1 tablespoon at a time until the dough comes together. The final product should feel dry to the touch, but should easily come together.
Shape the dough into a flat disc, wrap it in plastic wrap & refrigerate it for at least 1 hour; however, overnight is ideal.
Remove the dough from the fridge. To minimize cracking, allow the dough to it "warm up" at room temperature for 10-15 minutes.
While the dough is "warming", butter a 9 inch pie pan.
Roll the dough out until it is about 1/8 inch thick and forms a 11-12 inch round.
Place the dough into a well buttered pie place.
Fold the dough overhang under & crimp the edges. If you have too much overhang, you can always trim it a bit.
Cover the pie shell in plastic & place it in the refrigerator for 30 minutes.
Position oven racks so they are in the center & on the bottom. Place a rimmed baking sheet on the lowest rack & preheat the oven to 425° F.
Remove the pie shell from the refrigerator & line it with aluminum foil. Place pie weights, or enough beans to cover the entire bottom, on top of the aluminum foil.
Place the pie pan on top of the pre-heated baking sheet and bake for 20 minutes, or until the crimped edges are set but not browned.
Remove the pan & baking sheet from the oven, lift out the foil & pie weights/beans. Allow the crust to cool for a couple of minutes.
In the meantime, whisk together the egg white (reserve the yolk) & 1 teaspoon of water.
Use a pastry brush to apply a thin layer of the egg white mixture to the sides & bottom of the crust. This will help keep the crust from getting soggy.
Place the pie pan back onto the baking sheet & return both to the oven's middle rack. Bake for an additional 3 minutes.
Remove from the oven & allow the crust to cool completely before adding the filling.
For the Bourbon Pumpkin Pie:
Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color.
Once the butter becomes nutty, immediately whisk in the brown sugar. Carefully whisk in the water.
Bring the mixture to a boil & continue to simmer until a candy thermometer reads 225° F.
Remove the carmelized mixture from the heat & slowly add the cream. Whisk until the mixture is smooth.
Set aside & allow the mixture to cool for 10 minutes, then stir in the vanilla extract.
Pre-heat the oven to 350° F.
Place the pumpkin puree, bourbon, lemon juice, cinnamon, ginger, nutmeg, cloves, & allspice into the bowl of a food processor and blend until smooth.
With the food processor running on low, stream in brown butter and cream mixture.
Whisk together the eggs, egg yolks, & salt & stream into the pumpkin mixture. Lastly, stream in the evaporated milk.
Pour the filling into the pre-baked pie crust.
Whisk together the egg yolk & 1 tablespoon of water. Using a pastry brush, apply a thin layer onto top of the crust. Sprinkle turbinado over the top.
Place the pie pan on top of the rimmed baking sheet & bake on the middle rack for 45-55 minutes. To insure even cooking, 30-35 minutes into baking rotate the pan 180 degrees.
If you notice the crust is being too brown, wrap strips of aluminum foil around it & continue baking the pie until done.
The pie will be done when the edges are set & the center is no longer liquid. The center should still be a bit wobbly (note: the pie will continue to cook once you remove it from the oven).
Allow the pie to cool completely on a wire rack for 2-3 hours.
In a medium bowl, combine the water, vinegar, and ice. Set aside.
In a big bowl, mix the flour, sesame seeds, granulated sugar, & salt until they are evenly distributed.
Quickly cut the butter into 1/2 inch pieces & add them to the flour mixture. Coat the butter with flour by stirring it around.
Using a pastry blender, cut the butter into the flour mixture. Continue to do this until you are left with pea sized pieces. You want your crust to be flaky so take care not to over blend.
Sprinkle 2 tablespoons of the water-vinegar mixture over the dough.
Use a spatula to mix the dough together. Continue to add the water-vinegar mixture 1 tablespoon at a time until the dough comes together. The final product should feel dry to the touch, but should easily come together.
Shape the dough into a flat disc, wrap it in plastic wrap & refrigerate it for at least 1 hour; however, overnight is ideal.
Remove the dough from the fridge. To minimize cracking, allow the dough to it "warm up" at room temperature for 10-15 minutes.
While the dough is "warming", butter a 9 inch pie pan.
Roll the dough out until it is about 1/8 inch thick and forms a 11-12 inch round.
Place the dough into a well buttered pie place.
Fold the dough overhang under & crimp the edges. If you have too much overhang, you can always trim it a bit.
Cover the pie shell in plastic & place it in the refrigerator for 30 minutes.
Position oven racks so they are in the center & on the bottom. Place a rimmed baking sheet on the lowest rack & preheat the oven to 425° F.
Remove the pie shell from the refrigerator & line it with aluminum foil. Place pie weights, or enough beans to cover the entire bottom, on top of the aluminum foil.
Place the pie pan on top of the pre-heated baking sheet and bake for 20 minutes, or until the crimped edges are set but not browned.
Remove the pan & baking sheet from the oven, lift out the foil & pie weights/beans. Allow the crust to cool for a couple of minutes.
In the meantime, whisk together the egg white (reserve the yolk) & 1 teaspoon of water.
Use a pastry brush to apply a thin layer of the egg white mixture to the sides & bottom of the crust. This will help keep the crust from getting soggy.
Place the pie pan back onto the baking sheet & return both to the oven's middle rack. Bake for an additional 3 minutes.
Remove from the oven & allow the crust to cool completely before adding the filling.
For the Bourbon Pumpkin Pie:
Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color.
Once the butter becomes nutty, immediately whisk in the brown sugar. Carefully whisk in the water.
Bring the mixture to a boil & continue to simmer until a candy thermometer reads 225° F.
Remove the carmelized mixture from the heat & slowly add the cream. Whisk until the mixture is smooth.
Set aside & allow the mixture to cool for 10 minutes, then stir in the vanilla extract.
Pre-heat the oven to 350° F.
Place the pumpkin puree, bourbon, lemon juice, cinnamon, ginger, nutmeg, cloves, & allspice into the bowl of a food processor and blend until smooth.
With the food processor running on low, stream in brown butter and cream mixture.
Whisk together the eggs, egg yolks, & salt & stream into the pumpkin mixture. Lastly, stream in the evaporated milk.
Pour the filling into the pre-baked pie crust.
Whisk together the egg yolk & 1 tablespoon of water. Using a pastry brush, apply a thin layer onto top of the crust. Sprinkle turbinado over the top.
Place the pie pan on top of the rimmed baking sheet & bake on the middle rack for 45-55 minutes. To insure even cooking, 30-35 minutes into baking rotate the pan 180 degrees.
If you notice the crust is being too brown, wrap strips of aluminum foil around it & continue baking the pie until done.
The pie will be done when the edges are set & the center is no longer liquid. The center should still be a bit wobbly (note: the pie will continue to cook once you remove it from the oven).
Allow the pie to cool completely on a wire rack for 2-3 hours.
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