How to bake a pumpkin pie Edwardian

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Edwardian pumpkin pie - this shortbread dough and gently fragrant stuffing.

Edwardian recipe for pumpkin pie

Filling:

400g of purified pumpkin
5 large egg yolks
120 g of sugar
3 tbsp brandy (rum, brandy)
120 ml of cream (33% -35%)
zest of one lemon
½ h. l. Cinnamon (ground)
¼ h. l. ginger (ground)
Powdered sugar for sprinkling the finished cake

For the dough:

200 g flour
110 g butter
1 egg yolk
2-3 tbsp. l. cold water
a pinch of salt

Cooking method:

1. Sift flour and salt into a deep bowl.

2. Pumpkin Boil in boiling water until tender, about 15-20 minutes.

3. Cold butter, cut into small pieces in a bowl with the flour.

4. To rub his hands into crumbs flour and butter or chop with a knife.

5. The oil-flour mixture, add egg yolk, 2-3 tbsp. l. of ice water and knead the dough, roll it into a ball, wrapped in plastic wrap and put into the refrigerator for 30 minutes.

6. Water is drained from the pumpkin, gourd pieces dry a little.

7. Weight grind the pumpkin puree to blender.

8. In warm pumpkin puree add the sugar and stir until it dissolves.

9. Chilled dough from the refrigerator, roll the dough in a circle shape along the diameter - 26 cm. Form (preferably split, lay parchment baking shift rolled out circle of dough into shape, making low bumpers, cover the form with cling film and put into the fridge for 20 minutes.

10. The mold with the dough from the refrigerator, put on the bottom of the mold for baking parchment circle, pour it dry beans, supply form the dough into an oven heated to 200 degrees. Bake the base pan 15 minutes, then remove the paper and beans and return the form with the dough in the oven for another 5-7 minutes.

11. Pumpkin puree and sugar to cool to room temperature, then add the ginger, cinnamon, brandy (rum, brandy), lemon peel and mix until uniform.

12. Beat the egg yolks with the chilled cream until fluffy, add pumpkin puree, stuffing mix gently.

13. Pour the filling into the shape of a basis for the cake, again put the form into the oven and bake the cake at 180 degrees for ~ 45-50 minutes, until the filling thickens.

14. Ready Edwardian pumpkin pie removed from the oven, cool without removing from the mold. Then shift the cake on the dish before serving sprinkle cake with powdered sugar.

Cut the pie into portions and serve with tea.

Bon Appetit!

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