Page 70 - United States of Pie

2 large eggs
½ cup heavy cream
½ cup whole milk

½ teaspoon vanilla extract

Preheat the oven to 400°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease the dough into the plate. Trim the edges
of the dough to leave a 1-inch overhang. Fold the edges under, and
then decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.

In a medium-size bowl, combine the pumpkin, sugars, salt, ginger,
cinnamon, and flour, and stir to mix.
In a small bowl, combine the eggs, cream, milk, and vanilla, and
beat lightly to mix. Pour the egg mixture into the pumpkin mixture,
stirring to blend.
Remove the pie shell from the refrigerator, and pour the filling into

the shell.

Bake the pie for 50 to 55 minutes, or until the filling is almost set.
The center should still look slightly undercooked—the residual heat

of the pie will continue to cook the filling after you’ve removed it from
the oven. (If the crust browns too quickly during baking, tent the pie
with a piece of aluminum foil for the duration of the cooking time.)
Remove the pie from the oven, and let it cool to room temperature
before enjoying.

Note: