Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups heavy cream
- 1/2 cup panocha (unrefined cane sugar)
- 3 large eggs
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch pie dish
- rolling pin
- parchment paper
- pie weights or dried beans
- electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
4. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer the dough to the pie dish and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
5. Remove the pie weights and parchment paper and bake for an additional 10 minutes, or until the crust is golden brown. Let cool.
6. In a medium saucepan, heat the heavy cream and panocha over medium heat, stirring constantly until the panocha is dissolved. Remove from heat and let cool for 5 minutes.
7. In a separate mixing bowl, whisk together the eggs and vanilla extract. Gradually add the cooled cream mixture, whisking constantly.
8. Pour the filling into the cooled pie crust and bake for 35-40 minutes, or until the filling is set and the edges are golden brown.
9. Let the pie cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 150mg
Sodium: 130mg
Total Carbohydrate: 37g
Dietary Fiber: 1g
Total Sugars: 20g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter.
- White sugar can be used instead of panocha.
Variations:
- Add chopped pecans or walnuts to the filling for extra texture.
- Top the pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure the butter is chilled before mixing it into the flour mixture.
- Use a food processor to make the dough if you don't have a pastry cutter.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F and bake the pie for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative pie dish or cake stand.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Top the pie with whipped cream or vanilla ice cream.
- Sprinkle chopped nuts or cinnamon on top of the whipped cream.
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the crust is too dry, add more ice water, 1 tablespoon at a time.
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to refrigerate the pie if it will not be served immediately.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Panocha is a traditional unrefined cane sugar used in Mexican and Filipino cuisine.
Flavor profiles:
- The pie has a sweet and spicy flavor profile with notes of cinnamon, ginger, and nutmeg.
Serving suggestions:
- Serve the pie warm or at room temperature with a dollop of whipped cream or vanilla ice cream.
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Taste: Sweet, Nutty, Creamy, Caramelized, Spiced