2019-10-01 Allrecipes

ALLRECIPES.COM 56 OCT/NOV 2019

PUMPKIN CHIFFON

SLAB PIE

HANDS-ON 45 MIN TOTAL 4 HR, 45 MIN

SERVES 12 SUBMITTED BY CATHY BARROW

NEW RECIPE GO ONLINE TO RATE & REVIEW

For Crust

8 oz. amaretti cookies,

crushed (about 2 cups)

1/2 cup unsalted butter, melted

1/4 tsp. kosher salt

For Filling

1 Tbsp. (one 0.25-oz. packet)

powdered unflavored gelatin

1/4 cup cool water

1 (15-oz.) can pumpkin purée

1/2 cup packed light brown sugar

5 pasteurized whole eggs,

separated (see “About Those

Eggs,” following page)

1 tsp. cinnamon

1/2 tsp. vanilla extract

1/4 tsp. kosher salt

1/4 tsp. allspice

1/8 tsp. ground cloves

1/4 tsp. cream of tartar

For Topping

1 1/2 cups whipping cream

3 Tbsp. powdered sugar

Cinnamon, for dusting

Make Crust

1. Set a baking stone, baking steel, or
   inverted baking sheet on center rack of
   oven; preheat to 350°F.


2. Stir together crushed amaretti, butter,
   and salt in a bowl with a firm spatula,
   pressing mixture against bowl until well
   combined. Dump into a 9x13-inch quarter-
   sheet pan or a 9x13-inch baking pan. Pat
   and press mixture along sides and bottom
   of pan. Use a metal measuring cup to
   compact mixture for a smooth, firm crust.
   Bake on top of hot stone until lightly
   browned, 15 to 20 minutes.
   Meanwhile, Make Filling


3. Sprinkle gelatin over cool water in a
   small bowl and let stand. Fill a large bowl
   with ice water to make an ice bath.


4. Bring a medium saucepan half-filled with
   water to a simmer over medium-high heat.

BUMBLEBERRY GALETTE

HANDS-ON 20 MIN TOTAL 2 HR, 25 MIN

SERVES 8 SUBMITTED BY CATHY BARROW

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1 batch All-Butter Pie Dough
(recipe at right), chilled
1/2 cup white sugar
3 Tbsp. cornstarch
3 cups mixed fresh (or thawed
frozen) berries [We used 1 cup
each cranberries, blueberries,
and raspberries.]
1 Tbsp. lemon juice
1 Tbsp. elderflower liqueur,
crème de violette, or
Grand Marnier (optional)
1/2 cup fresh bread crumbs
2 Tbsp. cold unsalted butter, cubed
Egg wash (1 egg beaten
with 1 Tbsp. cool water and
1/4 tsp. kosher salt)
Sparkling sugar

1. Roll dough out to an 11-inch round on a
   lightly floured work surface. Transfer to a
   baking sheet lined with foil and parchment
   paper. (See “Foil Hack,” below.) Chill,
   covered, while making filling.


2. Whisk together white sugar and
   cornstarch in a large bowl. Gently fold
   in berries, sprinkle with lemon juice, and
   stir until thoroughly coated. Sprinkle with
   liqueur (if using).
   3. Scatter bread crumbs across center
   of dough, leaving a 2-inch border. Spoon
   berry filling onto center of dough. Scatter
   with butter cubes. Working your way
   quickly around galette, fold outer 2 to
   3 inches of dough up and slightly over
   filling, pleating as needed to hold in filling.
   Brush edges with egg wash and sprinkle
   generously with sparkling sugar. Chill
   galette 30 to 45 minutes.
   4. Set a baking stone, baking steel, or
   inverted baking sheet on the center rack of
   oven and preheat to 400°F. Slide baking
   sheet with galette onto hot stone; bake
   until filling is bubbling and crust is a deep
   golden brown, 35 to 40 minutes. Cool
   1 hour or more before serving.
   armagazine.com/bumbleberry-galette
   PER SERVING: 324 CAL; 15G FAT (9G SAT); 4G PRO;
   43G CARB (3G FIBER, 20G SUGARS); 70MG SODIUM

ALL-BUTTER PIE DOUGH

HANDS-ON 10 MIN TOTAL 4 HR, 10 MIN

MAKES 1 CRUST SUBMITTED BY CATHY BARROW

NEW RECIPE GO ONLINE TO RATE & REVIEW

1 1/3 cups flour

1/2 cup (1 stick) unsalted butter,

cubed and frozen 20 minutes

Pinch kosher salt

4 to 6 Tbsp. ice water

1. Pulse flour, butter, and salt in a food
   processor until you have flour-covered
   pea-size pieces, about 15 quick pulses.
   Add water and process until all flour is
   dampened and dough clumps and almost
   comes together.


2. Crisscross 2 long pieces of plastic
   wrap to form an X and lightly flour wrap.
   Dump dough onto center and wrap,
   pressing dough into a 4-inch disk. Smooth
   wrapped surface with a rolling pin; flip and
   repeat. Chill at least 4 hours or preferably
   overnight, or slip into a zip-top plastic
   freezer bag and freeze up to 3 months.
   Thaw overnight in fridge.
   armagazine.com/cathys-all-butter-
   pie-dough
   PER SERVING: 177 CAL; 12G FAT (7G SAT); 2G PRO;
   16G CARB (1G FIBER, 0G SUGARS); 11MG SODIUM

foil hack

When you want to slide something off a

rimless baking sheet after baking but don’t

want it to bubble over in the oven while it

bakes, line the baking sheet with foil and

fold up all four edges to contain any leaks

during baking. When it’s time to slide,

just flatten one edge of the foil, and voilà!