Bon Appétit Magazine November 2007 pg 175

Crust: Adaptation from the B.A. Recipe: Cook's Illustrated: ½ Recipe of "Fool Proof Pie Dough"

Filling:

1 Cup Fresh Pumpkin (Bake 1 Sugar Pie Pumpkin for 40 minutes at 350 and scoop out the squash and puree until smooth.)

1 Cup packed Golden Brown Sugar

2 Lg. Eggs 1 tsp. Fresh Lemon Juice 1 tsp. ground cinnamon 1 tsp. ground ginger ½ tsp. ground ginger ½ tsp. vanilla extract ¼ tsp ground cloves ¼ tsp salt 1 8oz tub mascarpone cheese (Itallian Cream Cheese)

Method: Pre heat oven to 350 degrees F

Using electric mixer beat pumpkin and sugar until well blended. Add eggs, spices, lemon juice and vanilla; beat until blended. Add Mascarpone cheese and beat just until mixture is smooth. Transfer to prepared pie crust and bake until custard is set. Aprox. 55 min.

Fool Proof Pie Dough Cook's Illustrated

2 ½ Cups All Purpose Flour 1t. Salt 12 T COLD unsalted butter cut into ¼" pieces (or freeze then grate with box grater and refreeze) ½ cup cold shortening cut into 4 pieces ¼ C. Cold Water ¼ C. Cold Vodka (Top Shelf is a MUST)

Process 1 ½ c. flour, salt, and sugar in food processor until combined. (about 2 1second pulses) Add butter and shortening. Process until homogenous dough just starts to collect in clumps. (aprox 15 seconds.) Scrape bowl and redistribute evenly around the blade. Add remaining cup of flour and pulse until mixture is evenly distributed around the bowl and mass of dough has been broken up (4-6 quick pulses) Empty into med bowl. Sprinkle water and vodka over mixture with rubber spatula use folding motion to mix. Pressing down dough until dough is slightly tacky and sticks together well. Divide dough into two balls and flatten into 4" disks wrap in plastic; chill for at least 45 minutes or up to two days. My friend Christine discovered this dough and we decided to give it a try after several foiled attempts at traditional pie dough. The Vodka allows you to make totally hydrated dough that isn't tough from the extra liquid. It's the easiest pie dough to roll out and handle and is tender and flaky to the bite. It is like a pie miracle. Even a first timer can get this dough right and look like a genius. Happy Pie Making and Happy Thanksgiving!