1 1/4 c All-purpose flour
1/4 c Sugar
1/8 ts Salt
5 tb Unsalted butter
1 lg Egg
FOR THE PUMPKIN FILLING
1 Fresh pumpkin, about 2
-pounds, OR 1 can
Solid-pack pumpkin (1 pound)
1/4 ts Salt
2/3 c Sugar
1 ts Grund cinnamom
2 lg Eggs
1 c Almonds, ground
1/2 c Yellow cornmeal
1/2 c Candied orange peel
4 tb Unsalted butter, melted
FOR THE PASTA FROLLA:
For the Pasta Frolla: Combine the dry ingredients and mix well. Rub in the
butter until it is absorbed, making sure the mixture remains cool and
powdery and does not become pastry. Beat the egg and stir in with a fork.
Continue stirring until the dough holds together, then knead it briefly,
just until smooth. Shape into a disk, wrap in plastic, and regrigerate for
at least 1 hour, or until firm.
For the Pumpkin Filling: Cut the pumpkin into 2-inch dice, scrape away the
filaments from the inside and peel off the skin. Steam the pumpkin over
simmering water for about 40 minutes, until it is tender. Puree the pumpkin
in a blender or a food processor fitted with a metal blade; cool. If the
pumpkin puree is excessively watery, cook it, stirring constantly, over
medium heat, preferably in a nonstick pan, to dry it out before proceeding.
Measure 2 cups of the pumpkin puree (a little more or less won’t matter)
into a large mixing bowl. Whisk in the salt, sugar, cinnamon, and eggs,
one at a time. Combine the ground almonds and cornmeal and stir into the
pumpkin mixture. Place the candied orange peel in a strainer, rinse under
cold, running water, and chop it finely with a sharp knife. (Oil the blade
of the knife to prevent it from sticking to the peel.) Stir the chopped
peel into the filling, then fold in the melted butter.
To Assemble the Pie: Roll the dough out on a floured surface into a large
disk, about 14 inches in diameter. Fold the disk of dough in half and fit
it into a buttered 9-by-2-inch deep layer cake pan. Press the dough against
the bottom and sides of the pan and trim the edges so they are even with
the top of the pan. Pour in the filling and spread it evenly. The filling
will be about 1/2-inch lower than the top of the pan. Fold the excess dough
at the rim inward so that it makes a border about 1/2-inch wide at the
edge.
Bake the pie in the lower third of a preheated 350 F oven for about 45
minutes, until the filling is set and the dough is a light golden color.
Cool the pie in the pan on a rack. When the pie is completely cooled, place
a flat plate or pan on top and invert. Lift off the baking pan and replace
it with a platter. Invert again and remove the top plate or pan. Keep the
pie loosely covered at room temperature before serving.
Makes 10 servings.
Nutrition Information per Serving: 358 Calories, 7 g Protein, 20 g Fat, 16
g Saturated Fat, 41 g Carbohydrate, 112 mg cholesterol, 105 mg Sodium
[THE WASHINGTON POST; Ocober 31, 1990]
Yields
12 Servings