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Directions
For crust:
- Preheat oven
to 350°F.
- Blend first
3 ingredients in processor until mixture resembles coarse meal. Add
cream and process until moist clumps form.
- Gather dough
into ball, flatten into disk. Wrap in plastic; chill 15 minutes. Roll
out dough on floured surface to 14-inch round.
- Transfer
dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang
under. Make cut in crust edge at 1/2 inch intervals. Bend alternate
edge pieces inward. Freeze 15 minutes. Line crust with foil, pressing
firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake
crust until pale brown, about 10 minutes more. Reduce oven temperature
to 325°F.
- Spread preserves
over crust; pour in filling. Bake until filling puffs at edges and center
is almost set, about 55 minutes. Cool on rack. Cover; chill until cold.
(Can be made 1 day ahead.)
For
filling:
- Using whisk,
mix first 6 ingredients in bowl until no lumps remain.
- Blend in pumpkin,
whipping cream, sour cream and eggs.
- Spread preserves
over crust; pour in filling.
- Bake until
filling puffs at edges and center is almost set, about 55 minutes. Cool
on rack. Cover; chill until cold. (Can be made 1 day ahead.) Serves
8.
[Bon Appétit
November 1993]
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