---------- Recipe via Meal-Master (tm) v8.02

Title: Po Valley Pumpkin Pie
Categories: Italian, Desserts, Pies
Yield: 10 servings

1 1/4 c All-purpose flour
1/4 c Sugar
1/8 ts Salt
5 tb Unsalted butter
1 lg Egg
Pumpkin Filling:
1 Fresh pumpkin (2 lb) -OR-
1 lb Can solid-pack pumpkin
1/4 ts Salt
2/3 c Sugar
1 ts Ground cinnamon
2 lg Eggs
1 c Almonds; ground
1/2 c Yellow corn meal
1/2 c Candied orange peel
4 tb Unsalted butter; melted

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.

Pumpkin Filling:

Cut the pumpkin into 2" 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 approximately 2 cups of the pumpkin puree into a large
mixing bowl. Whisk in the salt, sugar, cinnamon, and eggs, one at a
time. Combine the ground almonds and corn meal 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:

Roll the dough out on a floured surface into a large disk, about 14"
in diameter. Fold the disk of dough in half and fit it into a
buttered 9x2" 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" lower than the top of the pan. Fold
the excess dough at the rim inward so that it makes a border about
1/2" 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.

Per serving: 358 Cal, 7 g Protein, 20 g Fat, 16 g Sat Fat,
41 g Carbs, 112 mg Cholesterol, 105 mg Sodium

Recipe by The Washington Post, Oct 31, 1990

Posted by: Fred Peters

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