Home of Economy-Herald Pie Bake-off recipes: Brityn Proulx's 'Pumpkin Spice Latte Pie'
Nov. 26—Brityn Proulx this year proved that age and perceived inexperience are not a hindrance when it comes to creating memorable, and tasty, treats.
Proulx, a teenager from East Grand Forks, was by far the youngest competitor in this year's Home of Economy-Grand Forks Herald Pie Bake-off, but she earned two wins before being eliminated in the semifinals of the 16-person tournament.
Below is her recipe for "Pumpkin Space Latte Pie," which was her semifinal entry. It wasn't just a run-of-the-mill pumpkin pie, though. It featured a decorative top and a unique, spiced crust, served with espresso whipped cream.
Baker: Brityn Proulx
Town: East Grand Forks
Business sponsor: Valley Senior Living
Bourbon-spiced Pie Dough
3- 1/2 cups unbleached all-purpose flour, divided, plus extra for rolling dough
3/4 cup unsalted butter
3/4 cup lard
1/4 cup water
1/4 cup bourbon
2 Tbsp brown sugar
1 Tbsp white vinegar
2 tsp salt
1 egg, plus 1 egg beaten for egg wash
Add 2- 1/2 cups of the flour to a large mixing bowl. Slice the butter into small chunks and add to the flour. Add the lard to the flour. Mix by hand to combine into the flour to form corneal- and pea-sized pieces.
In a small bowl, combine the water, bourbon, brown sugar, vinegar, salt and egg. Beat well.
Chill both the flour and water mixtures in the refrigerator for 15 to 20 minutes. Gently toss the flour mixture and make a well in the center. Pour the water mixture into the well and combine by hand to resemble cookie dough. Sprinkle the final cup of flour over the mixture and combine to form sticky dough. Cover dough with plastic wrap and chill in the refrigerator, again for 15 to 20 minutes.
While the dough is chilling, prepare the Espresso Whipping Cream (recipe at the bottom).
Preheat oven to 400°F and position oven rack near the middle of the oven.
Divide chilled dough in half and knead gently. On a lightly floured surface, roll dough half to approximately 1/8 " thickness (the half will make a 10.5"-11" circle). Move the dough round to your pie plate and press into the plate. Cut away and reserve any excess dough. With the remaining dough, again roll to 1/8 " thickness and cut out decorative pie decorations.
Using approximately half of the egg wash, gently brush the entire surface of the pie dough. Using a fork, dock the pie along the bottom and sides. Cover the pie with parchment paper filled with pie weights or uncooked beans. Bake for 10 to 12 minutes, and rotate the pie shell within the oven. Reduce the heat to 370°F and bake for an additional 8 to 10 minutes, or until the pie dough appears the color of light brown sugar. Remove to a wire rack; do not cool. Leave the oven set at 370°F.
Pumpkin Spice Latte Filling
1 package (8 oz) cream cheese
1/2 cup sugar
1 can (15 oz) Libby 100% pure pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1 tsp salt
3 eggs
1 cup espresso whipped cream (recipe below)
Cream together the cream cheese and sugar until thoroughly mixed. Add the pumpkin, spices and salt. Beat the eggs and add to the pumpkin mixture. Fold in the espresso whipped cream until thoroughly combined.
Pour the filling mixture into the pre-baked pie shell. Place on a baking sheet, along with the additional pie crust decorations, and bake in the 370°F preheated oven for 20 to 22 minutes.
Remove the pie crust decorations when baked to a light brown color (about 12 to 14 minutes). Continue baking the pie, decreasing the oven temperature to 350° for an additional 15 to 17 minutes.
Turn off the oven, with the door closed. Leave the pie in the oven for two hours. Remove the cooled pie, and allow to rest overnight.
Using the pie crust decorations and the remaining whipped cream, top the pie.
The pie is best served chilled.
Espresso Whipped Cream
1/4 cup espresso, prepared and chilled
2 cups heavy whipping cream
3 Tbsp powdered sugar
Freeze mixer beater blades and metal mixing bowl for 30 minutes before starting the whipped cream.
In the chilled bowl, add heavy cream and powdered sugar. Beat on low and gradually increase speed to high. Beat for 5 to 10 minutes on high and drizzle in prepared espresso. Continue beating on high until the whipped cream holds its shape and forms mildly stiff peaks when the beater is removed.
