1 cup (200g) compressed dark or light brown sugar 1 teaspoon (8 grams) of cornmeal Half teaspoon of salt 1.5 teaspoons cinnamon, powdered 1/4 teaspoon ground nutmeg* 1/8 teaspoon ground cloves* 1/8 teaspoon freshly ground black pepper* 1/2 teaspoon ground ginger 1/3 cup (80 milliliter) whole milk * 2/3 cup (160 ml) heavy cream * Praline As a topping 1 cup (130g) Pecans, chopped coarsely 1/2 cup (100g) dark brown or light brown compressed sugar 2 tablespoons (43 grams) honey * Sea salt and whipped cream as a garnish Dish Mode Prevent the screen from becoming obscured.
Roll out the chilled pie dough: Place one of the disks of chilled dough on a floured work surface. Repurpose the second pie pastry for an alternative recipe. After each few rolls, rotate the dough by a quarter-turn until a circle with a diameter of 12 inches is formed. The pastry should be placed with care into a 9-inch pie dish. Using your fingers, tuck it in until it is entirely smooth.
n order to achieve a visually appealing thick edge, I refrain from trimming any surplus dough that may be surrounding the edges. Conversely, fold the surplus dough over the periphery once more and shape it with your palms to form a substantial rim encircling the pie. Utilize your fingertips to flute the edges or a fork to crimp the edges.
This is demonstrated in the aforementioned video tutorial as well as in my comprehensive tutorial on how to crimp and flute pie crust. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Preheat the pastry to: Proceed to line the pie crust with parchment. It is advantageous to crunch the parchment paper in order to mold it into the crust with greater ease. Utilize pie weights or dried legumes to fill.
A minimum of two standard sets of pie weights are required for this to fit.) Ensure that the beans/weights are distributed uniformly throughout the pie dish. Bake the crust until par-baked, 10 minutes. Eliminate the pie weights and parchment paper with care. Lightly brush the edges with egg wash. Make steam vents in the crust by pricking it all over with a fork.
Re-bake the crust for an additional 7–8 minutes, without the weights, or until the bottom is just beginning to color. If further assistance is required with this par-baking phase, please refer to the following page on how to par-bake pie crust.