1 and 1/4 cups (250 grams) divided granulated sugar Homemade Pumpkin Pie Dough (The complete recipe yields two crusts: one for the base and one for the foliage embellishment.) Egg detergent: 1 tablespoon of milk beaten with 1 large egg and 1 15-ounce can (425g) pureed pumpkin * three sizable eggs 250g (1 and 1/4 pints) compressed dark or light brown sugar 1 teaspoon (8 grams) chaff starch Half teaspoon of salt 1.5 teaspoons cinnamon, powdered A quarter teaspoon each of freshly grated or powdered nutmeg and 1/2 teaspoon ground ginger and cloves and 1/8 teaspoon fresh ground black pepper One cup (240 milliliters) intense cream Milk, 1/4 cup (60ml) Dish Mode Prevent the screen from becoming obscured.
Prior to garnishing, prepare the sugared cranberries: Begin preparing the sugared cranberries that will be used to decorate the pie the evening before, as they will require several hours to rest. Cranberries are placed in a large heat-resistant basin. Aside; set aside. Whisk together the water and 3/4 cup (150g) of sugar in a medium saucepan over medium heat until the sugar has dissolved.
After 5 minutes, remove the pan from the heat and allow it to chill. Stir while pouring the sugar nectar over the cranberries. While covered, reserve the basin for 15 minutes. Utilize parchment paper or a silicone baking mat to line a baking tray. After removing the cranberries from the sugar syrup with a slotted spatula, arrange them on the baking sheet that has been prepared. Delay, in an uncovered position, for an hour.
Place the remaining 100 grams (1/2 cup) of sugar in a large basin. Coat the cranberries thoroughly with the sugar before tossing them. Place on a baking sheet lined with silicone baking mats or parchment paper and allow to dry uncovered at room temperature or in the refrigerator for at least one hour. Properly cover and refrigerate the item for a maximum of three days. Refer to the instructions for making sugared cranberries for additional applications.
Prepare the pie crust through step 5 in accordance with the video tutorial and instructions in my pie crust recipe. You may also use a homemade or store-bought pie crust. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Out the chilled pie crust onto a roll: One disc of pie pastry must be removed from the refrigerator.
After lightly dusting a work surface with flour, roll the dough into a circle measuring 12 inches in diameter. Ensure that the dough is rotated by a quarter-turn between each few coils. Pinch the dough into a 9 by 2 inch deep dish pie dish (I use this one, which is 1.75 inches deep). Assemble the filling into the pie dish by firmly pressing it in with your fingertips. By folding any excess dough back into the dish, a thick rim can be formed around the perimeter.