Pumpkin Bourbon Crumble Pie

Pumpkin Bourbon Crumble Pie

Crust.

• • 2 1/2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon coarse Kosher salt

  • 1 cup cold unsalted butter, cut into chunks

  • 1/4 cup cold whole milk

  • 1 large egg, yolk and white separated

  • 1 teaspoon apple cider vinegar

Filling.

• • 1 can (15 ounces) pumpkin puree (not canned pumpkin pie filling)

  • 1 can (12 ounces) sweetened condensed milk

  • 2 large eggs

  • 2 tablespoons bourbon (optional)

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • 1/4 teaspoon cloves

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon coarse Kosher salt

Topping.

• • 4 tablespoons unsalted butter

  • 1 cup self-rising flour

  • 1/2 cup light brown sugar

  • 1/4 teaspoon coarse Kosher salt

  • 1/4 teaspoon nutmeg

Crust.

Preheat the oven to 375.

Combine the flour, sugar and salt in a bowl. Use a pastry cutter to cut the butter into the flour mixture until the butter is the size of peas. Whisk together the milk, egg yolk and vinegar; drizzle over the flour/butter mixture and then use your hands to bring the dough together until you can form it into a ball.

Divide the dough into two equal parts and shape into round disks. Wrap one portion of dough in two layers of plastic wrap and freeze for another single-crust pie. Roll out the other portion of dough on a well-floured counter, and fit into a deep-dish pie pan. Lightly prick the bottom of the crust all over with the tines of a fork (this is called docking the crust, which helps it release steam while baking and prevents it from puffing up too much). Trim the edges, and freeze the crust in the pan for 10 minutes.

Brush the chilled crust with the egg white. Lay a piece of parchment paper over the crust and fill with pie weights or dried beans.

Set the pie pan on a baking sheet. Bake at 375 for 30 minutes. Carefully remove the weights/beans and the parchment paper. Cover the edge of the crust with a pie shield if it's starting to brown, and bake the crust without the parchment paper for an additional 10 minutes to brown the bottom of the crust.

Filling.

While the crust is baking, you can mix up the filling and topping.

In a large bowl, whisk together all of the filling ingredients until smooth.

Topping.

In a saucepan, melt the butter over medium low heat. Remove from the heat and stir in the flour, brown sugar, salt and nutmeg until thoroughly combined, moist and crumbly.

After you have pre-baked the crust, remove it from the oven. Carefully pour the filling over the hot crust, then sprinkle the topping evenly over the filling. Keep a pie shield on the edge of the crust to prevent it from over-browning.

Bake at 375 for about 45 minutes, until the topping is golden and the filling is set. Cool completely before slicing.

Yields 8 servings

Recipe from Curly Girl Kitchen