Hey legs,
I found a pretty good recipe, it is a thicker icing so easier to work with. I also went and got Martha's own recipe for pumpkin pie. Its rather long but here it is anyway. Good luck.
drea
White icing
4 cups of powdered sugar
1/2 cup vegetable shortening or unsalted butter
1 tablespoon corn syrup
6 to 8 tablespoons milk
Beat sugar, shortening, corn syrup, and milk in bowl until light and fluffy.
Use food coloring to tint to desired colors.
From Martha's site:
PÂTE BRISÉE (PIE DOUGH)
Makes 1 double-crust or 2 single-crust nine- to ten-inch pie
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
PUMPKIN PIE
Makes 1 nine-inch pie
For the best flavor use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as 'New England Pie' and 'Sugar Pie,' weighs from five to eight pounds and is known for its sweet, fine-grained flesh.
1/2 recipe Pâte Brisée (above)
1 cup light-brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Purée , or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream
1. Heat oven to 425°. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin purée, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pâte brisée into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make glaze: Beat remaining egg and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to parchment-lined baking sheet.
4. Bake for 10 minutes. Reduce heat to 350°, and continue baking for 30 minutes. Cool on a wire rack. |
