Dacor Wall Ovens Creamy Pumpkin Pie, Single-CrustedCustard Pie, Pie Dough, Topping, eggs, beaten

Single-Crusted Custard Pie

Default Mode and Temperature: Convection Bake/425˚ for 10 min, 350˚ for 25-30 min

Suggested Time: 35-40 Minutes Total

Tips: Use 9" pie dish. For one or two pies, use rack position 2.

Path to Reach this Function: DACOR GUIDE-BAKERY- PASTRIES- #8 Single-Crusted Custard Pies

Types of Single-Crusted Custard Pie: Frozen purchased and homemade pies work well on this function.

Creamy Pumpkin Pie

PIE DOUGH	FILLING		TOPPING
1 cup all purpose flour	1	(16 ounce) can pumpkin	1 1⁄2 cups sour cream
1⁄2 cup unsalted butter, cut into cubes	1	(14 ounce) can sweetened	2 Tablespoons sugar
1⁄4 cup ice cold water		condensed milk	1 teaspoon vanilla
	2 eggs, beaten		2 cups pecan halves, to decorate
	2 teaspoons pumpkin pie spice or
		1 teaspoon cinnamon, 1⁄2 teaspoon
		ginger, 1⁄2 teaspoon nutmeg
	1⁄2 teaspoon salt

For the pie crust, combine flour and salt in a mixing bowl. Cut in cubes of butter to form small pieces, about the size of a pea. Drizzle in water. Add just enough until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll dough out on a floured surface to fit a 9" round pie dish.

Adjust oven rack to position 2. In Dacor Guide, select Single-Crusted Custard Pies. Allow oven to preheat. In a large bowl, whisk together pumpkin pie filling ingredients until well blended. Pour filling in pie crust. Place in oven and set timer for 10 minutes. Bake, then reduce temperature to 350˚. Reset timer for 25-30 minutes. Remove pie from oven and add sour cream topping on top of the pumpkin pie filling:

For the sour cream topping, combine sour cream, sugar, and vanilla. Spread on top of pie. Decorate top with pecan halves. Bake for an additional 10 minutes at 350˚.

After Baking: Let pie cool and slice into wedges.

Serves 8.

RECIPES

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