Deep-Dish Pumpkin Pie With Cranberry Marmalade - cooking recipe

Ingredients

CRANBERRY MARMALADE
4 tablespoons sugar
1/2 cup water
1 tablespoon grated orange zest
2 tablespoons Grand Marnier
1 vanilla bean, cut lengthwise in half, seeds scraped out and reserved
1 cinnamon stick
1 pinch ground nutmeg
1/2 lb cranberries (fresh or frozen)
SUGAR DOUGH
1 2/3 cups all-purpose flour
1 2/3 cups cake flour
1/2 cup sugar
1/2 teaspoon salt
1/2 lb unsalted butter, cut into small pieces
2 egg yolks
1 tablespoon whipping cream
6 -8 tablespoons ice water
PUMPKIN FILLING
2 cups canned organic pumpkin puree
1 cup packed dark brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pinch salt
1 pinch white pepper
4 eggs
1 cup heavy cream
1/2 cup half-and-half
3 tablespoons Bourbon

Preparation

Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
Marmalada: (Makes about 1 cup).
Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
Assembly:.
On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.