RECIPE: Perfect Pumpkin Pie

Perfect Pumpkin Pie
Makes: 1 9-inch pie

Crust:
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup chilled butter, cut into pieces
3 tablespoons whipping cream
1/4 cup apricot preserves
Filling:
3/4 cup sugar
1 tablespoon packed brown sugar
1 tablespoon cornstarch
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (rounded) salt
1 16-ounce can pureed pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, whisked until blended

Both the filling and the crust can be made one day ahead but bake it the day you will be serving the pie.

To make the filling:
Using a whisk, mix the first 6 ingredients of the filling in a large bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Cover and refrigerate until ready to use.

To make the crust:
Preheat oven to 350°F. Blend first 3 ingredients for the crust in processor until mixture resembles coarse meal. Add cream and process until clumps form. Gather the dough into ball, place on plastic wrap and flatten into disk; chill 15 minutes. Roll out dough on floured surface to 14-inch round and then transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch and fold overhang under. Crimp edge as desired. Freeze 15 minutes. Line crust with foil and pour in baking beads or beans. Bake until sides are set, about 10 minutes. Remove foil and beads. Bake crust until pale brown, about 10 minutes more. Spread preserves over crust cover and set aside until ready to use.

To Bake the pie:
Preheat oven temperature to 325°F. Pour the filling into the crust. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold.