Hazelnut Pumpkin Pie

Name: Hazelnut Pumpkin Pie
Ingredients: 2 cups all-purpose flour; 2 tablespoons confectioners' sugar; 1/2 teaspoon salt; 3/4 cup cold butter, cubed; 5 to 6 tablespoons ice water; 1 teaspoon white vinegar; 3 large eggs, lightly beaten; 1 can (15 ounces) solid-pack pumpkin; 3/4 cup packed brown sugar; 1/2 cup sour cream; 2 tablespoons all-purpose flour; 2 tablespoons hazelnut liqueur, optional; 2 teaspoons pumpkin pie spice; 1/4 cup packed brown sugar; 2 tablespoons all-purpose flour; 3 tablespoons cold butter; 1/2 cup chopped hazelnuts; 1 tablespoon hazelnut liqueur, optional

18 ingredients

5 steps

Ingredients

2 cups all-purpose flour
2 tablespoons confectioners' sugar
1/2 teaspoon salt
3/4 cup cold butter, cubed
5 to 6 tablespoons ice water
1 teaspoon white vinegar
3 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3/4 cup packed brown sugar
1/2 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons hazelnut liqueur, optional
2 teaspoons pumpkin pie spice
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons cold butter
1/2 cup chopped hazelnuts
1 tablespoon hazelnut liqueur, optional

Directions

1

In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 30 minutes or until easy to handle.
2

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
3

In a large bowl, whisk the filling ingredients until blended. Pour into pastry.
4

In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in hazelnuts and liqueur if desired; sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 50-55 minutes or until a knife inserted in the center comes out clean.
5

Cool on a wire rack. Refrigerate leftovers.