Small Appliances, Big Flavors: A Curated Recipe Collection
Welcome to Our Recipe Hub for Small Home Appliances! Whether you’re a seasoned cook or just starting out, our collection of recipes will help you make the most of your small kitchen appliances.
Pumpkin Cheese Bus Pie
Ingredients：
For Pie Crust (Dough)
40g butter
8g caster sugar
1.5g fine salt
8g almond flour
11g whole egg
15g icing sugar
67g low-gluten flour (sifted)
For Pumpkin Pie Filling
240g cream cheese
85g mascarpone
100g milk
50g egg
1.5 egg yolks
90g sugar
15g corn starch
4g lemon juice
Instructions:
For Pie Crust (Dough)
1.In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and shortening. Using a pastry cutter or fork, cut them into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
2.Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. You may not need the full ½ cup. Transfer the dough to a lightly floured surface, shape it into a ball, and divide it into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
3.Roll out the chilled dough into a 35cm (14-inch) circle and carefully transfer it to a deep-dish pie pan. Trim any excess dough and crimp the edges decoratively.
4.Line the crust with aluminum foil, covering the bottom and sides, then fill it with pie weights (dry beans or rice work well).
5.Preheat the oven to 400°F (190°C) and bake for 15 minutes.
Remove from the oven, carefully lift out the foil and weights, then prick the bottom of the crust with a fork to prevent bubbling.
6.Return to the oven and bake for an additional 5 minutes to dry out the crust. Let it cool completely before filling.
For Pumpkin Pie Filling
1. Preheat the oven to 200°C (390°F).
2. In a large container, combine cream cheese, milk, eggs, etc., and mix thoroughly.
3. Then slowly pour it over the baked and cooled crust.
4. Pour the filling into the crust and bake at 200°C (390°F) for 15 minutes.
5. Reduce the oven temperature to 175°C (350°F) and continue baking until the filling is set but still slightly jiggly in the center when gently shaken.
6. Let the pie cool completely on a wire rack before serving.
