New Hampshire Pie: For this pumpkin-loving state, I had to make something truly special. My friend Heather runs Middle Branch Farm in New Boston, and once sent me the best maple syrup I have ever had, so I knew I had to infuse the pumpkin pie with a little bit of that maple flavor. The white birch, native to New Hampshire and the state tree, graces the wooded slopes along the borders of lakes and streams and is a staple of the postcard-perfect scenery in the state. I wanted to capture this tree’s beauty in a pie crust with details painted in strong espresso. For the birch tree crust design template, click here.
All-Butter Crust-Double
2-1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cider vinegar
1/2 cup ice
Stir the flour, salt, and sugar together in a large bowl with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated. Use a pastry blender or your fingers to cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a few larger pieces are okay; be careful not to over-blend). You want to be able to make big butter chunks in your crust: It helps create a flaky effect, as well as adding delicious buttery hits of flavor.
In a separate large measuring cup or small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture; do not add the ice, which is just there to keep your water cold. Using your hands in a circular motion, bring the mixture together until all the liquid is incorporated. Continue adding the ice water mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it.
Shape the dough into a flat disc (first separate the dough into two equal portions), wrap in plastic, and refrigerate for at least 1 hour, preferably overnight before using.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the fridge.
Maple Pumpkin Pie with Painted Birch Tree Crust
Equipment
- X-Acto knife to cut birch tree design (see template above)
- Instant espresso (for painting details)
- Paintbrush
Ingredients
For crust:
- All-Butter Crust-Double (see above), one for bottom of pie, rolled out, fit into a 10-inch pie pan, and crimped, one for birch tree crust design
For filling:
- 1 cup maple syrup
- 1 (15-ounce) can (1-7/8 cups) pumpkin (preferably Libby’s brand)
- 1 cup heavy whipping cream
- 2/3 cup whole milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Instructions
Make the Filling:
- In a medium saucepan over medium heat, gently bring the maple syrup to a boil. Turn the heat off and let the maple syrup cool slightly. In a large mixing bowl, whisk the cooled maple syrup, pumpkin, cream, milk, eggs, cinnamon, ginger, and salt. Set aside until ready to fill the pie.
Assemble And Bake the Pie:
- Preheat the oven to 375°F. Place the prepared crust on a baking sheet and pour the filling into the crust. Bake on the center rack for 1 hour, until the filling is set but has a slight jiggle. Cool completely.
Make the Birch Tree Decorations:
- While the pie is cooling, use the birch tree template to cut trees out of rolled-out top crust. Place the cut-out trees onto a flour-dusted baking sheet. Mix 2 teaspoons ground instant espresso with 1 tablespoon water and use a clean paintbrush to paint on birch tree details. Freeze the finished trees for 20 minutes. Bake in the 375°F oven, rotating 180 degrees halfway through, for 20 to 30 minutes, until golden brown.
Finish the Pie:
- Place the birch trees on the cooled pie. Enjoy with whipped cream and a view of the White Mountains!
Notes
Recipe reprinted with permission from 50 Pies, 50 States by Stacey Mei Yan Fong (Voracious, an imprint of Little, Brown and Company, 2023). Photography by Alanna Hale. Food Styling by Caitlin Haught Brown.