As Thanksgiving and Pumpkin Pie season is right around the corner we want to help make baking fun and simple with easy cleanup! The ease and flow of the Galley allows everything to be right at your fingertips. From the utensil caddy and built-in knife block to the many serving boards that make entertaining a breeze. "The Galley workstation has reinvented the way we cook, clean, prepare and entertain in the kitchen.”
Pumpkin Pie Recipe
Ingredients:
1 disk pie dough recipe follows (plus one disk for decorating)
1 15 oz can pure pumpkin
1 ¼ cups heavy cream
2/3 cup granulated sugar
3 large eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp vanilla extract
¼ tsp salt
Directions:
1. Roll out dough into 12in round on a lightly floured surface.
2. Place in a 9in pie plate.
3. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the
bottom and sides all over with a fork (chill for one hour or overnight).4. Preheat oven to 350 degrees.
5. Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, and the cinnamon,
nutmeg, vanilla, and salt.6. Pour the filling into the crust and bake until set, about 50 minutes to one hour.
7. Transfer to a cooling rack and let cool completely.
Basic Pie Dough
Ingredients:
2 ½ cups all-purpose flour
4 tablespoons cold vegetable shortening
2 teaspoons sugar
A teaspoon apple cider vinegar
½ tsp salt
1 ½ sticks of cold butter cut into cubes
Directions:
1.Pulse flour, shortening, sugar, vinegar, and salt in a food processor until it looks like fine meal.
2. Add the butter until its pea-size pieces. Sprinkle ¼ cup ice water and pulse until the dough comes together.
3. Divide dough into 2 sheets of plastic wrap and form each into a disk. Wrap and refrigerate at least one hour or freeze for up to 2 months.