Lattice Topped Pumpkin Pie
 
Makes 1 (9-inch) deep-dish pie
Ingredients
  • Pie Dough (recipe follows)
  • 5 eggs (250 grams), room temperature and divided
  • 1 teaspoon (5 grams) water
  • 2⅓ cups (569 grams) canned pumpkin
  • 1⅓ cups (320 grams) evaporated milk
  • ⅔ cup (133 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1½ teaspoons (6 grams) vanilla extract
  • 3 tablespoons (24 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 1½ teaspoons (3 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground ginger
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground nutmeg
  • ¼ teaspoon ground cloves
Instructions
  1. On a lightly floured surface, roll half of Pie Dough into a 13½-inch circle (3/16 inch thick). Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim edges to ½ inch beyond edge of plate, if needed. Fold edges under, and roll down to edge of plate; using a fork dipped in flour, press edges flat. Freeze until firm, 20 to 30 minutes.
  2. Using a fine-point permanent marker, draw a 10-inch circle on a sheet of parchment paper. Mark 1 inch inside drawn circle at cardinal points*. Turn parchment over, and place on a baking sheet.
  3. On a lightly floured surface, roll remaining Pie Dough into a 14-inch circle (⅛ inch thick). Using a pastry wheel, cut 2 inches off one side of dough; set aside. Starting at cut edge, cut 12 (¾-inch-wide) strips; set aside any unused rolled-out Pie Dough. Place 6 strips horizontally ¾ inch apart on drawn circle, starting and ending at 1-inch marks. Fold back alternating strips, and place 1 strip vertically across horizontal strips; unfold strips. Repeat weaving with remaining strips, starting and ending at 1-inch marks and spacing strips ¾ inch apart. Using a pastry wheel, trim strips even with drawn circle.
  4. Using desired small decorative cutters, cut remaining rolled-out Pie Dough, rerolling scraps once. (You should have about 25 cutouts.) Place on baking sheet around lattice. Refrigerate until firm and ready to use, 20 to 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Lightly dock (prick) prepared crust with a fork. Top with a piece of foil, shiny side up, pressing excess under rim of plate. Add pie weights to fill three-fourths full.
  7. Bake until edges start to dry, about 25 minutes. Carefully remove foil and weights, and bake until crust looks dry, about 10 minutes more. (Crust will not have color.) Let cool completely on a wire rack. Leave oven on.
  8. In a small bowl, whisk together 1 egg (50 grams) and 1 teaspoon (5 grams) water. Brush lattice with egg wash. Brush bottom of each cutout with egg wash, one at a time, and place around edge of lattice (on drawn circle), overlapping slightly. Brush tops of cutouts with egg wash.
  9. Bake until lightly golden, 20 to 25 minutes. Reduce oven temperature to 350°F (180°C).
  10. In a large bowl, whisk together pumpkin, evaporated milk, sugars, melted butter, vanilla, and remaining 4 eggs (200 grams) until smooth.
  11. In a small bowl, whisk together flour, cinnamon, ginger, salt, nutmeg, and cloves. Add flour mixture to pumpkin mixture, and whisk until smooth. Pour into cooled prepared crust, and smooth flat with an offset spatula. Cover edges with foil.
  12. Bake for 1 hour. Remove foil, and top with baked lattice. Bake until an instant-read thermometer inserted in center registers 175°F (79°C), about 15 minutes more. Let cool completely on a wire rack, about 2 hours. Lightly cover with foil, and refrigerate until ready to serve. Serve at room temperature or chilled.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/november-lattice-topped-pumpkin-pie/