Mrs London's Pie Dough
Pie Dough AS SEEN ON NY NBC 4 11/11
November 11, 2011
Mrs London's Pumpkin Muffins
Pumpkin Muffins AS SEEN ON NY CBS 2 11/18
November 11, 2018


Pumpkin Muffins (Yield 12 muffins)
12oz Cake Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Ground Cinnamon
1 tsp Grated Nutmeg
1/4 tsp Ground Allspice
1/2 tsp Ground Cloves
8oz Unsalted Butter (Room Temp)
14oz Granulated Sugar
14oz Pumpkin Puree (Preferrably Libbys)
4 Whole Large Eggs
6oz Golden Raisins
Raw Pumkin Seeds
Muffin Preparation-
Preheat oven to 425F, line a muffin pan with 12 large muffin caps
Sift together baking soda, baking powder, and all spices into a bowl
Add salt and whisk all together
In a mixing bowl fitted with the paddle attachment add butter and cream on medium, high speed until smooth, add sugar and beat until light and fluffy
Add pumpkin puree and mix to combine
While mixing on low speed, add eggs one at a time scraping down sides and bottom of bowl. Mix until just combined.
On low speed add dry ingredients in two additions and mix until incorporated
Remove bowl from mixer and fold in golden raisins with spatula
Using large portion scoop or spoon, evenly fill 12 large muffin cups (around 3/4 cups each)
Top each muffin with 2 tablespoons streusel and 1 tablespoon pumpkin seeds
Place muffin pan on a larger baking pan and place in preheated oven
Immediately reduce the temperature to 325F and bake for 45-50 minutes or until a toothpick inserted into the muffin comes out just clean
Remove from oven, when cool enough to handle, remove muffin cups from pan and allow to cool on a plate or platter
Store in an airtight container or cover in plastic wrap
Can keep 3-4 days

Pie Dough (Yield 4 shells)
13oz Butter
1/4 Tsp Salt
1.5 oz Granulated Sugar
4 oz Whole Milk
1 lb All Purpose Flour
Dough Preparation-
Allow butter and milk to sit out at room temp for 1 hour prior
On a mixer with paddle attachment beat butter and salt on slow/medium speed until smooth and no more lumps remain
With mixer running at slow speed, add milk in four increments, one ounce at a time until each addition is absorbed and mixture is creamy
Add sugar and mix briefly to combine
Add flour and mix slowly, stopping to
scrape down the sides, mix just until combined
Scrape dough out of bowl onto a workbench or board gently form dough into a log and divide into 4 pieces, each piece should weigh 7.5 ounces
Form each piece into a flat patty and refrigerate for at least 1 hour
Crust Preparation-
Remove pie dough from refrigerator and allow to sit at room temp for 5 minutes
Using a little all purpose flour and a rolling pin, roll pie shell from the center out while rotating a quarter turn each time until a pretty even circle has formed and dough is about 1/4 inch thick, brush any excess flour off of dough and place over a 9 inch aluminum pie tin, press center down onto tin
Bring edges up to form the crust while pressing down onto edge of pie tin
Use a crimper to pinch the edges to form a crimped edge, dip crimper in flour in between crimps to avoid sticking
At this point pie shells can be wrapped in plastic and frozen

4 whole eggs
8oz light brown sugar
4 oz light corn syrup
4 oz melted butter
1 tsp vanilla extract
1/4 tsp salt
3/4 cup fresh cranberries, roughly chopped (leave some whole)
3/4 cup walnut halves and pieces
zest of half and orange
Filling Preparation-
Melt butter and allow to cool slightly
Whisk eggs with salt and sugar
Add corn syrup and vanilla and whisk to incorporate
While whisking pour in melted butter to emulsify, scrap sides and and whisk again just so everything is incorporated
Pour mixture through a strainer into a container
If not using right away refrigerate, can be kept refrigerated one week
Pie Preparation-
Preheat oven to 325 degrees farenheit
Slightly warm filling in water bath until smooth, stir with spatula
Remove pie shell from freezer and place on a baking pan
Mix together in a bowl the cranberries, walnuts, and orange zest
Spread evenly over bottom of pie shell
Pour filling over mixture to fill pie shell around 3/4 of the way up
Bake at 325 degrees for 20 minutes
Rotate pan and bake for another 20 minutes until just set in center
If needed bake for an additional 5 minutes
Allow pie to cool and set at room temperature for 1 hour
Can be kept covered at room temp for 3 days