5-Spice Pumpkin Pie

I usually make a pumpkin pie for our huge "pie night time" birthday party on Thanksgiving Eve. This recipe is a classic with a unique spiced-up twist.

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INGREDIENTS 

• 1 large egg
• 1 tablespoon water
• 1 to 2 tablespoons ice water
• 1/2 cup shortening
• 1 tablespoon vodka

FILLING:

• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon Chinese five-spice powder
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 can (15 ounces) pumpkin
• 1 cup evaporated milk

INSTRUCTIONS

1. In a small bowl, blend flour and salt; reduce in shortening till crumbly. regularly add half of the ice water and vodka, tossing with a fork till dough holds together while pressed. upload extra if wished. shape into a disk; wrap in plastic. Refrigerate 1 hour or in a single day.
2. Preheat oven to 425°. On a gently floured floor, roll dough to a 1/8-in.-thick circle; switch to a nine-in. pie plate. Trim pastry to half of in. past rim of plate; flute side. In a small bowl, whisk egg with water. Brush over pastry; refrigerate until equipped to fill.
3. meanwhile, beat together filling ingredients till mixed; switch to crust. Bake on a lower oven rack 15 mins. lessen oven setting to 350°; bake till a knife inserted within the center comes out clean, 35-40 minutes longer. (cover edges with foil over the past 15 minutes to prevent overbrowning if essential.) Cool absolutely on a cord rack. store inside the refrigerator.