Salt mill in natural wood, 18 cm
Awaken your senses with this manual salt mill from the Paris u’Select collection. With classic lines, emblematic of Peugeot's expertise, in natural wood, the Paris u’Select salt mill is the essential item for chefs and foodies.
The mill for experts in flavour
The timeless design and exceptional function of the grinding control make the Paris u’Select salt mill an essential for the table and the kitchen. Produced in beechwood, in a natural shade, it stimulates the senses. This sensation continues in use. The patented u'Select grind control system allows you to adjust precise grinding size for the salt held in this 18 cm manual mill. From the finest (position 1) to the coarsest (position 6) grinding, you will always obtain the most appropriate size of salt for your cooking.
American Pumpkin Pie
Ingredients for the crust:
1 3/4 cup (210g) all-purpose flour
1 pinch of salt
1/2 cup + 2 Tablespoons (140g) unsalted butter, diced
1 teaspoon granulated sugar
1/3 cup (75 ml) iced-cold water
Ingredients for the filling:
1 (15-ounce) can pumpkin purée
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves or allspice
3/4 cup whole milk
3/4 cup heavy cream
3 large eggs
1 teaspoon vanilla extract
Directions for the crust:
In a medium-sized bowl, mix together the flour and salt. Crumble diced butter with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice-cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 30 minutes. Preheat the oven to 425°F (220°C) and lightly grease an 11-inch (28 cm) pie dish. Roll the dough into a large circle and transfer it into the prepared pan. Trim the edges as needed. Line the pie crust with parchment paper or aluminium foil and fill with pie weights or dried beans, and bake until the edges just start to brown, about 10 minutes. Remove the weights and lining and bake for another 5 minutes. Remove from the oven and set aside.
Directions for the filling:
In a food processor fitted with the blade attachment or in a blender, place the pumpkin purée, granulated sugar, brown sugar, salt, and all spices. Blend until the brown sugar is completely mixed in and the purée looks glossy. Transfer the mixture to a large saucepan and place over medium-high heat. Stir continuously until the mixture is very steamy and « plops » when you pause for a second. Cook for no more than 5 minutes. Remove the pan from the heat. Whisk in the milk and cream. In a separate bowl, whisk eggs and add a few spoonfuls of the warm pumpkin mixture, mixing immediately to prevent eggs from cooking. Slowly whisk the eggs into the saucepan with the pumpkin mixture until smooth. Whisk in the vanilla. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there’s too much filling for the crust, stop when you come close to the edge of the crust. Carefully transfer the pie to the oven and immediately turn down the heat to 375°F (190°C). Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes. Check the pie every 15-20 minutes cover the crust with a ring of aluminium foil if it becomes deep brown. When ready, remove from the oven and let the pie cool to room temperature before serving — it will continue to set as it cools.