TWD: Thanksgiving Twofer Pie
Vibi from La Casserole Carree chose Thanksgiving Twofer Pie for this week's Tuesdays with Dorie recipe. I would have loved to have brought this to Thanksgiving dinner in Tennessee but I didn't have access to a kitchen for a long period of time and the pie would not have lasted from Saturday until Thursday- so alas, I had to make the Thursday before Thanksgiving. I thought of it as a sort of warm up for the big day. This pie is such a great idea that it's kind of crazy that it hasn't become a more popular Thanksgiving dessert. It is a mix of pumpkin pie on the bottom and pecan pie on the top- a perfect pairing!
Now this was also my first time using Dorie's pie crust recipe- and I have to say that I'm a bit undecided as to wether or not I like it yet! The crust came together very easily in the food processor. It uses a mix of (mostly) butter and (a bit of) shortening- so you get the buttery taste with a little more forgiving dough. If you had asked me what I though of the crust at this stage:
I would have undoubtedly said "I love it! I won't go back to my old standard!" but after I pre-baked the crust it had some little rips on the sides which was somewhat disapointing.
Then the even stranger thing was that the recipe called for pre-baking the crust for about 28 minutes and then baking the pie for something like 45 minutes- so that poor crust was in the oven for over an hour! I ended up putting a crust shield on top of it for the last 20 or so minutes but I still found it to be very dark brown. I can't say that it tasted like I'd burned it exactly, it was just very close to edge...
The fillings were fantastic though! I loved the consistency and taste of the creamy pumpkin filling and the delicious crunch and flavor of the pecan topping! I honestly love that combo! I think I'll try prebaking for a shorter period of time when I make this pie again- and I will be baking this again- I don't think I can go back to regular pumpkin pie ever again!