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!
10 comments:
What a pretty pie crust! I wonder if sticking it in the freezer would eliminate the slumping? Glad you liked the filling combo though, it looks wonderful.
Thank you so very much Emily Rose, for participating with me this week!
I'm so glad you enjoyed the pie... it was in fact an ingenious idea, wasn't it, to mix the best of both worlds!!? Plus, yours turned out magnifiscient!
A very happy Thanksgiving to you and your family!
I have a very difficult time with the crust and usually end up using my own recipe.
Your pie looks great and I'm glad you enjoyed it.
Have a wonderful Thanksgiving.
Looks delicious! Glad you enjoyed it!
Oh what a beautiful pie you have baked here!! I bet it was so tasty too.
Rosie x
Thanks for the tip on the prebaking of this crust. I've made the crust before, but never had to prebake it. I guess I had better read the P & Q, too. Anyway, the pie looks great and I am looking forward to tasting it this weekend. Happy Thanksgiving!!
glad you enjoyed this pie so much! yours looks great. have a happy thanksgiving :)
This looks excellent! Pie crusts are finicky and highly individual. I have one that is all butter that is foolproof for me, but that doesn't make it foolproof for anyone else necessarily. I've NEVER had a good result with the recipes on the Crisco or Tenderflake boxes, yet others swear by them. So, in the end, just go with what works best for you.
Happy Thanksgiving to you!
Thank you so much for the wonderful pie recipes .Yummy! Hope you had a great thanksgiving day!
hugs ginger
Pumpkin and pecan sounds marvelous!
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