Tuesday, November 25, 2008

Thanksgiving Twofer Pie.....

This pie was delicious and I want to thank Vibi from http://lacasserolecarree.blogspot.com/ for picking a great recipe for this time of year! If you love pumpkin or pecan pie, this is the recipe for you. It's a combination of the two and it really works out well, the filling was soooo good! If you are interested in the recipe it's from Dorie Greenspan's book Baking from my home to yours, on page 321.
The fillings came together easily with no problems or confusion, the pie shell was another matter. Dorie indicated to use a 9" pre-baked pie shell, but I feel it should not have been pre-baked. I covered the rim with aluminum foil and a pie guard during the pre-baking and during the final baking; my rim was way too brown, as close to burned as you could get without the burn! The flash on my camera makes the rim look lighter than it really was. I think you should use a deep dish pie shell, that is what I used and it worked out fine, nothing overflowed. As to the temperature and time, again I feel they were not quite correct. Most Pumpkin Pie recipes start with the oven at 450 or 425 degrees for 15 minutes, then the temperature is reduced to 350 or 375 for another 30 to 40 minutes, just depends on the specific recipe. Dorie's recipe indicates to reduce the temperature to 300 degrees and bake for another 35 to 40 minutes. My pie had knife holes all over it because I kept checking to see if it was done; finally after an additional 18 minutes the knife came out clean. I will be making this pie again for Thanksgiving for my DH's family, I am so glad I tried it out on my family first, now I will make the following changes.

1. 9" deep dish pie shell, UNBAKED
2. Start at 450 degrees for 15 minutes.
3. Reduce temperature to 350 for 30 to 35 minutes.
4. Cover the rim to prevent over browning.

I still love the filling and know with the above changes it will be as close to perfect as I can make a pie! I plan on posting again with my new pie after Thanksgiving. I hope all of you and your families have a very Happy Thanksgiving!!!


vibi said...

WOW! What nice results you got on the pie! I'm so glad you enjoyed baking it and... having it!
Thank you so much Fit Chick, for participating with me this week!
...and a very, very happy Thanksgiving to you and your family!

Engineer Baker said...

I agree that pre-baking wasn't necessary given how long it took to bake with the filling in. Yours looks wonderful.

Anonymous said...

I loved this pie. It was so good and so worth the calories. :P

kim said...

your pie looks great! i love the cut-out leaves :) happy thanksgiving!

Anonymous said...

thanks for the tips, glad to see yours came out like you wanted the second time. i'm making mine this weekend and am glad i saw your post. :)

n.o.e said...

I didn't prebake the crust, and adjusted the cooking temperature and the pan size, so mine turned out fine. But it didn't knock our socks off. I'll be posting it Sunday.

Kimberly Johnson said...

Your pie looks great! I agree with ditching the pre-baking and using a deeper pie dish. I love that green plate!

Debbie said...

Beautiful pie!!

Also love your picture on the blog. Very inspirational! I wish you could be my trainer.

AmyRuth said...

Your pie looks lovely. I didn't blind bake my pie shell either. It was consumed quickly so I don't believe it really mattered. Ideally pie crust is best the day. Oh well. Thanks so much for stopping by.
Happy Holidays