Tuesday, February 2, 2010

Twofer Thanksgiving Pie

I was excited about making this pie, even though I'm not a fan of pumpkin, because I had high hopes that the layer of pecan pie filling on top of a layer of pumpkin pie filling would be a winning combination. I started out making one of Dorie's good-for-almost-everything single pie crust. I have a tendency to roll my pie crusts very thin so I actually made two crusts out of her recipe for one. The trouble began when I pre-baked it. My super-thin pie crust turned tooooo brown. So I dumped it and made another recipe of pie the pie crust and used all of the dough to make a single crust. Much better results.

Next, I made the pumpkin pie filling and held it in the cuisinarte. Then prepared the pecan pie filling and held it in a bowl. I poured the pumpkin pie filling into the crust and it nearly filled the crust! Next I sprinkled on the pecans and they just floated along on the pumpkin filling. Fun! Finally, I poured on the pecan filling and then, as directed, poked the pecans down so that they were beneath the filling. I slipped it into the 450 oven for 10 minutes, then reduced the heat to 300 for 35. When I checked the pie, however, it was obviously still way to gooshy. I kept checking for at least another 30 minutes until finally, I thought it would be ok. I had covered the rim of the crust with foil in an effort to keep it from over browning. I was not overly pleased with how the pie looked, but the verdict of the soup-night consumers is that the pie is fabulous!

1 comment:

  1. This pie is an especially good pairing with Cabernet Sauvignon. I would have tried pairing it with coffee (which is known to be great with pumpkin), but there wasn't any left the next morning. Ah, well. Perhaps another time.