Apologies for being so out of pocket lately. Life has gotten in the way of my blog. Work and home life has been extraordinarily hectic this month, and things have been pretty chaotic all around.
The hubby and I did have an opportunity to escape for a bit R&R this past week with our ritual Thanksgiving week trek to Las Vegas. Relaxing in Vegas sounds a bit odd, but the combination of gambling (love blackjack and craps!!), great restaurants, nice spas, and excellent shopping does a lot for a positive attitude adjusment, and all is well in my world again.
The Tuesdays With Dorie gang was given the option of posting this week's recipe after the Thanksgiving holiday (and thus my posting this on Sunday). I was very grateful for the repreive, as there was no way that I was going to make it earlier this week.
Selected by the lovely Vibi of La Casserole Carree, Thanksgiving Twofer Pie was a perfect selection for the season. Part pumpkin, part pecan, this recipe merges these two Thanksgiving favorites into one pie. This recipe starts with Dorie Greenspan's Good for Almost Everything Pie Dough, which is my all time favorite pie crust recipe:
For whatever reason, I expected this pie to have a layer of pumpkin filling on the bottom and a gooey pecan layer on top (did anyone get two distinct layers?). Instead, I ended up with a pumpkin pie with nuts studded on the top:
My hubby and I love pumkpin pie and dislike pecan pie, so we were both a little unsure about the marriage of these two fillings. So, what did we think?
Bottom line, we both agreed that we like our pumpkin pie unadorned with nuts, so the pecans didn't do it for us. Also, the pumpkin filling fell a little flat on flavor (it needed more spice, molasses, maple syrup - something). I liked Dorie Greenspan's inspiration and intent with the recipe, but I'm going to stick with my tried and true pumpkin pie recipe. As I now owe my hubby (in his words) "a real pumpkin pie", I'll share the recipe w. pictures in the next couple of weeks.For the recipe, you can find it at Vibi's site. To see the pie making talents of 350+ TWD bakers, check out the blogroll.
11 comments:
I got 2 distinct layers, but I didn't like the pie.
I tried, but I just couldn't like it.
I got 2 distinct layers, but I didn't like it.
I tried, but I just couldn't.
Thank you so much Linda, for participating with me this week!
Your pie looks truly amazing with in the fluted dish! WOW! I'm sorry to read though, it wasen't such a big hit... oh! well... there's always Xmas for a "true pumpkin pie"! LOL
I tend to be a purist when it comes to pumpkin pie as well, but yours looks fantastic. I love your pie dish.
I did get two layers -- a massive pumpkin one and an itty bitty pecan filling layer on the bottom. All the pecans, of course, stayed on the top. I think the filling needs a bit more salt. Love the pie dish!
That pie dish caught my eye. Can you tell me what brand it is or where you got it? I love it!
I'm with you on this... pumpkin pie is best left unadorned!
What a unique pie dish! I'm loving it!
Love your photos and pie plate.
LOL, can't wait to see your recipe for a "real" pumpkin pie!
~ingrid
Yow, your pie crust is picture-perfect! The little pockets of fat are gorgeous and I'm sure it produced an amazingly flaky crust. I agree that this pie wasn't all that, bring on the Christmas recipes now!
I didn't make the twofer pie, but I did use her pie crust recipe for my pecan pie for Tday. LOVED it! Your pie dish is pretty too :)
Pie looks great. Bet it tasted good too...
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