Thursday, November 27, 2008

TWD: Thanksgiving Twofer Pie


Vibi of La casserole carrée has chosen this week's Tuesday's with Dorie recipe, Thanksgiving Twofer Pie. Which is totally awesome, I think, considering that Vibi is French Canadian (I think, right, Vibi?). She has a fantastic writeup about the history of Thanksgiving with her pie writeup. Do yourself a favor and stop by her site to checkout this pie recipe and brush up on your history. Don't understand French? No prob! There is a Google Translator button toward the top right of her site that will save you from having to dig up those three years of high school French from the cobweb-covered recesses of your brain.


Anyway, onto the pie. This recipe is a twist on two holiday classics, pumpkin pie and pecan pie. Because, guess what? The pie has both pumpkin and pecan filling. We started with our prebaked pie crust. I used a deep dish pie dish and I was bummed when my pie crust shrank, because I didn't exactly get the benefit of a deep dish pie. (More on that later.)


First, we added a layer of pumpkin pie filling.


Next came a layer of pecans. I didn't measure the pecans. I just added until I got a nice even layer. I probably had less than the 1-1/2 cups called for, but that's OK, because I'm not a huge lover of pecans.


Finally, a thin layer of pecan pie filling is poured gently on top.


The pecans slowly but surely rose to the top of the filling.


I baked the pie for the required time, 10 minutes at 450 degrees and 50 minutes at 300 degrees. However, when I stuck my thin knife in the center to test for doneness... oy! The center definitely wasn't done, in fact it was just barely warm. It took another 20 minutes, the last 10 at 350 degrees. If I were to make this again, I would bake at a higher temperature than 300.

I used my pie ring the entire time which saved my pie from the burnt crust that many TWD'ers reported having.


However, the pie ring didn't save the filling from seeping over the edge of the pie crust and underneath... mmmm, a nice layer of burned filling on the bottom * rolling eyes*.


And how was the taste? Um... I wish I knew! I sent this with my sister-in-law to her family Thanksgiving and am waiting to hear back. I told her to save me a piece, though, so hopefully I'll have an update soon.


OK, folks, see you next week...

10 comments:

Natashya said...

Well it looks wonderful, I love the ring, very handy!
Happy Holidays!

Marthe said...

Your pie looks amazing, so perfectly decorated! I started out with laying rows but got tired of that halfway through and wanted to watch a movie on tv so I just dumped the remaining oecans all over the top....

chocolatechic said...

Absolutely gorgeous pie.

I didn't like it. I tried to, but it just didn't work.


I had to bake mine about 30 minutes longer than what was called for too. It was a bit frustrating.

Kevin said...

That pie looks so good!

Engineer Baker said...

Wow, I think you were more OCD than me on the pecans - I added extra so there weren't bare spots, but I love that you arranged them so prettily! You'll have to let us know how it was when you hear.

Jin Hooi said...

well done, your pie looks beautiful !!! I am a little bit behind this week, will make this soon ;-)

n.o.e said...

You avoided so many of the pitfalls, and your pie looks really pretty. Love your last picture - is that from your deck? My deck railing is my best friend! Hope the pie made a big hit.
Nancy

Leslie said...

Yum! Your pie looks delish! I had my pumpkin pie ooze over the edge of the crust and burn too. I hope everyone enjoyed it!

Grace said...

burned filling, eh? at least only the bottom got fouled up, and it's still a beauty to behold. :)

Jo said...

Wow! Your pie looks gorgeous! Mine overflowed as well (but I did fill it to the top) but not as much as I thought it would.