i love pancakes – but i think i love dutch babies more… more to come.
welcome back – it’s been too long. what i mean is i moved – from seattle to san francisco to boston – since my last post. a whirlwind! but now that i’m here – let’s talk about pie. jeti and prepared for thanksgiving in boston – brrrr.
we were only in charge of one dish – pie. the day before thanksgiving i rushed home from work to get started on my pie. what would i make?? then, i remembered that Jeti’s Master raving each year about his favorite pumpkin pie – from birdbath bakery – in a rich shortbread crust.
so we got started. first – the crust. i thought i would get the crust ready before heading down to the store to pickup [ahem] the pumpkin… thirty minutes later, the crust was done but the snow was just picking up.
i tried to drive the car out of the small hill in the driveway, but i failed. i knew the snow wouldn’t last long. a few hours past and the plowers came by. 9pm rolled around quickly and i finally made it down the hill, but all the stores were shut. gah – my only responsibility was pie! how could i show up without one? the next morning, i made an emergency trip to every store i could imagine, until finally concluding that Walgreens was my only option. amazingly, canned pumpkin was in stock.
in no time at all, we had pie. very, very delicious pie. since we were only having one pie, i decided to please both pumpkin and pecan parties and whipped up a caramel pecan topping infused with a dash of whiskey.
the shortbread began to brown, but the result was unmatched. maybe my best pie – ever.
1 c. unsalted butter [softened]
2 c. flour
1/3 c. sugar
1 2/3 c. 100% pumpkin
1 1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp cloves
2/3 c. sugar
touch of salt
1 1/3 c half and half
1/2 c. butter
1 c. brown sugar
1 tsp vanilla
1 shot whiskey
1 c. toasted pecans
1 tsp. heavy whipping cream
preheat the oven to 350 degrees.
prepare the crust by mixing together all ingredients. press into a 9″ pie pan. make sure to press the dough up high enough on the sides to prevent sliding.
bake for 10 minutes. remove and let stand while you prepare the pie filling.
preheat the oven to 400 degrees.
make the pie filling – heat the pumpkin and the sugar over medium heat in a saucepan until the pumpkin becomes fragrant (5 minutes) stirring occasionally. remove from heat and let cool. add the rest of the ingredients and mix until combined. add to pie crust and move back to the oven.
bake for 12 – 14 minutes, then reduce to 350 degrees. continue baking for 35 minutes, or until the top of the pie moves like jello when you move it. if you test it with a toothpick, make sure that the center is solid (but still moist).
while the pie is cooling, make the topping on the stovetop. melt the butter and brown sugar together over medium heat until the butter starts to boil. stir constantly with a whisk. allow the caramel to thicken. add the salt and the vanilla. continue stirring but remove from heat. add the whiskey and the whipping cream. allow to cool slightly, then pour over the top of the pie evenly. spread the pecans over the top, and let the pie set for 1 – 2 hours before serving. you can warm it back up at 250 degrees for 10 minutes before serving if you prefer it warm.