A Pie And A Mistake

 For those of you who have been dear readers for a while, here is another post where I show just how flawed I am. If you are new here that might surprise you since lots of social media is about showing how perfect you and your life are.

The latest version of how flawed I am revolves around the Thanksgiving pie. I decided to make a pumpkin pie since

1) I love pumpkin pie

2) Sweetie loves any pie, and

3) It's easy and delicious!

The mistake was trying to bake the pie early in the morning on Thanksgiving when I hadn't slept well the night before. I made the crust just fine because I was using the pre-made pie dough already rolled in a circle. Since I was using a deep dish pie plate I did roll it out a bit more, but even that was easy. Making the filling was slightly more challenging but still easy. Where I got in trouble was the baking. You bake at 425 degrees F for 15 minutes. No problem there, either. But here is where I went wrong. I reset the timer for 35 minutes but forgot to turn down the heat to 350. My poor pie baked for about 25 minutes at 425 instead of 350 and so the crust in some places was burnt and the top also had areas that darkened considerably (see photo above). It's a good thing that I checked on it early! 

The whole thing went into the fridge once it had cooled a bit and I decided to serve it anyway, with some dollops of whipped cream to distract from the burnt buts. I expected the filling to be overcooked and rubbery, but instead we found that the filling was firmer than usual, but still tender and delicious with no burnt taste! The guys had two slices!

Just goes to show you that I make mistakes but sometimes I get lucky and the results are still OK.

Hope that you and yours had a great Thursday.

XO, Elle

Pumpkin Pie 

1 15 oz. can pumpkin puree
2 large eggs
¾ cup brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
10 oz. evaporated milk or light cream
1 unbaked 9 inch pie shell - OK to use your own recipe, or store-bought pie dough or pie shell

Prepare the pie shell in a fairly deep 9-inch pie pan, or use a pre-made pie shell if desired.

In a mixing bowl beat the eggs slightly, then add the brown sugar and beat to combine. Add the salt and spices and combine well.

Take the pumpkin puree out of the can and add to the egg mixture and combine. Slowly add the evaporated milk or light cream. When blended, pour the filling into the unbaked pie shell (which has been placed on a baking sheet), making sure to leave at least ¼ inch of the sides unfilled to allow for expansion during baking. If you have remaining filling, you can bake it in a buttered ramekin or custard cup as a treat for the cook!

Place the cookie sheet with pie in a preheated 425 degree F. oven for 15 minutes. Then reduce oven temperature to 350 degrees F. and continue baking for another 35-45 minutes or until a knife inserted in the center comes out clean. It's OK if it still jiggles a tiny bit in the center.Cool on a rack at least 45 minutes, up to 2 hours. Serve at once or refrigerate.

Getting Ready To Be Thankful

We are only four days away from the Bread Baking Babes post...it's a seasonal bread, so don't miss it...but it's also time to start planning for Thanksgiving here in the U.S.A. I'm already thankful that the election is mostly over and thankful that it was a bit of a surprise how some races turned out. I'm also thankful that Pi continues to improve a bit each day.

Planning for Thanksgiving varies depending on if you are the person providing the turkey and gravy (and usually the stuffing) or if you are the pie baker or the sides maker or the one who takes care of the libations.  Below are some links to recipes that will help if you need to bring pies or the stuffing.

This year we have been invited to Thanksgiving with our family in Healdsburg and I suspect that I'll be bringing pies...probably pumpkin and pecan. For the pumpkin I generally use the recipe on the Libby's canned pumpkin can, but I add some extra cloves, a bit more ginger and I include 1/8 teaspoon of allspice and the same amount of nutmeg, although the recipe doesn't include either of the last two.

If you want to be more interesting, there is always Pumpkin Pie Spectacular (above)! Gingersnap crust and Streusel both make this a more glamorous pie and one with lots of flavor.

The classic pecan pie recipe found on the Karo Dark Corn Syrup label is a classic for a reason...it always works and is delicious, if very sweet. To make it show-worthy, be sure to turn all of the pecan halves curved side up before baking. It's little touches like that which elevate a standard into a showstopper.

Of course you'll need a good pie crust recipe. I have two to recommend: a food processor butter version that always works, and a non-dairy version of the one I learned from my Mom. Both make two discs of dough, so you could make both the pumpkin and the pecan version...or maybe you would prefer to make a cream pie like coconut cream (below)

or banana cream...both are sure to be hits. 

There is also a nice recipe for a cinnamon-crumble topped apple pie that is perfect for fall and easy enough that my grandson made this one.

Want to go a bit more sophisticated? How about a milk chocolate and caramel tart? Oooh La La!

So that's dessert taken care of if you like pies. Still, an iconic dish for Thanksgiving, along with turkey, is stuffing. There are lots of ways to go for this side and many folks have their favorite. Since Thanksgiving is all about the eating and about traditions, go for the favorite. My family likes one that uses both stale bread and fresh cornbread, along with a saute' of onions, celery, and parsley and other herbs. Sometimes the mixture includes chopped apple, and/or pecans and it's always moistened with chicken broth. I like to bake most of it in a greased casserole pan but I always use at least a cup or two of it in the cavity of the turkey to add the flavors and fragrance of the stuffing to the bird.

Well, that's a good start on recipes. I'll try to do some more side dishes for you in the next day or two and then type up the recipe I use for the turkey. I've been using oven bags to cook the Thanksgiving turkey for a very long time...over 40 years I think...and the turkey is always moist with them, so why change?

It's Finally Pumpkin Time

I know we still have a bit more daylight savings time to go before it really gets dark early in the day and early in the evening, but you can tell the days are getting shorter, the leaves are turning colors, and fall has finally arrived. We are looking at high temperatures in the low to mid-70s for the next week and it's supposed to be in the 30s tonight! Love the chill.

Pumpkin spice this and that has become very popular the last few years, but I still like good old fashioned pumpkin pie. I made one a few days ago and we had slices for dinner dessert and then slices for breakfast in the morning...decadent!

This recipe might be even better, because these treats are cut in bars and are very portable and shareable. They are baked in a 9" x 13" pan, so there are plenty to take to a pot luck and still have a few for the morning in the fridge. Be careful to watch toward the end of baking because they burn easily. I let mine bake a minute or two too long, but they still were delicious with a buttery shortbread crust and true pumpkin and spice filling, plus crunchy pecans on top.

Pumpkin Pie Bars
from Very Best Baking
12 servings

1 cup all-purpose flour

1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz) pumpkin (I had a little extra pumpkin since I was using up leftovers from a larger can, so if you have more, add it. I added an extra 5 oz.)
1 can (12 fl. oz.) evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice OR 1 1/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon nutmeg
1/2 cup pecans, chopped
1/4 cup packed brown sugar
PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.

Memories of Pie Crust

Do you know what happens when a cake person grows up in a family where the Dad prefers pie? You learn to make good pies.

That's what happened to me. I do enjoy eating pie, especially cherry, apricot, coconut cream, and at Thanksgiving time, pumpkin and pecan. I also enjoy the process of making pie because it combines creativity with attention to detail and following the proportions and methods that lead to a good crust.

I was probably 10 or 11 years old when my Mom presented me with her copy of the Settlement House Cookbook and told me to read the four or five pages of instructions on making pie crust. Then we talked about what I had read so that she knew that I understood what it said before I ever set foot into the kitchen or got out the flour and pastry blender.

Don't know what a pastry blender is? Well, it is a most useful tool, a set of thin dull blades or wires, gathered to each side of a handle. The alternate (prior to food processors) was to hold two knives parallel and fairly close together and use them to cut the fat into the flour. The pastry blender is much easier to use.

One of the things I read all those years ago is to have a light hand with the mixing of pie dough. I usually fluff up the flour mixture a bit with the pastry blender before I add the fat. Then I work the fat in with gentle strokes and with as few as possible, while still getting the flour coated pat pieces that are no larger than a dried split pea. Having some very small pieces and some that size helps with getting a flaky crust. Finally, when you stir in the ice water...yes the water should have ice cubes floating in it because pie dough does best when everything associated with it is cold...you should use a dinner fork and lightly stir as you add water a tablespoon at a time. As the dough clumps, gently push the clumps to one side so that you are adding water to dry flour mix. Once the dough is damp enough...mostly clumps...you can turn it out on a floured surface and very gently gather the clumps together into a cohesive dough. That gets gingerly shaped into a ball and flattened just a bit, then the flattened ball gets wrapped in plastic wrap (although we used to use wax paper and it worked just fine) to chill. This allows the flour particles to absorb some of the moisture and for the dough to relax. That will make it easier to roll out. Use your rolling pin to both roll out the dough and transfer the round to the pie pan by draping the rolled out dough over the rolling pin.

A few years ago I tried a recipe from Martha Stewart where you use a food processor to make the dough and, if you follow the instructions fully, you will have a great pie dough.

Don't look askance at Pillsbury ReadyCrust pie dough circles, either. They are ready to use once warmed up a bit and I get compliments all the time on pies made with them.

So do consider making your own pie this holiday season. A pumpkin pie is the easiest...in the U.S. the recipe is on the can of Libby's solid pack pumpkin...just be sure to use solid pack, not pumpkin pie mix. With a ReadyCrust circle, it goes together in about 10 minutes and bakes in another 30 or so and you will be a star when you present your home made pie which will taste worlds better than anything you can buy. If you want more of a challenge, you can roast halved Sugar Pie pumpkins, then puree the cooked pumpkin in your food processor after making that great food processor pie dough. If you are careful there will be scraps of dough to use to decorate the top.

For a Pumpkin Pie Spectacular pie, try the recipe HERE. You will be a dessert hero!

The Sweeter Side of Squash

It's entirely possible that I have one or more pumpkin pie recipes on this blog, but I have to post about the pie I made last Monday. Sweetie loves pies much more than cake. When he mentioned that on Sunday, I asked what kind was his favorite. He said that any pie was good pie, so I made a traditional pumpkin pie. The only thing unusual was that I used a 10-inch pie pan for it and I used a butter based crust instead of refrigerated crust or a shortening-based one. He claims it was the best pumpkin pie ever made. He might be biased. You can find the crust recipe HERE or on yesterday's post.

Not sure about it being the best, but it was an excellent example of its kind. The crust was flaky and crisp and not only tasted grand, but smelled wonderful. The filling was silky, creamy, not too sweet, and not too rich, but fully pumpkin flavored. I used the ingredients on the back of the Libby solid pack pumpkin for the ingredients, but I changed it a bit. I used brown sugar for the sugar, added nutmeg to the spice mix and cooked it slightly less than the recommended time. My recipe below has the changes. If at all possible, use evaporated milk. It provides a really creamy texture. There seems to be less water in it than in regular milk, so that might be the reason.

This is another one you may want to bookmark for the upcoming holidays. I know I will.

Pumpkin Pie

3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg, freshly ground

2 large eggs
15 oz pureed pumpkin
12 oz. evaporated milk
1 unbaked pie shell

Preheat oven to 425 degrees F with the rack in the center of the oven.

In a small bowl mix together the sugar, salt and spices.

In another bowl, whisk the eggs and then whisk in the pumpkin and sugar spice mixture. Gradually add the evaporated milk.

Pour pumpkin mixture into the unbaked pie shell.

Bake the pie for 15 minutes in the preheated 425 degree F oven, then reduce heat to 325 degrees F and bake another 35 - 50 minutes. Center should be barely set. Knife inserted in the center will come out almost clean or clean. Don't over bake.

Cool Pie on a cooling rack for 2 hours. Refrigerate then, or serve.

Ideas for YOUR Feast

The most common complaint, or at least comment, that I hear after Thanksgiving or other food related family gatherings is "I'm so full I can't eat another thing", and then we bring out the dessert and everyone finds rooms for just a little more. Why do we do this? Well the essence of hospitality in many cultures is to provide far more than enough food when you entertain.

Now that we have clearly entered the time of year when the groaning board is expected, anticipated with delight, and set up proudly by hosts and hostesses, here are some ideas from past posts to help you exceed expectations and create an even more festive holiday meal.

Some of these are simple but satisfying, like the pear-cranberry crisp. Some are quite traditional, like the Stuffing recipe from my Family Food cookbook. Some are over the top like the Pumpkin Pie Spectacular...your family and friends will be very impressed...and grateful...if you make it.

No matter what you serve, here's wishing you and yours very happy holidays!
XO Elle

Holiday Recipes from Soup to Nuts:

Soups -Butternut Squash Soup http://feedingmyenthusiasms.blogspot.com/2006/11/soup-shared-with-friends.html - Very seasonal, smooth and delicious!- Pumpkin Spinach and Rice Soup http://feedingmyenthusiasms.blogspot.com/2010/10/frost-is-on-pumpkin.html - Simple to make and very warming, plus the flavor combination is great!

Salad - This one is perfect for this time of year - Paula's Winter Salad has greens and oranges and raisins and it's a composed salad so you can make it ahead.

http://feedingmyenthusiasms.blogspot.com/2008/01/orange-you-glad-you-heard-about-this.html

I'm not going to do a roast turkey recipe because Butter Ball does such a great job with that. I will, however, give you my favorite STUFFING recipe! Click HERE.

Side Dishes - The all time favorite, and one which is requested often, is a savory combination of wild and brown rice with the tang of cranberries. It goes REALLY well with roast turkey, but is great with pork roast, roasted chicken and roasted duck. Click HERE for a great seasonal side dish.

Still in the cranberry frame of mind? Try Cranberry Pear Sauce with your meal. It uses fresh cranberries which are plentiful most places this time of year. It's a bit like a chutney since it has some vinegar to offset the brown sugar.

It makes a great condiment with left over turkey, too. Click HERE for the recipe.

Looking for a healthy veggie side dish? Try Chard and Spinach with Onions, Currants and Lemon Zest. The flavors are clean and lively which is a nice counterpoint to the richness of other dishes on the groaning board. Find the recipe by clicking HERE.

Now it's time for my favorite part of the meal...dessert!

Desserts:

If you really want to WOW everyone, make Pumpkin Pie Spectacular with Gingersnap Crust. It takes pumpkin pie to the next level and really isn't too much more difficult than regular pumpkin pie. Click HERE to find the recipe.

Maybe you want to go with something seasonal but a little less rich? Try Pear Cranberry Crisp, maybe with a scoop of frozen yogurt added to each bowl when served. The crisp recipe is HERE.

With pomegranates all the rage, you might want to try a tart that uses pomegranate juice to make a fruit curd for the filling and is also used to poach pears for the topping. It's unusual and delicious. Click HERE for the Pomegranate Lemon Tart with Poached Pears.


Last, but not least, HERE is a recipe for a Mosaic Nut Tart (see, nuts came at the end as promised and the photo is at the top of the post) that is similar to pecan pie, but just a little different. Dollop on some whipped cream and enjoy a sweet slice...maybe as you watch the last Bowl game of the day?

If you enjoy any of these recipes and have the time, come back and let me know, OK? Always fun to share and rewarding to know that others liked 'em.

My, My... Pumpkin Pie

Never did make an apple pie when the Gravensteins were ready. The days just swirl by like the bright leaves falling from the trees. Right now I'm getting ready for big doings...fun with family this week plus getting ready for clinic at work. It is unlikely that I'll find time to make a pie before Thanksgiving, and a dear friend is doing dessert, so no pie baking for me then, either. Instead, I made a pie today and rewarded Sweetie and Straight Shooter for replacing the tarp on the pump house roof, plus myself for all of the chores associated with becoming a temporary B&B.

Sparkle Plenty gifted me with a couple of lovely sugar pies, so pumpkin pie was the obvious choice, especially since I cooked the pumpkin flesh in the oven Friday.

A spin in the food processor turned it into a lovely golden puree. Mom's recipe for pie crust was tweaked just a bit by the substitution of whole wheat pastry flour for some of the regular flour. I used 2% evaporated milk and eggs, brown sugar and spices for the filling, along with that glorious fresh pumpkin.

The results were a delight. The filling was lighter in texture than it is when I use canned pumpkin and the pumpkin flavor was actually more subtle, so the spices were more forward. We all liked it better than the standard filling and the crust was just great!

If you are going to make this, the only tip I have is to allow enough time and to handle all of the crust ingredients lightly. It also helps to have the crust ingredients no warmer than room temp and colder is actually better. I keep my whole wheat flour in the fridge, so that cooled down the mixture nicely.

Hope you are enjoying the fall and looking forward to some fun, too, this week.

Fresh Sugar Pumpkin Pie with Whole Wheaten Crust

1 sugar pumpkin
2 large eggs
¾ cup brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
10 oz. evaporated milk or light cream
1 unbaked 9 inch pie shell (recipe below)

Pierce pumpkin with a sharp knife in a couple of places, then place on a baking sheet and bake in a 375 degree F. oven for about ½ hour to 45 minutes, or until the flesh is tender when pierced, although the shell of the pumpkin will be hard. Remove from oven and set aside to cool until cool enough to handle.

Using a sharp chef’s knife or cleaver, cut the pumpkin open and scoop away the seeds and stringy parts.

Discard seeds or use for another purpose. Discard stringy parts. Scoop the pumpkin flesh out of the shell and set aside to cool to room temperature. This can be done a day or two in advance of baking the pie. Put the pumpkin flesh in a cover container and refrigerate. Return to room temperature.

Prepare the pie shell as described below, or use a pre-made pie shell if desired.

In a mixing bowl beat the eggs slightly, then add the brown sugar and beat to combine. Add the salt and spices and combine well.

Take the pumpkin flesh and put into the bowl of a food processor. Process with the steel blade until a smooth puree develops. Measure out two cups. Reserve the rest for another use.

Add the prepared pumpkin puree to the egg mixture and combine then slowly add the evaporated milk or light cream. When blended, pour the filling into the unbaked pie shell (which has been placed on a baking sheet), making sure to leave at least ¼ inch of the sides unfilled to allow for expansion during baking. If you have remaining filling, you can bake it in a buttered ramekin or custard cup as a treat for the cook!

Place the cookie sheet with pie in a preheated 425 degree F. oven fore 15 minutes. Then reduce oven temperature to 350 degrees F. and continue baking for another 40-50 minutes or until a knife inserted in the center comes out clean. Cool on a rack at least 45 minutes, up to 2 hours. Serve at once or refrigerate. Not a good idea to freeze this pie.

Whole Wheaten Pie Crust
based on Mom’s pie crust in Family Food
makes a 2 crust pie or two single crust pies…you only need one crust for the pie above

1 ¼ cup all-purpose unbleached flour
1 cup whole wheat pastry flour
1 teaspoon salt
¾ cup shortening
about 1 cup ice water, measured by tablespoons

Sift the flours and salt into a bowl. (If the wheat flour particles from the whole wheat flour won’t go through the sifter, dump them on top of the sifted flours and whisk the mixture with a wire whisk to combine all.)With a pastry blender or 2 knives, cut shortening into flour until mixture resembles coarse meal. Sprinkle the water, a tablespoon at a time, over the mixture, stirring gently with a fork until all flour is moistened (6-8 tablespoons usually). Press dough gently into a ball. Wrap in plastic wrap and chill before rolling out. (I cut the dough in half and wrapped into two discs to chill.)

If chilled as one ball, divide dough into two pieces. Roll out each piece until it is slightly larger than the pie tin. Fit into the pie tin and flute the edges for a pie shell. Makes one 2-crust pie or 2 9” pie shells.