November 23rd, 2011
Pie – it’s the beloved bring-along holiday dessert, and they are more popular than ever. Pie shops are popping up all over the place. Mini and hand pies are one of the hottest new trends and there’s something for everyone when it comes to these treats.
Apple walnut, chocolate cream, lemon meringue, pear with salted caramel… the possibilities are endless when it comes to unique flavor combinations. You can get creative with the fillings as well as the crust. I like to add goodies such as sliced almonds, fine chopped walnuts or poppyseeds into my crust. And speaking of crust: what’s your preference? Butter, lard, shortening, or maybe even a touch of bacon fat? That’s just fine by me!
When the holidays roll around, it can be a bit of a tight-rope walk preparing your baking list – maybe everyone wants something different. Apple? Pecan? Pumpkin? Just a little bite of this or a tiny slice of that… well, I have the perfect fix! My “Gimme Both” Pumpkin-Pecan Pie has a luscious layer of pumpkin filling and another of sweet pecans! Top it with a poof of bourbon whipped cream and everyone wins!
Oh, and one more thing: pie for breakfast? Yes please! It’s the holidays – go ahead and have a little splurge!
So whatever your pie personality, indulge yourself and your loved ones this holiday weekend, and Happy Thanksgiving! -Kathy
“Gimme Both” Pumpkin-Pecan Pie with Bourbon Whipped Cream
Makes 1 (9-inch) pie
1 (9-inch) uncooked Classic Flaky Pie Crust (recipe follows)
3/4 cup canned pumpkin
1/4 cup sugar
3 Tbsps sour cream
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
1 tsp butter, melted
1 tsp vanilla extract
1 cup pecan halves or pieces
Bourbon Whipped Cream
1 cup cream
3 Tbsps sour cream
3 Tbsps packed brown sugar
1 Tbsp bourbon
Preheat an oven to 425°F.
In a medium bowl, whisk together the Pumpkin Layer ingredients. Set aside.
In another bowl, combine all of the Pecan Layer ingredients except the pecans and mix until smooth. Stir in the pecans.
Spread the pumpkin mixture into the unbaked pie shell, then very carefully spoon the pecan mixture over the top, being careful to keep the layers separate. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for another 25 to 30 minutes, or until the filling is slightly puffy and the pecan layer is just set. Cool on a wire rack.
To make the Bourbon Whipped Cream: in a large bowl, whip the cream, sour cream, and brown sugar until lightly whipped. Stir in the bourbon.
Serve the pie with dollops of Bourbon Whipped Cream. The pie will keep, covered and refrigerated, for 2 to 3 days, but I don’t know anyone who could keep this pie that long!
Classic Flaky Pie Crust
Makes 1 (9-inch) pie crust
1 cup flour
1/4 tsp salt
1/4 cup shortening or lard
2 Tbsps cold butter
2 Tbsps ice water
In a large bowl, mix the flour and salt. Cut in the shortening and butter until the particles are pea-sized. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together in a ball. Do not over-handle the dough. (If the dough is too soft, press it gently into a disk and refrigerate for about 20 minutes before rolling.) On a lightly floured surface, roll the dough out to a bit bigger than your pan. Brush any excess flour off the dough and fit the dough into the pan. Roll the dough over at the edges, trimming off any excess, then crimp it with your fingers to make a pretty crust edge. Chill the crust until you’re ready to fill and bake it.
Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.