November 24, 2010 Leave a comment
Oh kids! Did you think that I’d forgotten about you? Did you worry that I wouldn’t come up with a little Thanksgiving something to complete your holiday table? Probably not, because if you’re like me, you are so ridiculously overwhelmed by the fact that Thanksgiving is TOMORROW for crying out loud, that you have precious little room to think about anything else. For the love of all things good, where is the time going?? Remember that one time when I said that I’d have all of these new and exciting things for you? Yeah. About that… I really truly do, but life came at me fast over the past couple of weeks and things got a bit sidetracked (apologies in advance for a pictureless post. Fingers crossed that I can get them up this afternoon. You know, after I actually bake the pies and all…). And then I’m (knock on wood) going on a bit of a holiday next week (Hawaii! Woo hoo!). I promise that after I disconnect the Mai Tai drip, I will be back in full force. Please stick around, ok? You all make me happy and I’d like to return the favor.
Even though I haven’t actually made the pie for this Thanksgiving yet, it is my go to Turkey Day dessert, so I can completely stand behind it. A couple of years ago, I decided to mix things up a bit and try something else, and you know how that turned out. It was kind of like when you have your very best friend for years and then the new girl comes to town and she seems like the perfect person to be your new best friend and even though you know better you ditch the old best friend for the new one and she totally stabs you in the back and steals your boyfriend. And then you have to go begging your old friend to take you back. Not that that ever happened to me, but you get the point (I hope. It’s early and while this all makes sense in my head, I worry that it’s not translating). At any rate, the pie is relatively easy as pies go, but I’m going to say go ahead and use a pre-made crust, because who has time to cut butter into flour and all that other crazy at this late date (and if you do have the time, god love you and please stop by my house with some fresh dough). I will also suggest that you pick yourself up a handy blow torch to make the brulée topping, because putting it under the broiler is a little iffy and who doesn’t like to have some fun with a blow torch around the holidays? If you do go the broiler route, be sure to cover the edges of your crust with foil so there are no burnt bits. Oh! And a little whipped cream never hurt anyone.
Since I’ll be making duck, I can’t help you out on the turkey part, but in case you need some ideas for sides, check out the posts on cranberries, roasted sweet potatoes, cornbread stuffing and corn goodness. All are super easy and delicious, which is exactly what we need as the holiday madness descends. I, of course, wish you a lovely Thanksgiving, filled with happy times and enough leftovers for a midnight snack…
Updated: I decided to do mini pies and the first time around worked well. Just bake on a cookie sheet for about 25 minutes, chill and do your bruleeing before serving. The second time around for a party, I bruleed and then transported, and the sugar melted and there was no turning back to the crunchy sugar coating I’d perfected before I left home. Lesson learned: carry a blow torch with you at all times. So, I have to give this 3 stars, because while it’s tasty as can be, the inability to be able to rely on it turning out right each time is too much for my baker’s heart to handle…
Pumpkin Pie Brulée (courtesy of Bon Appetit)
- 1 15-ounce can pure pumpkin
- 3/4 cup plus 4 tablespoons sugar
- 3 large eggs
- 1 1/4 cups whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 1/4 teaspoon salt
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F.
Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.
Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.
Flaky Pie Crust Dough
Yield: Makes one 9-inch crust
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
- 2 tablespoons (or more) ice water
Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms. Sprinkle with 2 tablespoons water. Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before using.)