Pumpkin Pie With Secrets: Intense Taste & No Soggy Crust For People Who Don’t Like Pumpkin Pie – Thanksgiving Classics

Pumpkin Pie With Secrets: Intense Taste & No Soggy Crust For People Who Don’t Like Pumpkin Pie

 

– Thanksgiving Classics

 

 

 

Culinaire Logo

 

I love pies!  But the classical pie presentation of a bottom crust with filling on top only works properly if the crust is pre-baked.  If the filling is baked in the crust, the crust is invariably soggy and unappetizing.  Pie Crusts, originally, were only used to hold the filling and were not meant to be eaten.  A soggy pie crust today is not meant to be eaten by me!

 

Prebaked Pie Crust Images

 

 

Lots of Pie Crusts, but where are the Pies?

 

Some solutions, such as partial pre-baking the crust, adding thickener to the filling, or insulating the crust with some prophylactic prior to adding the filling, only ameliorate the problem; they don’t solve it.  Partial pre-baking is an upfront admission, on the chef’s part, that the chef anticipates a soggy crust.

 

 

 

There are many ways to eliminate the problem almost entirely.

 

 

 

1- Pre-baked or blind baked crust pies

 

2- Fried pies

 

3- Top crust deep-dish pies

 

4- Fruit Turnovers

 

5- Upside-Down pies & tarts

 

6- Fruit Dumplings (only bottom subject to sogginess)

 

7- Crumb Topping pies, Betty, Crumble, Cobbler etc.

 

8- Basically non-juicy filling pie

 

 

 

Pumpkin Pie With A Secret actually has 2 secrets:

 

1- Pre-baked Crust category to prevent soggy crust

 

2- Grate all your own spices for exceptional taste intensity

 

 

 

Tabacco’s Codes:

 

—–C = Cup

 

—–T = Tablespoon

 

Tblsp = Tablespoon

 

——t = teaspoon

 

—tsp = teaspoon

 

PHO = PreHeated Oven

 

—lbs = pounds

 

 

Pumpkin Pie Images

These Pumpkin Pies look enticing, but what about the crusts? Are they all soggy? I have the Solution!

 

 

 

Etude Culinaire

 

 

PUMPKIN PIE WITH 2 SECRETS

 

(Doubled Recipe For 2 Pies)

 

2 x Darlene Schulz pastry recipe (for 2 1-crust pies)

 

1Tblsp butter, softened

 

 

 

         Custard Filling

 

1.5C light-brown sugar, packed

 

10 eggs (2+2/3C)

 

1tsp cinnamon*

 

1tsp ginger*

 

.5tsp nutmeg*

 

.25tsp cloves*

 

1tsp salt

 

2lbs pumpkin (4C)

 

2C heavy cream

 

 

 

Procedure

 

1.Make pastry, form into rounds for 9″ pan, place into pie pans, prick and place pie weights on parchment paper circles in piecrusts.

 

 

 

2.Refrigerate 1/2-hour, then blind bake @450ºF. in PHO for 10-12 minutes or until golden.

 

 

 

3.Butter insides of 2 pie pans.

 

 

 

4.In mixer, blend sugar, eggs, pumpkin, cream & spices until smooth.

 

 

 

5.Pour most of filling into prepared pans, reserving about 1 cup.

 

 

 

6.Place pans in large Bain Marie filled by 1/2-inch water on oven shelf; pour in remaining filling.

 

 

 

7.Bake in PHO @350ºF. fifty minutes or until knife tip, inserted in filling, comes out clean.

 

 

 

8.Cool on wire rack.

 

 

 

9.Loosen filling from pan with knife around edge and by tilting pan from side to side slowly; slide filling into pre-baked pie shell. (NOTE: Use of knife may not be necessary)

 

 

 

*Use only freshly grated spices.

 

Serve with vanilla ice cream. 

 

This method insures there will be no soggy crust!

 

 

 

Source: McCall’s Cooking School #1

 

 

My favorite piecrust of all follows:

 

Etude Culinaire

 

Darlene Schulz Pie Pastry

 

Double Recipe Makes one 9-10 inch double-crust or 2 single-crust pies

 

 

Single Recipe                                            Double Recipe

 

2C+2t                     Heckers flour               4C+4t

 

2t                            granulated sugar         4t

 

1t                            salt                               2t

 

3/4-C                      Crisco/butter combo     1+1/2C

 

1                             egg, beaten                  2

 

1+1/2t                     white wine vinegar       1T

 

2T                       cold H2O w/ice cubes      4T

 

 

 

Procedure

 

1-           Into mixing bowl sift together 2 cups flour, sugar and salt

 

2-           Cut in Crisco/butter combo

 

3-           Blend casually so that butter/Crisco visible in dough

 

4-           In small bowl, combine egg, vinegar and water

 

5-           Using fork or knife, stir liquids into flour mixture forming a soft dough

 

6-           DO NOT OVERWORK

 

7-           Sprinkle with remaining 2 teaspoons flour

 

8-           Chill one hour before using; also chill pie pans per Alton Brown

 

S: HET Notebook o/o Daily News, 11/3/82

 

 

 

Graham Cracker Adaptation

 

When rolling out the dough to form circular piecrust, gradually roll in one-half cup graham cracker crumbs per piecrust (on both sides of crust).  This adaptation is particularly useful with Lemon Curd Meringue Pie, instead of Graham Cracker Crumb Crust, which might become soggy from curd filling when pie goes back into oven to brown the meringue.                 

 

Source: Cook’s Illustrated ATK “Lemon Meringue Pie” episode

 

 

For those of you, too lazy to make your own pies, there is no equal to:

 

logo Little Pie  LittlePietelnum

http://www.littlepiecompany.com/public5/index.cfm

 

Little Pie NW

 

Little Pie SW

sourCreamAppleWalnutLogo

SourCreamAppleWalnut

 

If you try nothing else in life, try this at The Little Pie Company!

 

They do ship!

 

3 New York City Locations

 

 

 

14th Street shop:

 

407 West 14th St. (between 9-10th Aves.)

 

Hours:

 

M-F 10am to 8pm,

 

Sat & Sun 11am to 6pm

 

(212) 414-2324

 

 

 

 

43rd Street shop:

 

424 West 43rd St. (between 9-10th Aves. where Tabacco shops)

 

Hours:

 

M-F 8am to 10pm,

 

Sat 8am to 8pm,

 

Sun 12pm to 7pm

 

(212) 736-4780

 

 

 

Grand Central Terminal shop:

 

Lower Dining Concourse

 

Hours:

 

M-F 8am to 9pm,

 

Sat 9pm to 8pm,

 

Sun 11am to 6pm

 

(212) 983-3538

 

The Grand Central Terminal Shop prices may vary.

 

 

 

Click Below for Thanksgiving Visual!

http://www.jacquielawson.com/viewcard.asp?code=HY27482779

 

 

 

 

T.A.B.A.C.C.O.  (Truth About Business And Congressional Crimes Organization)

Tabacco Wise Old Owl

 

 

Originally published for Thanksgiving 2005 on October 24, 2005.. (On Nov. 16, 2009, H:1,474 + C:3) (On Nov. 18, 2010 H:1,575 + C:3)

 

 

 

Republished November 10, 2006.. (On Nov. 16, 2009, H:707 +C:1).. (Nov. 18, 2010, H:813 + C:1)

 

 

 

Republished November 3, 2007 (On Nov. 16, 2009, H:1,929).. (Nov. 18, 2010, H:3,074)

 

 

 

Republished November 16, 2008 (Reissued Nov. 16, 2009 – H:1,043)..(Nov. 18, 2010, H:2,609)

 

 

 

Total H:8,071 + H:4 to date

 

 

 

 

To Read Or Write Comments On This Post, Go To:

http://culinary.t-a-b-a-c-c-o.org/?p=87

 

www.tabacco.t-a-b-a-c-c-o.org

Subdomain re National & World Political Secrets

 

www.wyandanch.t-a-b-a-c-c-o.org

Subdomain re Exploited Minority Long Island Community

 

 

 

 

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One thought on “Pumpkin Pie With Secrets: Intense Taste & No Soggy Crust For People Who Don’t Like Pumpkin Pie – Thanksgiving Classics

  1. ONE MORE ADVISORY!

    With due respects to Alton Brown, from whom I’ve learned a great deal, and the other TV chefs, these folks are sometimes wrong! Alton still bastes his turkey – WRONG! And he makes pie crusts in a food processor – DEAD WRONG!

    I use a plastic circular cover with a zipper to form my pie dough. The rolling pin never touches the dough. And you can see big gobs of butter in the uncooked dough circle because we are NOT making bread or cake here; we are making pie dough. Homogeneity is NOT what we want. My pre-baked crust is not puff pastry, but it’s pretty doggone close. I like to eat pastry that flakes in cornflake size leaves. Food processors don’t accomplish that!

    So for heaven’s sake, leave the food processor or the mixer alone when you make pie crust.

    Tabacco

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