Well, I managed to make my first pie from scratch! It wasn't an awful experience as I had expected it to be! My biggest challenge was the crust - as predicted - as I've never had luck rolling out dough (even when I had to do it for cookies). There's an exact science to that which I'm not sure I'll ever "get."
I'm sure it sounds a bit bizarre that I chose to make a very holiday-esq pie in January, but truth be told I went a little nuts during a pumpkin in a can sale around Thanksgiving and had a couple of cans left over. I wanted to use them up so this pie was born from that.
Pies take some time - that's the lesson of pie #1. The crust takes time to make, then time to wait as it settles before being ready to use the most intimidating kitchen tool of them all: the rolling pin.
I was up early on Saturday morning to make the crust - very simple to assemble:
It took all of 15 minutes to get that wonderful disk of dough! At that point, I was impressed by myself and eager for the next step, but into the fridge the dough went and waited.
I left it in the fridge for 2 hours because I had an appointment to get to. Once I returned, I let the dough get to room temperature before I even attempted to roll it out.
In the meantime, I prepped the pumpkin pie filling:
Once the dough seemed soft enough, I began the daunting task of rolling it out:
It didn't take long to do, but was frustrating because it wasn't easy to roll out. I think I left it in the fridge too long!
Because I had a hard time rolling it out, the sides weren't even and I couldn't flute the edges as the recipe said to. I attempted to do it on the edges that had left over - you'll see it better below. I then put the pumpkin pie filling into the prepared crust:
Into the oven the pie went to be baked for 30 minutes. It was then time to prepare the pecan topping!:
Um, that's looking pretty nasty if you ask me, but I followed the instructions! Oh well, unto the next step!
The pie was done after 30 minutes and then it was time for the pecans to be placed on top! This was probably my favorite part as I loooooovvveeeee to arrange things neatly!
Once the pecans were assembled, the corn syrup went over it. Now, there was a lot of syrup that was made and I did 1 full ladle on the pie and had plenty left over. I think the syrup recipe could be cut in 1/2 or else you waste so much.
Back in the oven in went for another 20 minutes. Then came out like this:
I was disappointed in the presentation since the crust ruined it. BUT I'm not going to be too hard on myself because I'm not selling these pies and I feel like any homemade pie always has some sort of fault on it no matter how good a baker you are! All in all, I think I did a fairly good job for my first pie of the year!
Little later in the day, I had my neighbors/friends Leah & Robert over for my first pie party! Leah is a wonderful baker and I've indulged in her most amazing apple pie before. For the party she made a savory pie which was basically a burrito in pie form (ridiculously good!) and a tar heel pie. I never heard of tar heel pie before, but just as I was looking at it, I commented on how I've been craving brownies and how it looked like a brownie. Well, it basically was a brownie! It was so beyond delicious. I really enjoyed both her contributions to the party!
Here are some pie party pics:
Leah's Tar Heel Pie
Pie Buddies
Slice of pecan pie (showing off my vintage chinaware!)
And a slice of tar heel pie (I'm embarrassed over the remnants of pumpkin on the plate - sorry!)
Here's the recipe!:
Pumpkin-Pecan Pie
Makes: Two 9-Inch Pies (24 servings)
Crust:
2 cups unsifted all purpose flour
1 1/2 sticks unsalted butter, chilled
6 to 7 tablespoons ice water
Pumpkin Layer:
2 large eggs, separated
1/2 cup sugar
1 16-oz can pumpkin
1/2 cup half and half
2 tsp pumpkin pie spice
1/2 tsp salt
Pecan Layer:
3 tbsp unsalted butter
1/2 cup sugar
1 cup dark corn syrup
1 tsp pure vanilla extract
2 large eggs
2 cups pecan halves
1 For the crust: Put the flour in a large bowl. Cut in the butter using a pastry blender, 2 knives, or your fingers until the mixture resembles course meal. Sprinkle int he ice water, 1 tablespoon at a time, tossing lightly after each addition just until the pastry holds together. Divide the dough in half and shape each piece into a disk. Wrap each disk and refrigerate for a least 1 hour.
2 On a lightly floured surface, roll one disk into a 12-inch round. Gently fit the dough into a 9-inch pie pan, fold the overhang inward and form a high fluted edge. Repeat with the other pastry disk. Refrigerate while you prepare the pumpkin filling.
Preheat the oven to 350 degrees F.
3 For the pumpkin layer: In a small bowl, using a handheld mixer on high speed, beat the egg whites until soft peaks form. In a large bowl, using the same beaters and the mixer on lower speed, beat the egg yolks, sugar, pumpkin, half-and-half, spice, and salt until blended. With a rubber spatula, fold the egg whites into the pumpkin mixture. Divide the filling between the two pie shells and bake for 30 minutes.
4 Meanwhile, prepare the pecan layer. In a 1-quart saucepan over low heat, melt the butter. Remove from the heat and stir in the sugar, corn syrup, and vanilla. Beat in the eggs.
5 Carefully arrange the pecans in a single layer on top of the pumpkin layer in a decorative pattern. Pour the sugar mixture over the pecans, taking care not to disturb them.
6 Return the pies to the oven and bake until a knife inserted 1 inch from the edge comes out clean - 15 to 20 minutes. Transfer to a wire rack and cool completely. Gently cover and chill.
