TWD #40: Tale of Two Pies Part II
Now that the turkey’s been carved, the mashed potatoes are mushy, the cranberry sauce is sour, the wishbone’s been pulled, the family’s gone home and the dishes are done (I heart my dishwasher!), I can finally sit down and finish my Thanksgiving Twofer Pie tale.
I left you all hanging with my pie dough in Part I but let me just tell you that the pie dough was worthy of its own post.
When I mentioned to MIL that I was making a twofer for Thanksgiving dessert she kinda crinkled her nose and said “No, just make pumpkin.” She’s obviously a pumpkin purist and knows what she likes. But I decided since I wanted to participate in this week’s TWD challenge AND make my MIL happy, I made twofer “cup-pies” + plain ‘ol pumpkin “cup-pies”. I have to admit the idea was inspired by Wendy’s pie-lettes since she posted hers on Tuesday and I got a sneaky peak before I made mine. Isn’t everything cuter as a mini? (Thats what I say about my short stature. HAHA.)
You can find the full recipe (in English and French) on Vibi from La Casserole Carree‘s blog. Also don’t forget to see what the other TWD bakers thought about Dorie’s Twofer pie. Some of us already posted but some of us are still recovering from Thanksgiving pie coma and will post by November 30th per this week’s
slacker participation rules.
What I learned this week:
I am not a pumpkin pie fan but add in some pecan filling and I flip flop from hater to lover.
PS. Anyone go Black Friday-ing this morning? Love me some Black Friday! I don’t care if I only saved $20 on my camera’s removable mass storage device. Playing Go Fish with random strangers, balancing a coffee cup, while freezing your arse off in front of Best Buy at 3am is priceless. Sleep is for the weak! HAHA. I can’t wait for next year!
Thanksgiving Twofer Pie
Recipe from Baking: From My Home To Yours, Dorie Greenspan
I used a 3″ diameter circle cookie cutter
I centered the circle dough in each cupcake well and used my fingers to press the dough up the side to create a “cup”
Pumpkin filling (L) and Pecan filling (R)
I chilled the dough in the cupcake pan overnight. I didn’t prebake my crust. Just spooned in the filling and baked at 450F for 10 minutes and then lowered the temp to 300F for 35 minutes.
I had some leftover dough so I cut out some little shapes and used it to garnish each “cup-pie”
Husband rating: A+
T thought he was a pumpkin pie purist but after one bite of the twofer he changed his tune and raved between bites!
Wifey rating: A
I prefer pecan pie to pumpkin pie so I liked the twofer but I prefer more pecan filling for next time.
Other rating: A/A+
Which one do you think were gone in 5 minutes flat? Plain pumpkin or twofer? The twofers! The whole family raved about it. My MIL is still a pumpkin purist but she said the twofer was pretty good too. Score one for this daughter-in-law!
Next week: Linzer Sable pages 134-135
Entry filed under: Tuesdays With Dorie.