Pumpkin Pie With Secrets: Intense Taste & No Soggy Crust For People, Who Don't Like Pumpkin Pie - Thanksgiving Classics

 Annual Thanksgiving Recipe

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

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

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

Republished November 16, 2008 (Reissued Nov. 16, 2009 - H:1,043).. Total H:5,153 + H:4 to date

Pumpkin Pie

With Secrets:

Intense Taste &

No Soggy Crust

For People, 

Who Don’t Like

Pumpkin Pie -

Thanksgiving

Classics

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. Piecrusts, originally, were only used to hold the filling and were not meant to be eaten. A soggy piecrust today is not meant to be eaten by me.

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

Tabacco’s Codes:

-----C = Cup
-----T = Tablespoon
-Tblsp = Tablespoon
------t = teaspoon
---tsp = teaspoon
-PHO = PreHeated Oven
---lbs = pounds



Etude Culinaire

PUMPKIN PIE WITH 2 SECRETS
(Doubled Recipe For 2 Pies - For 1 Pie, Halve Custard Ingredients)

2 x Darlene Schulz pastry recipe (for 2 1-crust pies)
1Tblsp butter, softened for greasing pie pans before baking filling


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. (After cooling, remove pie crusts to serving dishes)

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. It makes a helluva difference!!!!! And yes, it is work!

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
3/4C ---------Crisco/butter combo--1+1/2C
1 -------------egg, beaten ----------2
1 t -----------white wine vinegar ---1T
2T -----------cold water/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


Source: New York 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

Any questions, contact Tabacco toute suite!




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


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




'

If you try nothing else in life, try this Sour Cream Apple Walnut Pie at The Little Pie Company!

They do ship! But they don't ship Pumpkin Pie! If you want great Pumpkin Pie, scroll back to the top of this page and start over. (UPDATE: They do have Pumpkin Pie now as of Thanksgiving, 2008, but they now only have 2 locations. I just tried their pumpkin pie a week ago. It was good, but no Threat to my Pumpkin Pie With Secrets!)

2009 UPDATE! LITTLE PIE COMPANY now carries Pumpkin Pie - it's very good, but mine is better!

2 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 XXXXXXXXXXXX (No longer at this location)


43rd Street shop:
424 West 43rd St. (between 9-10th Aves.)
Hours:
M-F 8am to 10pm,
Sat 8am to 8pm,
Sun 11pm to 6pm
(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.


In case you are wondering, this is an unsolicited, unpaid testimonial. Ask my cousin, Leona, in Houston. I wonder if I get a "free" pie for this free publicity? SMILE

Tabacco: I consider myself both a funnel and a filter. I funnel information, not readily available on the Mass Media, which is ignored and/or suppressed. I filter out the irrelevancies and trivialities to save both the time and effort of my Readers and bring consternation to the enemies of Truth & Fairness!

In 1981's 'Body Heat', Kathleen Turner said, "Knowledge is power".

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

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