Comments on: Perfecting the Traditional Pumpkin Pie http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-traditional-pumpkin-pie/ Lost Recipes and Techniques for the World's Best Candies, Cakes and Other Delights Wed, 16 Jul 2008 13:27:11 +0000 http://wordpress.com/ hourly 1 By: Ann http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-traditional-pumpkin-pie/#comment-258 Ann Tue, 13 Nov 2007 13:16:14 +0000 http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-traditional-pumpkin-pie/#comment-258 Wonderful post! I was converted to making my own filling long ago... about the time I started making sweet potato pies and realized it wouldn't be so very different. My guilty secret for good pie crust is the Cuisenart. Until then I honestly could <em>not</em> make a crust that wasn't tough. The processor does a far better job of cutting the fat into the flour without overmixing than I've ever managed. But don't tell my grandmother.:-) Wonderful post! I was converted to making my own filling long ago… about the time I started making sweet potato pies and realized it wouldn’t be so very different. My guilty secret for good pie crust is the Cuisenart. Until then I honestly could not make a crust that wasn’t tough. The processor does a far better job of cutting the fat into the flour without overmixing than I’ve ever managed. But don’t tell my grandmother.:-)

]]> By: Tabitha Jones http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-traditional-pumpkin-pie/#comment-255 Tabitha Jones Thu, 08 Nov 2007 20:55:30 +0000 http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-traditional-pumpkin-pie/#comment-255 Thanks for your suggestions! Pumpkin pie is my favorite. I make mine with a pecan topping that really makes it special. Chop 1/2 cup of pecans, add 3/8 cup brown sugar and 1/8 c melted butter (mixing in a plastic bag works well). Place on cooled pie and broil it until caramelized. Hope you like it! <strong><em>SpinningSugar</em></strong>: An absolutely outstanding suggestion, Tabitha! I like the mixing method, too. Many thanks for adding that to the post! Happy Thanksgiving to you and yours. Thanks for your suggestions! Pumpkin pie is my favorite.

I make mine with a pecan topping that really makes it special. Chop 1/2 cup of pecans, add 3/8 cup brown sugar and 1/8 c melted butter (mixing in a plastic bag works well). Place on cooled pie and broil it until caramelized.

Hope you like it!

SpinningSugar: An absolutely outstanding suggestion, Tabitha! I like the mixing method, too. Many thanks for adding that to the post!

Happy Thanksgiving to you and yours.

]]> By: realworldmartha http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-traditional-pumpkin-pie/#comment-250 realworldmartha Thu, 08 Nov 2007 00:07:36 +0000 http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-traditional-pumpkin-pie/#comment-250 That sounds yummy (although I don't think I am ready to start using real pumpkin -vs can- yet. So here's my question on pies. I make a pretty mean, and big, apple pie. It comes up beautifully but after the apples bake down and the pie sits for a little while the top sinks. What to do to prevent this??? Thanks, Debbie aka The Real World Martha (not prefect!!!) <em><strong>SpinningSugar</strong></em>: The method for using canned pumpkin is below...keep reading! RealWorldMartha, you're a woman after my own heart. I love apple pie and I can answer your question. Your very common result of having a large gap between the surface of your apples and the top of the crust is caused when the top crust cooks faster than your filling. The secret is in pre-cooking your apples and sugar and spices for about 5 minutes over medium heat (stirring often), then removing from heat and adding your cornstarch slurry and mixing well. You don't want your apples to turn to the consistency of canned apple filling, but to just begin the cooking process and soften the apples. Flash-chill the apple filling in the refrigerator for 30 minutes (or by placing the pan in a large bowl of ice water for about 15 minutes). Then pour into your shell, add your top crust, crimp, brush with egg wash, vent and bake. Many folks will simply place a sheet of aluminum foil (sprayed with oil) on top of the pie, but this creates a much flatter pie. Like you, I like mine a mile high and something to brag about. I hope that helps. And may I also add what a wonderful blog site you have there! I truly enjoyed finding you and loved your frugal, creative ideas! God bless, and may He bring you and yours the happiest of holiday seasons of your life. That sounds yummy (although I don’t think I am ready to start using real pumpkin -vs can- yet. So here’s my question on pies. I make a pretty mean, and big, apple pie. It comes up beautifully but after the apples bake down and the pie sits for a little while the top sinks. What to do to prevent this???
Thanks,
Debbie aka The Real World Martha (not prefect!!!)

SpinningSugar: The method for using canned pumpkin is below…keep reading!

RealWorldMartha, you’re a woman after my own heart. I love apple pie and I can answer your question. Your very common result of having a large gap between the surface of your apples and the top of the crust is caused when the top crust cooks faster than your filling. The secret is in pre-cooking your apples and sugar and spices for about 5 minutes over medium heat (stirring often), then removing from heat and adding your cornstarch slurry and mixing well. You don’t want your apples to turn to the consistency of canned apple filling, but to just begin the cooking process and soften the apples. Flash-chill the apple filling in the refrigerator for 30 minutes (or by placing the pan in a large bowl of ice water for about 15 minutes). Then pour into your shell, add your top crust, crimp, brush with egg wash, vent and bake.

Many folks will simply place a sheet of aluminum foil (sprayed with oil) on top of the pie, but this creates a much flatter pie. Like you, I like mine a mile high and something to brag about.

I hope that helps. And may I also add what a wonderful blog site you have there! I truly enjoyed finding you and loved your frugal, creative ideas!

God bless, and may He bring you and yours the happiest of holiday seasons of your life.

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