Recipe for this week: Thanksgiving Twofer Pie
Tuesdays with Dorie Blogroll
Baking From My Home To Yours
So, what can I say about this pie other than that it was really delicious? I made this for a get together with my family Saturday night while my brother was visiting from the Oregon/Washington State area. I used a rather deep dish, so we decided to increase the amount of pecan filling by half to make sure the pie came all the way to the top. This resulted in a very, very golden crust because the pie had to bake twice as long before it set up.
This was a rather homely pie when cut, but, like I said, it sure tasted good – especially with a little vanilla bean ice cream. The only other change I made was to use maple syrup in place of the rum and also partly in place of the corn syrup in the pecan filling. This was mainly just out of necessity since it was imitation syrup (in other words, maple flavored corn syrup) when I started baking and didn’t realize I was mostly out of corn syrup.
I am still running super behind, but I wanted to get this up in time for those that are making it later this week for their Thanksgiving table. I do recommend covering the edges of your crust with foil when the pie is back in the oven baking with the filling so that it doesn’t overbrown. As I mentioned, since I had to back mine twice as long to get it to set up there wasn’t a lot of hope. The crust was still delicious though – flaky and with a deep caramel color and flavor.
Happy Thanksgiving Everyone!