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Twofer Thanksgiving Pie

Twofer Thanksgiving Pie

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Vibi from La Casserole Carrée is the hostess for this week’s Tuesdays with Dorie challenge.  Even though Vibi is not American nor will she be celebrating Thanksgiving this week, she picked Dorie’s Twofer Thanksgiving Pie recipe. 

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We are in Montana celebrating with family this week and lucky for you all, our family loves to eat, so I decided to make the Twofer Pie for a little pre-Thanksgiving indulging.  Yep, we enjoyed it a couple of days before the big feast day.  

The pie is two pies rolled into one:  pumpkin and pecan.  The recipe is straightforward, make the pie crust then add a basic pumpkin pie filling and top it with a pecan filling.  The pie smells wonderful cooking with the two different flavors blending.  I did have to cook it more than the recipe called for, probably due to altitude and it did come out rather soft still;  but, the flavor and texture were really nice.  The verdict, everyone in my family loved it this Twofer Thanksgiving Pie recipe. 

 

Yield: 8 servings

Twofer Thanksgiving Pie

Twofer Thanksgiving Pie

This recipe is being shared with persmission from Dorie Greenspan. It is the ultimate Thansgiving pie combining the love of pumpkin as well as pecan pies together.

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 20 minutes

Ingredients

  • For the Pie Crust
  • 1 1⁄2 cups all-purpose flour
  • 2 tbsp. sugar
  • 3⁄4 tsp. salt
  • 1 1⁄4 sticks (10 tbsp.) very cold (frozen is fine), unsalted butter, cut into tbsp.-size pieces
  • 2 1⁄2 tbsp. very cold (frozen is even better) vegetable shortening, cut into 2 pieces
  • For the Pumpkin and Pecan Fillings
  • 1 cup canned unsweetened pumpkin purée
  • 2⁄3 cup heavy cream
  • 3⁄4 cup (packed) light brown sugar, divided
  • 2 large eggs, plus 2 egg yolks, divided
  • 2 tsp. dark rum or bourbon
  • 1 tsp. pure vanilla extract, divided
  • 3⁄4 tsp. ground cinnamon, divided
  • 1⁄4 tsp. ground ginger
  • 1⁄4 tsp. plus 1/8 tsp. salt
  • 1⁄2 cup light or dark corn syrup
  • 2 tbsp. unsalted butter, melted
  • 1 1⁄2 cups (about 7 oz.) pecan halves or pieces

Instructions

    Crust: Put flour, sugar, and salt into a food processor; pulse to combine. Drop-in butter and shortening; pulse to cut into the flour. What you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing, gradually adds about 3 tbsp. ice water—add a little water and pulse once, add some more water, pulse again; keep going that way. Then use a few long pulses to get water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened, pulse in up to 1 tbsp. more ice water, to get a dough that will stick together when pinched. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour.

    Pumpkin filling: In a food processor, combine pumpkin, cream, 1⁄2 cup brown sugar, 1 egg, 1 egg yolk, rum, 1⁄2 tsp. vanilla, 1⁄2 tsp. cinnamon, ginger, and 1⁄4 tsp. salt. Pulse to combine. Set aside.

    Pecan filling: In a bowl, combine corn syrup, 1⁄4 cup brown sugar, butter, remaining egg and yolk, 1⁄2 tsp. vanilla, 1⁄4 tsp. cinnamon, and 1⁄8 tsp. salt; whisk until smooth.

    Preheat oven to 450°. Roll dough out to a 12" circle on a floured counter, turning dough over frequently; keep counter floured. Slide the dough into the fridge for about 20 minutes to rest and firm up. Fit dough into a buttered 9" pie plate; cut excess dough to a 1⁄4"–1⁄2" overhang. Fold dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge.

    Assemble: Give the pumpkin filling one last quick pulse, then remove the bowl, rap it on the counter to de bubble batter, and pour filling into crust. Top pumpkin filling evenly with pecans, then pour over pecan filling. Poke down any pecans that float to the top and aren't covered with filling. Bake pie for 10 minutes. Reduce oven temperature to 300° and bake for another 35–40 minutes, or until it is evenly puffed and a slender knife inserted into the center comes out clean. Transfer pie to a cooling rack and let it stand until it is just warm about 30 minutes, or until it reaches room temperature.

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Leslie

Saturday 29th of November 2008

Your pie looks great! I think I would go with two separate pies, too, since I love pecan but not pumpkin (I know, it's un-American, isn't it!)

Tracey

Wednesday 26th of November 2008

Your pie looks great! Sorry you didn't love it but at least now you know to stick with either pumpkin or pecan pie, not the combination :)

food librarian

Wednesday 26th of November 2008

Looks great!! Love it. That pie plate is beautiful too!

Happy Thanksgiving to you and your family!

Vibi

Tuesday 25th of November 2008

Thank you so much for participating with me this week! Your pie looks gorgeous, although you had trouble with baking it ...perhaps like you say, because of altitude! Nevertheless, a very, very happy Thanksgiving to you and your family!

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