I wish you all a wonderful Thanksgiving...
Well, it is one day and counting. My beautiful natural locally grown turkey is resting in the fridge.
It actually fit in there after I threw out many things that did not belong there anymore. I seem to collect condiments...and it really is a sin to throw these things away but most were past their prime. I actually did most of my shopping today which is unusual for me. I seem to prefer the crowds on the Wednesday before....but I am getting older and maybe a little wiser. I still need to go back there tomorrow. I need to buy some flowers...I usually get these beautiful little flowering Kale stems for my table...but they were no where to be seen today. I will round up my remaining pumpkins and make a nice arrangement...Wednesday night is pie baking central here at my house. This year I am going to try Nick Malgieri's Sour Cream Apple pie for something a little different. And Of course my favorite pumpkin pie....
For the pumpkin pie I use the recipe on the back of the Libby's can of Pumpkin...but I add an extra egg and use heavy cream instead of the evaporated milk. It is such a velvety, creamy, pie made this way. I have also used half and half and that works well too...but the cream is our favorite. It is only once a year, so I am not going to get all hung up about using the cream...heck we whip more cream and put it on top.
Jazzy's Pumpkin Pie
adapted from the back of the Libby's Can
3 eggs slightly beaten
1 can(16 oz) Libby's Solid Pack Pumpkin
3/4 cup sugar
1/2 teas. salt
1 teas. cinnamon
1/2 teas. ginger
1//4 teas. cloves
12 fl.oz. heavy cream or half and half
1 9" unbaked pie shell with high fluted edge.( your favorite recipe or a pre-fab one, your choice...I will not tell the pie police)
Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until knife inserted near center of pie filling comes out clean. Cool completely on wire rack. Serve with a nice dollop of lightly sweetened whipped cream.
For the crust I use Martha Stewart's Pate Brisee...sometimes I substitute some shortening for 1/4 cup of the butter.
Pate Brisee
adapted from Martha Stewart
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Ingredients
* 2 1/2 Cups all-purpose flour
* 1 Teaspoon coarse salt
* 1 Teaspoon sugar
* 1 Cup (2 sticks) chilled unsalted butter cut into pieces( or 1/4 cup cold shortening to replace 1/4 cup of the butter)
* 1/4 to 1/2 Cup ice water
Directions
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
I frequently forego the processor and just make this by hand, using either a pastry blender, or two butter knives, or just my fingers. I actually like to feel the pastry dough in my hands. But whatever way is easiest for you...thats what you do.
I wish all who stop by here a very Happy Thanksgiving...I have so much to be thankful for. And for all of my International friends...I wish you could all come by and have dinner with us. I lived in Heidelberg, Germany for 6 years during the 70's and some of the best Thanksgiving dinners were there. Lots of friends...Germans, Expats, Students, a whole melange of people coming together to eat and drink and share the bounty of our lives....those are wonderful memories.
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