In the oven

...my attempt at Emeril Lagasse's Pumpkin Custard Pie. I haven't made a scratch pie crust in 35 years, give or take, so keep crossed your fingers.

Of course, I forgot to get light brown sugar, so I used a cup and a half of dark. And I didn't have any cane syrup, but a search online for substitutes revealed that I could use maple syrup, although it wasn't as thick. I had exactly 1/4 cup in the bottle, which I took as a sign. A good sign.

I didn't have bourbon. I did have Canadian whiskey, but I didn't want to harsh the pumpkin so I used Grand Marnier instead.

As for the crust, I used half Grand Marnier/half ice water. I watched Alton Brown's apple pie show the other day, and learned all about the gluten in the crust and how water affects it and alcohol doesn't. AB used apple jack in his crust. Some folks use half water-half vodka.

I also cut bits of the crust into little leaves and decorated the edges, but I fear they might burn before the pie is done and I may have to chip them off.

This is a real experiment.

I did get to use my new stand mixer for the first time. Much to my surprise and delight, it showed up today. The apple green is very bright, but it matches my Dutch oven and tea kettle. Doesn't quite go with the rest of the kitchen, however. Someday I will have a kitchen that matches my small appliances.

Tomorrow, maybe I will chop up the veggies for the dressing. Get a head start.

In the oven

...my attempt at Emeril Lagasse's Pumpkin Custard Pie. I haven't made a scratch pie crust in 35 years, give or take, so keep crossed your fingers.

Of course, I forgot to get light brown sugar, so I used a cup and a half of dark. And I didn't have any cane syrup, but a search online for substitutes revealed that I could use maple syrup, although it wasn't as thick. I had exactly 1/4 cup in the bottle, which I took as a sign. A good sign.

I didn't have bourbon. I did have Canadian whiskey, but I didn't want to harsh the pumpkin so I used Grand Marnier instead.

As for the crust, I used half Grand Marnier/half ice water. I watched Alton Brown's apple pie show the other day, and learned all about the gluten in the crust and how water affects it and alcohol doesn't. AB used apple jack in his crust. Some folks use half water-half vodka.

I also cut bits of the crust into little leaves and decorated the edges, but I fear they might burn before the pie is done and I may have to chip them off.

This is a real experiment.

I did get to use my new stand mixer for the first time. Much to my surprise and delight, it showed up today. The apple green is very bright, but it matches my Dutch oven and tea kettle. Doesn't quite go with the rest of the kitchen, however. Someday I will have a kitchen that matches my small appliances.

Tomorrow, maybe I will chop up the veggies for the dressing. Get a head start.

Ummm, pie...

The crust is very brown, but I've always preferred it that way. A strange little blowhole developed in the middle of the filling. Hope it doesn't hurt anything.



I hope I can keep my hands off of it until Thursday. Anything with spices tastes better if it sits a day or so.

Looking forward to the long weekend. Lots to do, but at least it's stuff I want to do.

Ummm, pie...

The crust is very brown, but I've always preferred it that way. A strange little blowhole developed in the middle of the filling. Hope it doesn't hurt anything.



I hope I can keep my hands off of it until Thursday. Anything with spices tastes better if it sits a day or so.

Looking forward to the long weekend. Lots to do, but at least it's stuff I want to do.