In the oven

[ksmith]

...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.

Comments

[cabri729.livejournal.com]

You need a crust saver-thingy, a round circle that keeps it from getting burnt on the edges. It sounds delicious - you cook like me: "Oh, I forgot that so this'll work just as well" or "Hmm, wouldn't this taste delicious with all that?"

[kristine-smith.livejournal.com]

I found a website with pictures of one of those crust savers. Looks like you could make one out of a foil pie plate if you had to, as well.

I took the pie out of the oven a little after 10. It has to cool before I can stick it in the fridge, and I want to go to bed.

[cabri729.livejournal.com]

Do you have a garage or an enclosed porch? If it's not freezing there, maybe that'll do the trick.

[kristine-smith.livejournal.com]

I thought of sticking it outside. But nothing's enclosed, and there are critters everywhere.

[kristine-smith.livejournal.com]

And I found one of those crust savers in the King Arthur catalog, so I ordered it along with the crystallized ginger and flour and all the other stuff I usually get from them.

[difrancis.livejournal.com]

Care to share the info on the crust? I've never actually tried to make pie crust myself and I want to try. So any info would be good.

[kristine-smith.livejournal.com]

I used the recipe contained in the Lagasse recipe--scroll down to the bottom. But I tried to make it in a food processor like Ina Garten does hers, and it did not form a ball like hers does on TV. However, while it stayed crumbly, it did form a ball easily when I dumped it out to work it my hand. I think the food processor distributed the butter pretty evenly, which would have been difficult otherwise.

But, the proof is in the tasting. I picked off a tiny bit, and it tasted fine. Didn't seem tough. I'll post once I have a verdict.