This week's Tuesdays with Dorie recipe, from the cookbook Baking: From My Home to Yours by Dorie Greenspan, is Thanksgiving Twofer Pie, can be found on page 321, and was chosen by Vibi of La Casserole Carrée. If you would like to try the recipe before buying the book, click on Vibi's site above and she will have it posted on Tuesday. You can also brush up on your French as Vibi's blog is written in French! There is a rule at TWD that you can't post your recipe until Tuesdays, and that you should post on Tuesday, but this week Laurie gave everyone permission to post later (by the 30th) if they wanted to make the pie for Thanksgiving, etc. Since we are going to be crazy busy starting tomorrow, I figure, I can go a little the other way and post on Monday night. It's actually either that or Wednesday, and I am seriously going to have the Whisk Wednesdays recipe up ON TIME this week, so Monday it is for TWD. I can't tell you how many times I was asked, "Is the pie ready to cut yet?" as Mark and Matt are true pie lovers. Their favorite is apple pie, so that is the request heard most often here and I am happy to make apple pies as it makes the house smell so welcoming and lovely. After apple comes pumpkin pie and after that comes pecan pie. Needless to say, Mark and Matt were very eager to taste a pie that was a combination of pumpkin and pecan, that being the "twofer" part of the recipe...when I first saw the recipe name, I thought we would be making two pies this week. I followed all the ingredients exactly, it all went together very nicely, very easy in fact. First you make the pumpkin part of the recipe and pour it into the crust you made, then you sprinkle on the pecans, and then finally you pour on the other mixture, which was a like a pecan pie mixture. And then you bake it. And bake it. And bake it. I don't know what was going on, but I had to bake it probably 30 minutes longer than the recipe suggested as it said to bake until a knife inserted in the center came out clean. To keep it from getting too brown, I put a pie shield on the exposed crust and foil tented the filling part. In the photo it looks browner than it actually turned out...my kitchen at night is not the best for photographing anything as the lighting is not all that great for such, so actually it turned out and looked just fine. I'm not sure if it was the suggested temperature or my oven, but the guys were not enjoying the patience it was taking to finish off the baking. It smelled heavenly as it was baking, no wonder they were losing patience with the long baking time. They had forks in hand when I said it was time. The end result was wonderful. Matt and Mark both agreed that this is definitely a new favorite, so I am going to need to figure out the temperature/time thing for the next go around, which I am thinking will be Thursday morning so I can take it to Mark's parents' Thanksgiving celebration. Happy Thanksgiving, everyone! Hope you have a lovely holiday! Next week's recipe was chosen by Noskos of Living the Life, is Linzer Sables, and can be found on pages 134-135.
Click here and then click on individual bakers' blogs at the site if you would like to see more of this week's recipe and the various ways people interpreted their quest. It is too late to join the online TWD baking blog, but you can always join us in spirit as the recipes for upcoming weeks are posted on the site and you can bake along in your own kitchen. See you there!