Tuesday, November 30, 2010

2nd pie recipe.....

Now, this might look like a Pecan Pie to untrained eyes, but, oh no, it's not just a Pecan Pie....
it's a Pumpkin Pie that's underneath a Pecan Pie AND it's oh so yummy. What a good combination!!



Pecan/Pumpkin Pie....the ultimate in Alliteration
.

Pumpkin Filling

2 c cooked pumpkin purée
 (I used one can.)
1/4 c firmly packed light brown sugar

2 T sugar

1 extra-large egg, beaten well

1 T heavy cream

1 T butter

1 T vanilla extract

1/4 t salt

1/4 t cinnamon

Pinch of allspice

Pinch of nutmeg
Pecan Syrup

1/2 c sugar

3/4 c maple syrup (darker is better here)

2 extra-large eggs

1 1/2 T butter, melted

2 t vanilla

1 pinch salt

1 pinch cinnamon

3/4 c pecan pieces
Pumpkin Filling

Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.

Assembly

Preheat the oven to 325°F. Using my Butter Pie Crust (I didn’t use this crust, I used my old standby made with Crisco and flour.) recipe, prepare a 10″ pie plate with an uncooked crust (I use my 9 1/2″ Pyrex deep-dish plate).
Spoon the filling into the pan, spreading evenly to distribute. Gently pour the pecan syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve.

BUTTER PIE CRUST

Butter really does make the best pie crusts. The secret is keeping the dough cold and working it as little as possible.
Makes one 8” – 10” double crust pie.

2 1/2 c flour
1 t sugar
1/2 t salt
1 c (2 sticks) cold unsalted butter, grated
1/4 – 1/2 c ice water (fill a cup with water & add a few ice cubes; the colder the water the better)

Grate butter into food processor bowl. Add flour, sugar, and salt; blend in processor, using on/off turns, until coarse meal forms. 1/4 c water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; divide in half and flatten into 2 disks. Wrap in plastic; refrigerate at least 1 hour. If you can, chill the piecrust after rolling out and before baking.

Enjoy!


10 comments:

brattcat said...

I'll be tossing and turning all night trying to burn off the calories I gained just reading this.

Eva Gallant said...

That has got to be one awesome pie!

Empress Bee (of the High Sea) said...

i love them both so i suppose i'd love this too! i have one suggestion if i might, when you make the butter crust try half butter and half shortening like crisco. it will be easier to roll and taste as good. also a teaspoon of vinegar too, i know that sounds strange but it makes it tender. you pie looks fantastic!!!

smiles, bee
xoxoxoxoxoxo

Birdman said...

ps. I found this for her. You're welcome! hahahaha

Traveling Bells said...

I will definitely have to 'steal' this recipe. Sounds like a perfect combination to have it not be too sweet...

Piecefulafternoon said...

To my untrained eye that looks simply delicious.

annie'smom said...

This pie was absolutely delicious (thanks, Birdman, for finding the recipe!). I like to think that it's chock-full of antioxidants (pumpkin and heart-healthy nuts!).
Yum - a piece would taste great right now!!

Lili said...

Just the other day I came across a combo apple/pumpkin layered pie and now THIS! Oh that looks so good, but I think I will stick to the flour/criso recipe for the crust too...2 sticks of butter for 1 crust, yikes! ~Lili

cam said...

Almost all pecan pies are wonderful!
Except for that one with the piece missing!
Remember that one??
Looks delicious, since I can't have this one, I'll opt out for Publix!

Florida Checks In!

maria said...

Looking really appetizing.

Husband wants one....

Maria