TWD: Thanksgiving Twofer Pie

Vibi of La casserole carrée has chosen this week's Tuesday's with Dorie recipe, Thanksgiving Twofer Pie. Which is totally awesome, I think, considering that Vibi is French Canadian (I think, right, Vibi?). She has a fantastic writeup about the history of Thanksgiving with her pie writeup. Do yourself a favor and stop by her site to checkout this pie recipe and brush up on your history. Don't understand French? No prob! There is a Google Translator button toward the top right of her site that will save you from having to dig up those three years of high school French from the cobweb-covered recesses of your brain.


Anyway, onto the pie. This recipe is a twist on two holiday classics, pumpkin pie and pecan pie. Because, guess what? The pie has both pumpkin and pecan filling. We started with our prebaked pie crust. I used a deep dish pie dish and I was bummed when my pie crust shrank, because I didn't exactly get the benefit of a deep dish pie. (More on that later.)


First, we added a layer of pumpkin pie filling.


Next came a layer of pecans. I didn't measure the pecans. I just added until I got a nice even layer. I probably had less than the 1-1/2 cups called for, but that's OK, because I'm not a huge lover of pecans.

Finally, a thin layer of pecan pie filling is poured gently on top.


The pecans slowly but surely rose to the top of the filling.

I baked the pie for the required time, 10 minutes at 450 degrees and 50 minutes at 300 degrees. However, when I stuck my thin knife in the center to test for doneness... oy! The center definitely wasn't done, in fact it was just barely warm. It took another 20 minutes, the last 10 at 350 degrees. If I were to make this again, I would bake at a higher temperature than 300.

I used my pie ring the entire time which saved my pie from the burnt crust that many TWD'ers reported having.


However, the pie ring didn't save the filling from seeping over the edge of the pie crust and underneath... mmmm, a nice layer of burned filling on the bottom * rolling eyes*.


And how was the taste? Um... I wish I knew! I sent this with my sister-in-law to her family Thanksgiving and am waiting to hear back. I told her to save me a piece, though, so hopefully I'll have an update soon.


OK, folks, see you next week...