Thanksgiving is only a week away and many home bakers are freaking out. WHat do they serve after the turkey?Or what's the tastiest pie to end the dinner. Don't . The New York \Times Wednesday Food section has another must save section. There are many recipes that can make Thanksgiving a dream.
Every pie recipe is a keeper. Regular contributor , Melissa Clark, gave us an in depth and extensive article about these great desserts along with good tips that will stay a lifetime.Pies can be tricky to make and making the perfect one takes skill.Ms. Clark gives recipes for three of the most traditional : pumpkin,apple and pecan. There is the recipe for the perfect crust.It is super buttery but perfect for the fillings offered.It has ten tablespoons of unsalted butter, preferably a high fat European one like Plugra for the best tasting crust. The rest is flour fine seas salt and ice cold water.It does need to be refrigerated for at least two hours before using. The best bet is making itTuesdsy night and keeping it overnight in the fridge before baking. You can use a food processor to pulse the dough but Ms. Clark likes using your hand to mix'The butter is cut into cubes and flattened into the flour until they look like cornflakes. If it's made in the food processor, pulse the butter with the flour and sea salt until the butter cubes resemble lima beans.
You can make all three fillings or just one. Her pumpkin pie is actually made with butternut squash. Prepping pumpkin can be labor intensive and surprisingly it doesn't impart the right taste. Butternut squash does.The company Libby's which as been supplying Thanksgiving bakers pureed pumpkin for decades uses it to create a creamy , mild tasting filling. She also adds ground ginger and cloves to give it a spicier flavor. Her apple pie is not one of those with a soggy middle and damp top. She recommends cooking the apples beforehand to because cooked apples have already released their liquid. the juice steams and pools, making tt harder to get that perfectly crisp crust. Cook the apples in butter and light brown sugaralong with a variety of spices. Ms. Clark uses cinnamon, ginger nutmeg and brown cloves. There's also cornstarch added for a crispier slice. There is also that Southern classic pecan pie made less cloying by eliminating the corn syrup. Ms Clark suggests using a mix of maple syrup and honey which gives the pie a complex earthy flavor with floral notes. Also simmer the maple syrup before to concentrate it's flavor. Melted butter is also added but Ms. Clark cooks it more for a nutty browned butter. The nuts don't have to be toasted beforehand . You can do it if you want.
These pies will definitely be the perfect ending to the Thanksgiving meal. Make one or all three. They will definitely stand out and shine.
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