Easy as Pie

It's going to be a busy week for most, and since some will be completely distracted with turkey, I figured I'd share an easy, classic pumpkin pie recipe to take some of the pressure off.  Pies can seem difficult because they can require items or ingredients that you don't normally have on hand (e.g., evaporated milk, pie tin, time), but I'm confident that you have most of what you need at home already.

Dilemma #1:  "I don't have a pie tin or plate."

Fix: Use any baking dish you have!  Most cake pans, square brownie pans, deep tart molds or small casserole dishes (8-9 inch diameter) will work.  Baking times may vary depending on the material (e.g., glass, metal, earthenware).

Dilemma #2:  "I don't want to use, or I don't have access to evaporated milk or condensed milk."

Fix: This is not a real problem, but most branded recipes that our parents used when we were younger call for this stuff.  I think it's just a way for the canned pumpkin folks to sell you a can of something else.  Use fresh cream, milk, soy milk, almond milk, or coconut milk, whatever you already have on hand.  If you have to go to the store anyway, go for the cream, then you can whip some up for an easy topping.

Dilemma #3:  "I don't have time on Thanksgiving."

Fix: The filling takes less than 5 minutes to measure and mix, no joke.  The crust will take a little longer, maybe 20-30 minutes of hands-on time.  It takes about 1 hour to bake and some time to cool.  Try making it the night before if you want really want to make it stress-free.  If you are too busy making the main course, ask someone else to make it!

Dilemma #4: "Pie crust is too difficult."

Fix:  First, practice makes perfect, but if you don't even want to attempt pie dough this Thanksgiving, make tart dough instead.  It's basically a very simple cookie dough where you mix together a few ingredients, chill for 20 minutes and then roll it out.  

Note: If you are going to use a cake pan, or any other straight-sided pan, I suggest making tart dough (recipe below) because it won't slip down the sides like pie crust can.  By the way, that's why pie tins and plates have sloped sides AND why you have to crimp the edges.

Dilemma #5: "I don't like pumpkin pie or I can't find pumpkin puree"

Fix: You are not alone. Make these whoopie pies instead or use sweet potato puree.

Don't have any baking dishes?  Borrow from a friend, that's what they are for

Ok, enough excuses, time to bake.

Tart Dough

Yield:  Three tart crusts, save two for Christmas

Notes: Although there are no photos of the mixing process it's similar to chocolate chip cookies: Mix butter and sugar, add egg, add dry ingredients.  Freeze any unused dough, well-wrapped in the freezer.

Ingredients:

1{       1 cup butter (225g, two sticks) 

           ½ cup sugar (100g)

2{       1 egg

3{       2 ½ cups flour (335g)
          ½ teaspoon salt

Tools: Mixer or wooden spoon, large mixing bowl, measuring cups or scale, measuring spoons, spatula, plastic wrap, rolling pin

Directions:
1. Mix butter and sugar in a bowl with a mixer or wooden spoon until homogenous.
2. Add egg and mix until homogenous. Use spatula to scrape down sides as needed.
3. Add flour and salt, and mix on low until dry flour is no longer visible.
4. Wrap dough in plastic wrap, form into a flat round disk, and chill in freezer for at least 20 minutes.  You can also store in the fridge overnight.
5.  Remove the dough from the freezer or refrigerator.  Divide the dough in to three, roughly even balls.  Wrap 2 in plastic and flatten into disks, freeze for later.  Using a rolling pin, roll out the remaining dough ball on a lightly floured counter top.  Rotate the dough every 3 to 4 passes with the pin, and make sure it does not stick.  Stop once the dough is 2 inches larger than the baking dish and roughly 1/8 inch thick.  Use the rolling pin, or quick cool hands, to move the crust to the baking dish.  If it tears slightly, just press it back together.  This dough is very forgiving, unlike pie dough.

6.  At this point, you can make the filling and bake, or wrap the crust in plastic and freeze.  No need to defrost before using.

Pumpkin Pie Filling

Yield: 1 pie

Notes: Preheat your oven to 425°F.  You will reduce the oven temperature after 15 minutes.  This high heat sets the crust at the beginning and then the lower heat allows the pumpkin custard to cook slowly and evenly.

Ingredients:

1 14 or 15-ounce can of pumpkin puree

2 eggs

1/2 cup cream [substitute milk, almond milk, soy milk, coconut milk]

1/4 cup brown sugar [white sugar is OK]

1/4 cup maple syrup [don't have this? double up on the brown sugar]

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg [substitute allspice, cloves or chinese five-spice]

1/2 teaspoon ground ginger [substitute yellow curry powder]

1/2 teaspoon salt

Tools: 1 Large mixing bowl, whisk, measuring cups, measuring spoons

Directions:

1. Measure all ingredients into large mixing bowl.  Whisk until smooth.

2. Pour into unbaked crust.  

3. Place pie in the oven and bake at 425°F for 15 minutes, rotating after 10 minutes.  Then reduce the oven temperature to 350°F, and continue baking for 30-45 minutes.  Pie is done when the filling has puffed slightly around the edges and the very center has a slight jiggle.  Don't be afraid of a little bit of jiggle, remember when it cools, it will firm up.  Do not leave the pie in the oven until it's completely solid, it will be too dry and will crack.  

4. Allow pie to cool for at least one hour at room temperature then move to the fridge for at least 3 hours.  Serve with whipped cream or ice cream.  

The Result: A traditional filling with an alternative crust.  It's not overly sweet, so it pairs well with sweetened whipped cream.  I find some people (e.g., my husband) crave the classics on Thanksgiving, so there are no frills here.  If you are looking for interesting garnishes try chocolate ganache sauce, finely minced candied ginger, toasted coconut (especially if you used coconut milk instead of cream) or toasted and chopped pecans.  Enjoy!

Don't forget, next time you need a tart or pie, you are all set with those two crusts in reserve.  Definitely something to be thankful for.  Happy Thanksgiving!

A Worthy Investment

Left to Right: Vanilla Bean & Seeds, Vanilla Extract, Vanilla Bean Paste, Powdered Vanilla, and Vanilla Sugar

It's very easy to take vanilla for granted, because it seems like it's in everything.  However, equating vanilla's ubiquity with flavor simplicity is a rookie mistake.  We've all glossed over it in recipes: 1 teaspoon here, 1/2 teaspoon there.  Can't I just leave it out if it's such a small amount?  Well, your vanilla-less baked good won't taste bad, but something will definitely be missing (it's called flavor), and that 1 teaspoon of delicious, aromatic complexity will be mocking you.  Vanilla is anything but plain!

Vanilla's powerful combination of sweet, spicy, and floral characteristics are strong enough to conjure up warm and fuzzy childhood memories, and delicate enough to successfully complement just about everything.  Given the powerful nature of this flavoring, I've always wanted to try and make vanilla extract myself.  As with anything in the pastry world, making it on your own teaches you to truly appreciate the end product, while developing your own tastes, preferences, and skills.  There are many articles and recipes online that discuss the procedure for making vanilla extract, but in the past I haven't been able to convince myself to spend the money on the vanilla beans themselves.  You've probably seen them in fancier grocery stores where they are selling two very dry beans for $8 to $12.  Seriously?  Not worth it.  So how did I finally convince myself to take the plunge?  I found out I could buy vanilla beansin bulk on amazon, along with some nice bottlesfor turning my extract into a nice holiday gift.

Now I've never made it before, so this is an experiment.  If you'd like to join in the fun, you can order your own beans.  Or if you are in Philly, I'll share my stash with you at cost.

Vanilla Extract Experiment: Day 1

I wish you could smell my apartment right now.  I just opened an eight ounce package of Madagascar Bourbon vanilla beans, and I could just sit next to it all day.  The aroma is intoxicating.

Ingredient Ratio:

6 vanilla beans (tahitian, bourbon madagascar, whatever you can get your hands on)

1 cup of vodka (80 proof)

Notes: Some recipes say as few as 3 beans (per cup of vodka) others as high as 8 beans, so I split the difference.  Also, the majority of recipes call for bottom shelf vodka since it's essentially flavorless, but you can use bourbon, or rum as well.

Tools & Equipment: Clean bottle or jar with lid, measuring cup, knife, and a cutting board.

Directions:

1) Split vanilla beans in half the long way with a knife on a cutting board lined with parchment paper.  Parchment will keep the beans from staining your cutting board.  Some recipes recommend scraping the black flavorful paste out of the bean, but I'm going to skip this step.  The little seeds should come out on their own, and scraping the beans can get very messy.

2)  Big batch: If you have a brand new bottle of vodka, you can steep the extract in the bottle itself, but you'll have to remove about 1/2 cup to make some room for the beans.  For a one liter bottle of vodka add 24 split beans.  For a 750ml bottle of vodka add 17 split beans.

Small batch: Pour 1-2 cups of vodka into a small jar or bottle, and insert 6 split vanilla beans for every cup of vodka.  You may want to cut them in half so that they will remain submerged.

3) Now the hard part: Waiting.  Some recipes say shake the bottle everyday for the first week and then occasionally for 3 weeks after.  This seems like overkill and is probably the product of impatience.  I'll probably just gently swirl the extract every week.  Also, since these are delicate and volatile flavors we are extracting, it's best to keep the bottles in a dark place, so the sun doesn't affect the process.

Since I have a relatively high ratio of beans to vodka mine should be ready to use in one month with full strength at about 6 weeks, but I'll post any notable changes in color or aroma in the meantime.  Once it's ready, I'll decant it into smaller bottles for gifts.  Check back here to see what it looks like after a few days...Now go forth and extract!

Pumpkin Time!

It's almost Thanksgiving, and although Tom the Turkey is the official savory star of the meal, the glorious pumpkin holds its own as the leading lady during dessert.  Now, if you can find your own flavorful, heirloom pumpkin to roast at home for your final course, more power to you. But, if you prefer canned, like I do most of the time, I won't tell anyone (and neither will Henry).

My nephew: Henry the Pumpkin Hunter

Now I'm not the biggest fan of the traditional pumpkin pie, so I've included my nomination for a fun, easy pumpkin dessert that few will turn down.  It's also a fairly easy project to do with kids since they can help mix the batter and filling, and they can help sandwich them together at the end.  Maybe you can even teach them the joy of giving by not scarfing them all down immediately.... Good luck with that!  If you can't find it in your heart to ditch the conventional pie on the big day, there are 17 other days this month that could use the ego boost.  Enjoy!

Totally worth it...

Pumpkin Whoopie Pies with Cream Cheese Filling 

Adapted from Baked: New Frontiers in Baking
Yield: 12 2-inch whoopie pies

Notes: Whoopie pies can be made in advance. Store baked whoopie pies without filling in an airtight container at room temperature for 1-2 days. Store filling in fridge, for up to one week. If you want to assemble them in advance, store them in the fridge overnight. Bring to room temperature before serving.

Dry ingredients:

1 ½ cups AP flour (200g)
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg

Wet ingredients:

½ cup brown sugar (100g)
½ cup white sugar (100g)
½ cup vegetable oil (50g)
1 ½ cups pumpkin puree (360g)
1 egg
½ teaspoon vanilla

Tools: large mixing bowl, medium mixing bowl, measuring cups or scale, measuring spoons, spatula, whisk, baking sheet pan, small scoop, two spoons

Directions:
1. Place all dry ingredients in medium mixing bowl. Whisk to distribute spices evenly.
2. Place all wet ingredients in large mixing bowl. Whisk until completely smooth.
3. Add wet ingredients to dry ingredients, using a spatula to mix. Stir just until everything is combined and there are no traces of dry flour.
4. Use a small scoop to create 24 small mounds on two parchment-lined baking sheet trays (12 on each).  If you don't have a scoop, but want them to be perfectly round, transfer the batter to a large zip-top or piping bag, and pipe out small rounded discs.  If you don't want to mess with a scoop or with a bag, you can always use two spoons to create rounded mounds.  Just keep in mind they will not spread very much, so you might want to flatten them out with the back of the spoon.
5. Bake at 350°F for 15-20 minutes, rotating after 10 minutes (or 10-15 minutes with convection rotating after 7 minutes). Whoopie pies are done when they spring back when touched lightly with a clean finger. Allow to cool completely before filling with cream cheese frosting.

Cream Cheese Filling
Yield: Enough for filling 12 whoopie pies generously
Notes: Can be made up to a week in advance

Ingredients:

4 ounces cream cheese (112g)
4 tablespoons butter (56g)
½ teaspoon vanilla
1 ½ cups powdered sugar (180g)

Tools: Medium mixing bowl, mixer, measuring cups or scale, measuring spoons, sieve or sifter

Directions:
1. Place cream cheese, butter and vanilla in mixing bowl. Mix until completely smooth.
2. Sift powdered sugar. Add to cream cheese mixture, beat until completely smooth. Use immediately or cover and store in fridge.

Don't lick the screen, you'll be disappointed  

Cream Cheese Frosting/Filling is one of the most beautiful things on earth...

The Result: I guarantee that anyone who receives one of these treats will be very thankful.  If you don't have ground nutmeg or ginger, use anything in your pumpkin pie spice arsenal (cloves, allspice, madras curry powder).  Also, if you are wondering what I changed from the original recipe, I substituted in white sugar for half of the brown sugar because the original recipe produced a whoopie pie that was little too sticky.  If you have leftovers, you know where to find me.