Pie help please! I have made this Pumpkin Pecan Pie two times in the

B

barbara-in-va

Well-known member
last three days. It is a lovely pie to look at and great tasting too. I made it because I love Pecan Pie but it is usually so sweet it hurts my teeth. So I thought this pie would help cut back on the sweetness, it did and I love it. However both times I made it, and the crust listed in the recipe, it stuck badly to my pie plate. I baked it in an Emile Henry pie plate.

The first time I thought maybe I was careless and got a hole in the crust letting the filling seep thru making it stick to the plate. So the second time I was EXTREMELY careful to not have any holes. It still stuck just as bad.

Someone suggested that it is the plate, not the baker (yeah!) and that I need to use an old fashioned glass or tin pie pan. Is this true? and if so why?

I am going to make it one more time for tomorrows dinner and will try it in my glass pie plate.

Thanks for any insight you may have!

http://www.epicurious.com/recipes/food/views/Pecan-Pumpkin-Pie-108774

 
This May Be Stupid or at least blindingly obvious ...

Hi read the recipe, and i may be putting foot in mouth, but Any pie i makee i always use shortening to grease the pie dish and then liberally dust with flour, then tap the excess out, then in with the crust, if im worried at all i cut a disc of silicone paper and slip it in also,
iv never had a crust not release that way (unles the filling oozed)
Have fun, looks nice ill make one this weekend

 
This sounds like a good solution. I've had the problem when using a purchased

Pillsbury crust that I'd frozen for probably too long. There was condensation on it and even though I dried it off, it stuck badly. So that made me wonder if your crust had a little too much water in it?

 
Chris and Curious, I will combine your answers on this next pie. I have never

greased and/or floured a pie plate--duh, why not??

I don't think my crust had too much water, but it certainly is not impossible. I have made many crusts and they are usually turn out fairly good.

So, thank you both, I am off to the kitchen this minute to mix up the next crust.........

 
i have never greased the pan either, and I think it's a great idea, cuz sometimes mine

stick too. No rhyme or reason that I can see. I like the idea of a parchment circle too.

 
My "Black Garter Belt" pie crust always stuck until I buttered/floured it. No more problems. It's a

cookie dough crust, rather than a basic flour crust.

 
MarilynFL, I'm interested in seeing this pie crust recipe of yours & also what you make to

fill it. What an interesting name! TIA . . .wigs

 
Here it is. Black Garter Belt Pie from the old swap.

There's always "Black Garter Belt Pie" which demands fresh nutmeg

Link: http://63.123.232.200/HyperNews/get/archive_swap17701-17800/17764.html
marilyn fl

"Black Garter Belt" Pie Recipe
This recipe came from a old friend who shall
remain nameless to protect the innocent (she
not being one of them). It was her "Secret
Weapon" and ("Are we alone here?...it's just
us girls, right?? 'cause this is warfare
stuff, and if it gets into the wrong hands, I
can't be held responsible for the outcome.")

Anyway, according to my source, this pie is
"The One and True Secret" to seducing ANY
man! Well...that--and wearing a black
garter belt when you serve it.

She was right.

(Of course, I've noticed you could serve
styrofoam peanuts in a bath of heavyweight
10-40 motor oil while wearing a garter belt--
regardless of the color--and they would love
it).


"Black Garter Belt" Pie, formerly known as
the dessert "Grammy's Pear Pie".

Crust:
1/2 C unsalted butter, soft
1/3 C sugar
1/2 tsp pure vanilla
3/4 C flour
2/3 C chopped pecans.

Cream the butter, sugar & vanilla till light
and fluffy. Add the flour and the nuts. The
dough will be incredibly soft and you will
start to panic--thinking you need to add more
flour. DON'T DO IT! Get out an 8" pie pan,
scoop the dough in, spreading it as best you
can while standing around in a garter belt.
Now, pour some extra flour in another bowl,
dip your fingers in it and pat the dough into
a shape somewhat resembling a pie crust.
That's it...up the sides and flatten the
bottom. Stop licking your fingers! Yes, I
know it's incredibly good...but you are on a
mission here, girl..there's a man out there
waiting to be seduced. PULL YOURSELF
TOGETHER!

Filling:
8 oz. full-fat vanilla yogurt (no Fat-Free
stuff allowed here)
8 oz. regular cream cheese, room temp (see
note above)
2 eggs
1/3 C sugar
1/2 tsp vanilla
1/2 tsp grated lemon rind (fresh or forget
it).

Now you have a few options on the filling.
The one listed above will give you a thin
cheesecake-like, creamy, dense filling. It's
great and the one most people like. But I
just made it again (san garter belt) for a
comparison taste test at work and used 8 oz.
of Mascapone cheese (God's answer to "How can
we put EVEN MORE FAT into this recipe?")
rather than good 'ol Philadelphia cream
cheese.

The taste was lighter, fluffier, sweeter,
with less tang. In the taste test, some
described this as "boring, but good"..("they"
being forced to give an opinion of some sort
if they ever hoped to get any food from me
again). You can try either one. But bear in
mind the mascapone is 4 times more expensive
than cream cheese ($1.19 versus $4.29)!!

Drain 1 can of pear slices and trim off the
nasty core area. Slice each slice into a few
thin slices and lay them in a decorative, but
assertive pattern on the top of the filling.
NOTE: if you prefer to use fresh pears,
you'll need to poach them first. They need
to be soft for this recipe.

Grate some fresh nutmeg on the top.
Grate some fresh nutmeg on the top.
Grate some fresh nutmeg on the top.

Now, lift your right hand and repeat after
me:

"I, (your name), do hereby, upon threat of
eating SPAM for the rest of my long and
pitiful life, promise to use FRESH nutmeg on
this pie and not that dried stuff that has
been sitting in the closet since Aunt Beulia
died in 1968 and left me all her eggnog
supplies."

"If I do not have any FRESH nutmeg, I WILL
make that extra trip to the store and I WILL
fork over the ludicrous amount of money they
want for a few little, stinking nuts that
were laying around on the ground not too long
ago....

or--I WILL FORFEIT the right to make this
pie."

Bake at 350 degrees for:
50 minutes: Mascapone cheese
60 minutes or thereabouts: Cream cheese
Watch the crust..it has a tempermental
personality and likes to burn every now and
then.

Serve chilled with a light, fruity
wine....and the pie should be cold too.

(Now that I've tantalized you, realize
this is just a pie...it's good...most people
like it...some hate it--that's life in a
nutmeg shell.)

PS: of course, you can always follow this
with an appertif of "Knock You Naked"
Brownies....

 
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