Yes, in the crust. Thanks for the advice of adding more flour. I was not sure if the nuts added the to the taste. I wonder if almond flour would be a good substitution.
Oh wow I found this the day after I had made a pumpkin sabagliato or mistaken pie as I started with the classic Savoyard sauce of egg and sugar and Marsala wine and meanwhile roasted the half pumpkin in its shell, peeled drained mashed and stirred over a low heat to “caramelize” which it refused to do.
The pie crust was meanwhile cooked to a suitably crisp brown Merry Berry approved state to avoid the ‘soggy bottom’ and I whipped up cream spiced it a bit then added the pumpkin and back to a gentle oven. I would use your tip of sprinkling icing sugar but the pumpkin was already sweet enough.
I forgot to add the Savoyard completely so I made a tiramisu with it. So double courage really!
“To make a tart, that is a courage to man or woman. - Thomas Dawson, Good Huswifes Jewell, 1587”
Fascinating history! I’ve never been fond of pumpkin pie, but that could be because most in US are made with canned pumpkin. I always make sweet potato pie, my favorite!
Thank you so much, June! You know something, I never really liked pumpkin pie in the US and I know it's because they were always made with canned pumpkin. Now I love it. I also just realized how much using different varieties of pumpkin changes the flavor. I definitely prefer using the musquée than the potimarron. It's such a nicer and sweeter flavor. Happy Thanksgiving, June xoxo
Interesting, beautifully written and researched as usual.
Unfortunately, I'm with your son, pumpkin pie is not my favorite, but we make each year because it is our son's favorite.
In this area, some use use locally grown Hubbard squash rather than pumpkins as a pie filling. They're a bit aweeter and have a nutty note. They can be a bit grainy if not properly prepared and their tough skin does make them a bit harder to deal with. Still not my favorite as a pie, but I like them as a vegetable dish.
I am, however, intrigued by the thought of a Hubbard squash, apple, currant tart similar to the one you mentioned. I may have to give that a shot this winter.
As always, a fun read. I look forward to your next delicious tour of culinary history.
Give me a few days to recover from my Thanksgiving bloat and I'll start looking at how to make it work. There is an eastern European grocery nearby that has dried currants, so I'm set for that.
Jamie, so: 1. No salt in the crust (,apart from however much sodium is in the baking powder)? It's an interesting take on pie crusts, hydrating it with an egg instead of water. I've never made a crust that way, but will have to try it! And 2., just an observation, but you have 2 separate paragraphs about the dough, which was confusing at first read.
Do you have an idea of a replacement for the nuts, can I omit them? My wife cannot eat nuts.
In the crust? Absolutely! Just eliminate them and knead in just a bit more flour, just enough until your dough is no longer sticky!
Yes, in the crust. Thanks for the advice of adding more flour. I was not sure if the nuts added the to the taste. I wonder if almond flour would be a good substitution.
Oh wow I found this the day after I had made a pumpkin sabagliato or mistaken pie as I started with the classic Savoyard sauce of egg and sugar and Marsala wine and meanwhile roasted the half pumpkin in its shell, peeled drained mashed and stirred over a low heat to “caramelize” which it refused to do.
The pie crust was meanwhile cooked to a suitably crisp brown Merry Berry approved state to avoid the ‘soggy bottom’ and I whipped up cream spiced it a bit then added the pumpkin and back to a gentle oven. I would use your tip of sprinkling icing sugar but the pumpkin was already sweet enough.
I forgot to add the Savoyard completely so I made a tiramisu with it. So double courage really!
“To make a tart, that is a courage to man or woman. - Thomas Dawson, Good Huswifes Jewell, 1587”
Fascinating history! I’ve never been fond of pumpkin pie, but that could be because most in US are made with canned pumpkin. I always make sweet potato pie, my favorite!
Thank you so much, June! You know something, I never really liked pumpkin pie in the US and I know it's because they were always made with canned pumpkin. Now I love it. I also just realized how much using different varieties of pumpkin changes the flavor. I definitely prefer using the musquée than the potimarron. It's such a nicer and sweeter flavor. Happy Thanksgiving, June xoxo
Thank you Jamie!
Interesting, beautifully written and researched as usual.
Unfortunately, I'm with your son, pumpkin pie is not my favorite, but we make each year because it is our son's favorite.
In this area, some use use locally grown Hubbard squash rather than pumpkins as a pie filling. They're a bit aweeter and have a nutty note. They can be a bit grainy if not properly prepared and their tough skin does make them a bit harder to deal with. Still not my favorite as a pie, but I like them as a vegetable dish.
I am, however, intrigued by the thought of a Hubbard squash, apple, currant tart similar to the one you mentioned. I may have to give that a shot this winter.
As always, a fun read. I look forward to your next delicious tour of culinary history.
Thomas, I really want you to try that old pie recipe using pumpkins, apples, and currants or raisins. And tell me how it comes out!
Give me a few days to recover from my Thanksgiving bloat and I'll start looking at how to make it work. There is an eastern European grocery nearby that has dried currants, so I'm set for that.
I should try it, too, shouldn't I?
Jamie, so: 1. No salt in the crust (,apart from however much sodium is in the baking powder)? It's an interesting take on pie crusts, hydrating it with an egg instead of water. I've never made a crust that way, but will have to try it! And 2., just an observation, but you have 2 separate paragraphs about the dough, which was confusing at first read.
Thanks for the recipe!
This us actually like a pâté sablée or a cookie crust. Like a butter cookie but nice a tender. I like the flavor it adds to a pie.
Yes I realize I sort of repeat an instruction about the pie crust. I hope it’s not too confusing.