I’m not often home when it’s on, but I caught an episode a couple of weeks and HAD to make this pie for Thanksgiving. You see, I’m not the biggest pie nerd. I really like to eat pie but, on my list of 25 top items to bake, pie might not make it. It’s nothing against pie, I just like other things, too. So, when I saw this awesome recipe by Carla Hall and realized how awesome it was, I had to make it. I got excited about pie!
My mom helped me make this because I am pie dough-illiterate. My dough tastes pretty good, but it’s not pretty. I’ll work on that.
The Ultimate Compromise (Pumpkin Pecan) Pie
For the family that can’t agree on pumpkin OR pecan pie. For the people who like pecans but can’t stand the super-sugary sweetness of the pecan pie filling. For those who like to put pumpkin in everything they eat between the months of September and December. This pie is for you.
- 1 tablespoon Sugar
- 1/2 teaspoon Table Salt
- 1/3 cup Water
- 1/2 pound (2 sticks) cold Unsalted Butter (cut into 1/2-inch dice)
- 2 1/4 cups All-Purpose Flour (plus more for rolling)
In a small bowl, dissolve the sugar and salt in the water. Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too. (optional)
- In the chilled bowl, combine the cold butter and flour. With your hands, toss the butter in the flour until each cube is lightly coated.
- With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 60 seconds. Add the water mixture all at once and raise the speed to medium-low. Beat just until the dough comes together in big chunks, then turn off the mixer.
- Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk. Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling. You can refrigerate the disks for up to 1 day or freeze for up to 3 months.
- 1 recipe for Carla’s Perfect Pie Crust
- 2 tablespoons Butter (softened)
- 1/2 cup Granulated Sugar
- 3 Eggs (lightly beaten)
- 1 tablespoon White Vinegar
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 cup Dark Corn Syrup
- 1 1/2 cups Pecans (chopped)
- 1/3 cup Pumpkin Puree
- 1/4 cup Cinnamon Sugar (for garnish & topping)
- Whipped Cream (for garnish)
Preheat oven to 350°F. Roll out pie dough to 1/8 inch thickness and line a 9 inch pie plate, allowing excess to drape over edge. Fold over edges and crimp, then trim any remaining excess. Line the pan with parchment and pour in baking beans or weights (or use a round, flat oven-safe bowl for pressure, like Corningware). Bake for 10 to 12 minutes or until crust is light golden.
- Meanwhile, cream 1 TB butter and sugar, then add beaten eggs, vinegar, salt, vanilla and corn syrup. Stir in 1 cup of the pecans and all of the pumpkin puree.
Pour filling into prepared pie crust. Place pie on baking sheet. Bake on center rack of oven for 50 minutes or until set; after 40 minutes, toss the remaining 1/2 cup of chopped pecans in cinnamon sugar and remaining 1 TB butter, melted. Top the pie with the pecans and continue baking. Cool completely on wire rack. Serve with a garnish of whipped cream and remaining cinnamon sugar. *Note: If crust is browning before center is cooked, tent edges of pie with foil and continue baking.
There you have it, the ULTIMATE COMPROMISE. It’s delicious, and it’s even better the next day. Thanks, Carla, thanks.