Here we are ... early October ... and Thanksgiving is upon us. You are all budding young cooks ... what will you make to impress your family, friends and the crankypants next door?
I'll tell you what ... you make THIS fabulous pumpkin pie and they'll be pounding your door off its hinges, and the orders will flood in. No fooling!
We have run these recipes in class ... I have demonstrated, and today you have followed along well. We made litres of filling and kilos of pastry and the results are cooling now as I write this blogpost for you.
Here is what you have made:
Nothing finer than a whole counter lined with your hard work on proud display, eh?
The recipes we have used are at the end of this post. Remember three important things that will help a lot with the pastry; cube the butter and shortening FIRST then re-freeze for at least 30 minutes; have the ice water and vinegar ready immediately, and work quickly with as little hand-touch as possible.
For the filling,
So go and have fun on our holiday week-end, make some fabulous pie for your family and friends, share the recipes around and to each of you and your supportive families,
HAPPY THANKSGIVING FROM CHEF!