Wednesday, November 23, 2011

Tips for the Perfect Pumpkin Pie

While I don't have to prepare Thanksgiving dinner this year, I am making the pies. This year my sister-in-law is hosting Turkey Day, and I was given the assignment of making the pies. I had to make pumpkin pie, of course, and I also made Caramel Apple Pie. While I was making the pumpkin pie, I thought of some tips that I would like to share with you. I'm no pie-baking expert, but pumpkin pie is really a very easy pie to make and these tips will help you produce a pie to be proud of.

1. Choose your recipe and your pumpkin. Honestly, I think the best pumpkin pie recipe is from Libby's. Further more, I recommend using Libby's pumpkin. I have tried store-brand canned pumpkin and was not impressed. I thought it had an "earthy" flavor, and not in a good way, more like "it tastes like dirt" way. But that's just my opinion. I like Libby's Pumpkin and Farmer's Market Organic Pumpkin.

2. Protect your crust. Pumpkin pie has to bake a long time, usually more than an hour. As a result, the crust can get over done. I recommend using pie crust protectors, like I have shown in my photo. You can also fashion your own crust protectors out of strips of aluminum foil. Start baking your pie with the protectors on and then take them off, when there is about 30 minutes left of baking time. The result is a perfectly browned crust!

Another note about the crust: Bake your pie on the bottom shelf of your oven. This ensures that the bottom crust gets cooked through and is not soggy. It also helps prevent the top from getting too brown.  I like to use a clear glass pie pan too.

Happy Baking and Happy Thanksgiving! I would also like to say how thankful I am to all who read my blog!  :)

This year's Caramel Apple Pie

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