Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie
Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie
Pie Do’s and Don’ts from Three Babes Bakeshop
All-American Dessert Recipe: Classic Apple Pie for Thanksgiving
Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote
Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie
KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen
What's Trending In Food Magazines? Thanksgiving Classics
Cobbled Together: American Fruit Desserts
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"tanyaholland":{"type":"authors","id":"11397","meta":{"index":"authors_1591205172","id":"11397","found":true},"name":"Tanya Holland","firstName":"Tanya","lastName":"Holland","slug":"tanyaholland","email":"tanya@tanyaholland.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A pioneer of the “new soul/southern cuisine” movement, Tanya Holland is Chef/Owner of Brown Sugar Kitchen in Oakland, CA. She is the author of The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Tanya was named California Restaurateur of the Year by the California Travel Association in 2013, the same year she was awarded the Key to the City by the mayor of Oakland. The previous year she was honored with Tanya Holland Day in Oakland on June 5th, 2012. Brown Sugar Kitchen has received numerous accolades including a Michelin Bib Gourmand. Tanya has been a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier since 2010.","avatar":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Tanya Holland | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tanyaholland"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_122533":{"type":"posts","id":"bayareabites_122533","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122533","score":null,"sort":[1511020514000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","publishDate":1511020514,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","status":"publish","parent":0,"modified":1571960977,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":899},"headData":{"title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED","description":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122533 https://ww2.kqed.org/bayareabites/?p=122533","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/18/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie/","disqusTitle":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","videoEmbed":"https://youtu.be/0ev2bAt-LeM","source":"Celebrity Chefs Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/","path":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","authors":["11397"],"series":["bayareabites_16039","bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_63","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_799","bayareabites_8924","bayareabites_147","bayareabites_16018","bayareabites_9051","bayareabites_16019","bayareabites_228","bayareabites_8925","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_122639","label":"source_bayareabites_122533"},"bayareabites_102917":{"type":"posts","id":"bayareabites_102917","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102917","score":null,"sort":[1447686006000]},"guestAuthors":[],"slug":"thanksgiving-dessert-classic-spiced-maple-pumpkin-pie","title":"Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie","publishDate":1447686006,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74436,74435\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103376,103377,103362,103374,103368,103375,103373,103372,103371,103358,103357,103354\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103369,103361,103360\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103364,103370,103366,103381\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Sweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one. ","status":"publish","parent":0,"modified":1571962099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":905},"headData":{"title":"Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie | KQED","description":"Sweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102917 http://ww2.kqed.org/bayareabites/?p=102917","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/","disqusTitle":"Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102917/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74436,74435","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"103376,103377,103362,103374,103368,103375,103373,103372,103371,103358,103357,103354","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"103369,103361,103360","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"103364,103370,103366,103381","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102917/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_228","bayareabites_2996","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103382","label":"source_bayareabites_102917"},"bayareabites_102262":{"type":"posts","id":"bayareabites_102262","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102262","score":null,"sort":[1445373616000]},"guestAuthors":[],"slug":"pie-dos-and-donts-from-three-babes-bakeshop","title":"Pie Do’s and Don’ts from Three Babes Bakeshop","publishDate":1445373616,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The perfect pie is delicate dance: the meeting of a sweet, luscious filling and a flaky, tender, golden crust. On Sunday, October 25, you’re invited to put your pie making chops to the test at \u003ca href=\"http://www.cuesa.org/event/2015/cuesas-harvest-festival-fall-fruit-pie-contest\">CUESA’s Fall Fruit Pie Contest at The Yard at Mission Rock\u003c/a>.\u003c/p>\n\u003cp>Lenore Estrada and Anna Derivi-Castellanos know pie. They both started baking as children with their families, and in high school they made pies together to give to their friends. Years later, they started \u003ca href=\"http://www.cuesa.org/seller/three-babes-bakeshop\">Three Babes Bakeshop\u003c/a>, a from-scratch pie business that pops up at the Ferry Plaza Farmers Market on Saturdays. They’ve experimented with hundreds of varieties of pie, and through trial and error, they’ve streamlined their lineup to a seasonally rotating selection, including hits like Classic Apple, Bourbon Pecan, and their famous Salty Honey Walnut.\u003c/p>\n\u003cp>The two have also judged their share of pie contests (they estimate around a dozen or so), and, for the third year in a row, they’ll both be on our \u003ca href=\"http://www.cuesa.org/event/2015/cuesas-harvest-festival-fall-fruit-pie-contest#judges\">esteemed panel of pie judges\u003c/a>.\u003c/p>\n\u003cp>Even if they feel a bit sugar shocked by the end of a marathon tasting session, Anna and Lenore love the judging process. “Lenore and I are really interested in seeing these budding bakers enter their best pies,” Anna says. “We like to steer people in the right direction and help them grow as pie makers.” To give our pie contestants a leg up, we asked the Babes to share some of their fall pie-making do’s and don’ts.\u003c/p>\n\u003cp>\u003cstrong>Do be creative.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Anna:\u003c/em> The home cook can do more adventurous things in a contest than we can in our business, since they’re just making one pie. We get pretty adventurous with our pies at Three Babes, but we’re not going to make a pineapple-guava-infused persimmon custard pie with a walnut crust. That’s interesting when it works out well, but sometimes it doesn’t.\u003c/p>\n\u003cp>\u003cstrong>Don’t overdo it.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore:\u003c/em> Ultimately, the best way to stand out is to have a well-executed product. We want people to be creative, but when people try to stand out by doing something crazy, it often that backfires. A lot of times people try to use unusual ingredients like rosewater or tea, but they wind up overdoing it. Same with alcohol in your pie. We think alcohol is great, and it can really heighten the other flavors, but if you put too much bourbon in a bourbon pecan pie, it’s like drinking a shot of alcohol, which is unpleasant when you’re eating a dessert. If you’re going to get creative, moderation is really important.\u003c/p>\n\u003cp>\u003cstrong>Do use quality ingredients.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>If you are entering a CUESA Pie Contest, we expect that you probably already have your heart in the right place as far as sourcing really excellent ingredients goes, from getting fruit from the farmers market to using flour that’s organic or locally sourced.\u003c/p>\n\u003cp>\u003cstrong>Do use \u003c/strong>\u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">\u003cstrong>what’s in season\u003c/strong>\u003c/a>\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>Apples are exciting right now because there are so many varieties to choose from at the Ferry Plaza Farmers Market. We love to mix different varieties. Right now we’re mixing Granny Smith from \u003ca href=\"http://www.cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a> and Jonathans from \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Orchards\u003c/a>, because there’s one really crisp tart apple and another softer, more floral red-skinned apple that imparts a beautiful pink to the filling. It’s fun to play with apples, and you can taste the difference when you use a mix of tart and sweet, rather than using just a single variety.\u003c/p>\n\u003cp>Fall is also an interesting time because we’re so lucky to live in California and benefit from the insanely long growing period of freshly grown berries. You wouldn’t necessarily think of berries in the fall, but we have a pear-blackberry crumble on our Thanksgiving menu because you can get blackberries so late in the season. Pears are definitely fall, but we like to spice our pie up with some tart berries.\u003c/p>\n\u003cp>We also use walnuts from \u003ca href=\"http://www.cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a> in our Salty Honey Walnut pie. Nuts are one of those awesome pantry items that, when stored properly, can be kept for a long time. There’s definitely a clean taste that comes from the new crop in the fall.\u003c/p>\n\u003cp>\u003cstrong>Don’t underbake your crust.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>Our number one tip: don’t underbake your pie crust. Most of the entries we get are underbaked.\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>People are really afraid that their pie is going to be overdone, and they’re really afraid of the browning of crust. But there’s nothing worse than an underbaked pie, when the dough and filling aren’t properly cooked. Don’t be afraid to get a nice brown tone on your pie.\u003c/p>\n\u003cp>\u003cstrong>Do know how to use thickeners.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>Thickeners mystify people. One time we had an employee add twice the amount of cornstarch to some of our pies. That’s one of those ingredients in a pie that you never want to be noticeably present. You want to make sure you can slice a pie well and not have it oozing out over everything. You also don’t want the filling to be gelatinous.\u003c/p>\n\u003cp>\u003cstrong>Do make sure it tastes good.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>The question we ask ourselves when tasting a pie is, “Does this taste good?” One of the big ways to mess that up is adding too much of something. If a flavor enhancer really jumps out at us, that’s usually a negative thing. I remember we tasted one pie in a contest that was really creative, using a lattice of bacon on top, but the pie had large chunks of congealed lard inside. It was really unpleasant to eat. For the pies that don’t win, it’s usually because of something really obvious like that.\u003c/p>\n\u003cp>\u003cstrong>Do learn from your mistakes.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>One time we had someone donate us some plums that were super delicious when we ate them, but when we cooked them the skins imparted this sourness that was terrible.\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>The lesson is, be familiar with your ingredients. Don’t enter a pie contest using ingredients you’ve never worked with.\u003c/p>\n\u003cp>\u003cstrong>Do have fun!\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>We think this pie contest is a lot of fun, and there are always great prizes, so we encourage everyone to enter. Even if you don’t win, it’s just good practice. With pie making, like many things in life, you have to keep practicing to get a good feel for it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Also, if people are interested in learning more or pie baking professionally, they can either come to our \u003ca href=\"http://www.cuesa.org/event/2015/cuesa-mission-rock-farmers-market-pop-yard-harvest-festival\">apple pie demo at The Yard\u003c/a>, or they can apply to work with us. We’re recruiting for our pie army! Apply at \u003ca href=\"mailto:jobs@threebakesbakeshop.com\">jobs@threebakesbakeshop.com\u003c/a>. We’ll train you.\u003c/p>\n\n","blocks":[],"excerpt":"Lenore Estrada and Anna Derivi-Castellanos owners of Three Babes Bakeshop share fall pie-making do’s and don’ts. And on Sunday, October 25, you’re invited to put your pie making chops to the test at CUESA’s Fall Fruit Pie Contest at The Yard at Mission Rock.","status":"publish","parent":0,"modified":1445373616,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1210},"headData":{"title":"Pie Do’s and Don’ts from Three Babes Bakeshop | KQED","description":"Lenore Estrada and Anna Derivi-Castellanos owners of Three Babes Bakeshop share fall pie-making do’s and don’ts. And on Sunday, October 25, you’re invited to put your pie making chops to the test at CUESA’s Fall Fruit Pie Contest at The Yard at Mission Rock.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102262 http://ww2.kqed.org/bayareabites/?p=102262","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/20/pie-dos-and-donts-from-three-babes-bakeshop/","disqusTitle":"Pie Do’s and Don’ts from Three Babes Bakeshop","source":"Cooking Techniques and Tips","sourceUrl":"https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/","path":"/bayareabites/102262/pie-dos-and-donts-from-three-babes-bakeshop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The perfect pie is delicate dance: the meeting of a sweet, luscious filling and a flaky, tender, golden crust. On Sunday, October 25, you’re invited to put your pie making chops to the test at \u003ca href=\"http://www.cuesa.org/event/2015/cuesas-harvest-festival-fall-fruit-pie-contest\">CUESA’s Fall Fruit Pie Contest at The Yard at Mission Rock\u003c/a>.\u003c/p>\n\u003cp>Lenore Estrada and Anna Derivi-Castellanos know pie. They both started baking as children with their families, and in high school they made pies together to give to their friends. Years later, they started \u003ca href=\"http://www.cuesa.org/seller/three-babes-bakeshop\">Three Babes Bakeshop\u003c/a>, a from-scratch pie business that pops up at the Ferry Plaza Farmers Market on Saturdays. They’ve experimented with hundreds of varieties of pie, and through trial and error, they’ve streamlined their lineup to a seasonally rotating selection, including hits like Classic Apple, Bourbon Pecan, and their famous Salty Honey Walnut.\u003c/p>\n\u003cp>The two have also judged their share of pie contests (they estimate around a dozen or so), and, for the third year in a row, they’ll both be on our \u003ca href=\"http://www.cuesa.org/event/2015/cuesas-harvest-festival-fall-fruit-pie-contest#judges\">esteemed panel of pie judges\u003c/a>.\u003c/p>\n\u003cp>Even if they feel a bit sugar shocked by the end of a marathon tasting session, Anna and Lenore love the judging process. “Lenore and I are really interested in seeing these budding bakers enter their best pies,” Anna says. “We like to steer people in the right direction and help them grow as pie makers.” To give our pie contestants a leg up, we asked the Babes to share some of their fall pie-making do’s and don’ts.\u003c/p>\n\u003cp>\u003cstrong>Do be creative.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Anna:\u003c/em> The home cook can do more adventurous things in a contest than we can in our business, since they’re just making one pie. We get pretty adventurous with our pies at Three Babes, but we’re not going to make a pineapple-guava-infused persimmon custard pie with a walnut crust. That’s interesting when it works out well, but sometimes it doesn’t.\u003c/p>\n\u003cp>\u003cstrong>Don’t overdo it.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore:\u003c/em> Ultimately, the best way to stand out is to have a well-executed product. We want people to be creative, but when people try to stand out by doing something crazy, it often that backfires. A lot of times people try to use unusual ingredients like rosewater or tea, but they wind up overdoing it. Same with alcohol in your pie. We think alcohol is great, and it can really heighten the other flavors, but if you put too much bourbon in a bourbon pecan pie, it’s like drinking a shot of alcohol, which is unpleasant when you’re eating a dessert. If you’re going to get creative, moderation is really important.\u003c/p>\n\u003cp>\u003cstrong>Do use quality ingredients.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>If you are entering a CUESA Pie Contest, we expect that you probably already have your heart in the right place as far as sourcing really excellent ingredients goes, from getting fruit from the farmers market to using flour that’s organic or locally sourced.\u003c/p>\n\u003cp>\u003cstrong>Do use \u003c/strong>\u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">\u003cstrong>what’s in season\u003c/strong>\u003c/a>\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>Apples are exciting right now because there are so many varieties to choose from at the Ferry Plaza Farmers Market. We love to mix different varieties. Right now we’re mixing Granny Smith from \u003ca href=\"http://www.cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a> and Jonathans from \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Orchards\u003c/a>, because there’s one really crisp tart apple and another softer, more floral red-skinned apple that imparts a beautiful pink to the filling. It’s fun to play with apples, and you can taste the difference when you use a mix of tart and sweet, rather than using just a single variety.\u003c/p>\n\u003cp>Fall is also an interesting time because we’re so lucky to live in California and benefit from the insanely long growing period of freshly grown berries. You wouldn’t necessarily think of berries in the fall, but we have a pear-blackberry crumble on our Thanksgiving menu because you can get blackberries so late in the season. Pears are definitely fall, but we like to spice our pie up with some tart berries.\u003c/p>\n\u003cp>We also use walnuts from \u003ca href=\"http://www.cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a> in our Salty Honey Walnut pie. Nuts are one of those awesome pantry items that, when stored properly, can be kept for a long time. There’s definitely a clean taste that comes from the new crop in the fall.\u003c/p>\n\u003cp>\u003cstrong>Don’t underbake your crust.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>Our number one tip: don’t underbake your pie crust. Most of the entries we get are underbaked.\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>People are really afraid that their pie is going to be overdone, and they’re really afraid of the browning of crust. But there’s nothing worse than an underbaked pie, when the dough and filling aren’t properly cooked. Don’t be afraid to get a nice brown tone on your pie.\u003c/p>\n\u003cp>\u003cstrong>Do know how to use thickeners.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>Thickeners mystify people. One time we had an employee add twice the amount of cornstarch to some of our pies. That’s one of those ingredients in a pie that you never want to be noticeably present. You want to make sure you can slice a pie well and not have it oozing out over everything. You also don’t want the filling to be gelatinous.\u003c/p>\n\u003cp>\u003cstrong>Do make sure it tastes good.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>The question we ask ourselves when tasting a pie is, “Does this taste good?” One of the big ways to mess that up is adding too much of something. If a flavor enhancer really jumps out at us, that’s usually a negative thing. I remember we tasted one pie in a contest that was really creative, using a lattice of bacon on top, but the pie had large chunks of congealed lard inside. It was really unpleasant to eat. For the pies that don’t win, it’s usually because of something really obvious like that.\u003c/p>\n\u003cp>\u003cstrong>Do learn from your mistakes.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>One time we had someone donate us some plums that were super delicious when we ate them, but when we cooked them the skins imparted this sourness that was terrible.\u003c/p>\n\u003cp>\u003cem>Anna: \u003c/em>The lesson is, be familiar with your ingredients. Don’t enter a pie contest using ingredients you’ve never worked with.\u003c/p>\n\u003cp>\u003cstrong>Do have fun!\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lenore: \u003c/em>We think this pie contest is a lot of fun, and there are always great prizes, so we encourage everyone to enter. Even if you don’t win, it’s just good practice. With pie making, like many things in life, you have to keep practicing to get a good feel for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, if people are interested in learning more or pie baking professionally, they can either come to our \u003ca href=\"http://www.cuesa.org/event/2015/cuesa-mission-rock-farmers-market-pop-yard-harvest-festival\">apple pie demo at The Yard\u003c/a>, or they can apply to work with us. We’re recruiting for our pie army! Apply at \u003ca href=\"mailto:jobs@threebakesbakeshop.com\">jobs@threebakesbakeshop.com\u003c/a>. We’ll train you.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102262/pie-dos-and-donts-from-three-babes-bakeshop","authors":["5484"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_12276","bayareabites_1653","bayareabites_50","bayareabites_95","bayareabites_1763","bayareabites_1246","bayareabites_90"],"tags":["bayareabites_228","bayareabites_2596","bayareabites_2594"],"featImg":"bayareabites_102266","label":"source_bayareabites_102262"},"bayareabites_74069":{"type":"posts","id":"bayareabites_74069","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74069","score":null,"sort":[1385587408000]},"guestAuthors":[],"slug":"all-american-dessert-recipe-classic-apple-pie-for-thanksgiving","title":"All-American Dessert Recipe: Classic Apple Pie for Thanksgiving","publishDate":1385587408,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Be gone, Mrs. Smith! A frozen pie may fill your pie-hole any other day of the year. But for Thanksgiving, on this celebratory day of gratitude, as close as we get to a ritual harvest festival, make a real pie. Yes, from scratch. Because, with our step-by-step approach, you can turn apples, sugar, flour, butter, and spices into a better pie that you or your friends have ever tasted, much less made.\u003c/p>\n\u003cp>So, let us begin. The first step, before you pick up a measuring cup, is to clear your mind. Are you stressed out by family demands? Worried about getting it all right? Put all this out of your head. A perfect turkey, a perfect pie, the most splendid gravy in the universe cannot ensure family harmony, just as even a sorry stuffing won't, by its underseasoned blandness or wayward lumpiness, ruin the day. (Not that you should settle for bad stuffing, not with Kim Laidlaw's fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">Sage and Chestnut Stuffing\u003c/a> recipe available here on this very blog.)\u003c/p>\n\u003cp>All too often, it seems, we placate our fears by obsessing over the minutia of kitchen work. Brine or dry rub? Breast up, breast down? Deep-fried or smoked? Should there been mac and cheese, and is adding \u003ca href=\"http://brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese\">brown butter and pumpkin\u003c/a> brilliance or heresy? Here's what I can tell you, courtesy of years of writing Thanksgiving cooking advice: it is easier to worry about turkey, or cranberry sauce, or the flakiness of your pie crust than it is to be in the moment, with no distractions from the clamor of your own emotions, the ringing of your own wishful, overflowing, bruised or fearful heart.\u003c/p>\n\u003cp>Keep it in mind, then, as you seek to control in the kitchen what you may not be able to conquer in the dining room. More to the point, take heed of Fergus Henderson, chef and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062282611/kqedorg-20\">The Complete Nose to Tail\u003c/a>, who advises, “Do not be afraid of cooking, as your ingredients will know, and misbehave.\" So, now that you're happy, and focused, and not leaning all the weight of your perfect-holiday expectations on one frangible crust, let's bake!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, the apples. I like farmers' market apples, where you can be sure of getting this season's fruit, still tangy and snappy-crunchy. You want apples with some complexity and density to them. Fujis and Galas are too sweet and too full of juice--they'll make a wet pie that's closer to applesauce. Granny Smiths are the opposite: too hard, too tart. I like to use a mix of whatever looks good. This pie was made with a combination of Black Twig and Pink Ladies, but Pippins, Jonagolds, Russets, Romes, and/or Braeburns would also work well.\u003c/p>\n\u003cfigure id=\"attachment_74580\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\">\u003cimg class=\"size-full wp-image-74580\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\" alt=\"Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The crust is easiest to handle if you let it chill before rolling, so it's wise to get your dough mixed before you start on the filling. Put your butter--preferably, a high-fat, European-style butter like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a> or Plugra--in the freezer to chill. You want it very cold and firm but not actually frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Whisk the sugar and salt into the flour.\u003c/p>\n\u003cp>Using the coarse holes on a box grater, grate in the butter. Grating transforms the butter into thin, near-translucent curls. Once you've lightly but thoroughly mixed them into the flour, carefully breaking up any butter clumps, you're almost done. The texture will be nubbly-perfect, and you'll hardly have touched it.\u003c/p>\n\u003cp>Quickly pour in about half your ice water (not including the cubes). Using a wooden spoon or a large fork, gently and quickly mix the water into the flour. Drizzle in remaining water as needed over any dry patches, about a tablespoon at a time. If you are using high-fat butter, which has a lower water content, you'll probably need more water than if you're using a regular supermarket brand. Stop when a handful of dough will just hold together when squeezed. A little crumbly is fine; it will get moister as it chills.\u003c/p>\n\u003cp>If you have time, it's a good idea to chill your dough before you roll it out. It's not crucial; I've gone straight from mixing to rolling to baking on occasion, and it worked just fine. However, chilling lets the butter firm up again before you roll, and cold butter leads to a flakier crust. Also, cold dough is less likely to turn into a a sticky, recalcitrant dough-child that flings itself face down onto the counter and refuses to come up without tearing once you start rolling.\u003c/p>\n\u003cp>Divide your dough into equal parts. Scoop the dough into two resealable plastic bags. Flatten each into a round, squeezing out any remaining air from the bag, and seal. Chill the dough for an hour in the freezer or 2 hours in the refrigerator. The dough can also be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74603,74605,74608,74599,74597,74606,74594,74578,74582,74583,74592\"]\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take 1 bag of dough out the freezer or fridge, remove its bag, and pat the dough into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're rolling sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>If the dough keeps sticking to the rolling pin and/or counter, try rolling it out between two sheets of plastic wrap, waxed paper, or parchment paper. You can also sprinkle a small amount of flour over the dough, but be stingy.\u003c/p>\n\u003cp>Once you’ve got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Fold the extra dough inwards (towards the middle of the pie) to make a sort of flattened mesa or bulwark. Wrap the whole crust loosely in plastic wrap or waxed paper and return it to the fridge to chill while you make the filling.\u003c/p>\n\u003cp>Peel, core, and slice your apples. Toss with sugar, salt, and spices. Let stand for about 10 minutes, until there is a puddle of liquid at the bottom of the bowl. Pour the liquid into a small pan and boil, watching carefully, until it has cooked down to the consistency of maple syrup. Pour back into the bowl of apples. Sprinkle with flour and mix thoroughly.\u003c/p>\n\u003cp>Preheat the oven to 400ºF. Take the second bag out of the fridge, remove and roll like you did the first crust. When your large round of top crust is ready, take the bottom-crust-lined pie pan out of the fridge. Scoop your filling into the bottom crust. Drape the top crust over the filling, and trim off any extra so you have about 1/2 inch hanging over the edges. Tuck the excess crust under, pressing to join it to the bottom crust, making a thicker mesa/ridge this time.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74598,74607,74609,74587,74586,74602\"]\u003c/p>\n\u003cp>You're almost done, but not yet. Crimping--making a decorative edge around the crust--is the artistic part of pie-shaping, and there are many, many ways to do this. I like to gently pinch the edge between the thumb and forefinger of each hand. You move up with the left hand, down with the right, going neatly all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it’s just a plain or rolled ridge of dough along the edge. A good crimp will both keep any excess filling from spilling out and to make the pie look nice and finished. Too many pies just sort of peter out at the edges, with no definition--no, no, no. Define your boundaries, even if you're just flattening the two layers of dough together with fork tines.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74589,74588,74610,74601,74595,74613\"]\u003c/p>\n\u003cp>To make the pastry leaves shown here, gather together your extra pastry scraps and roll out. Using a small, sharp knife, cut 4 or 5 leaf-shaped ovals. To make the leaf \"veins,\" use the knife to mark a line down the center of each oval, then mark matching diagonal lines on either side. Be careful not to cut all the way through the pastry. Arrange the pastry leaves on the center of the top crust. You can also add \"berries\" by rolling a few small balls of dough and adding them where the leaves come together at the center. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>If you want a little shine on your crust, brush with milk or half-and-half. Use a clean pastry brush if you have one (i.e., not the one you use to baste the turkey, which will be all clotted and stuck together with grease). If you're light-handed and very quick, you can dip your fingertips in the cream and brush it like that. You don't need to get into every crimp; just concentrate on the top dome.\u003c/p>\n\u003cp>Place your pie on a baking sheet. Bake for 45 to 60 minutes. Cover the edges with foil or a pie shield if they seem to getting too brown. The filling should be bubbling gently; sticky pie juices may drip out (hence the baking sheet). The apples within should be tender but not cooked to mush, and most importantly, the crust must be brown--distinctly golden on top, toasty around the edges. Having recently been a judge at \u003ca href=\"http://www.cuesa.org/article/congratulations-pie-contest-winners\">CUESA's Pie Contest\u003c/a>, sharing the duties at my table with professional bakers from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://threebabesbakeshop.com/\">3 Babes Bakeshop\u003c/a>, we saw, with disappointment, so many sadly underbaked crusts. If you're using a clear Pyrex pan, look at that bottom crust, and look for gold, not platinum. A pallid crust is a soft, dull crust. Don't be nervous.\u003c/p>\n\u003cp>Take it out, put it on a cooling rack, and walk away. It may seem lovely to launch right into your hot-from-the-oven pie, but like turkey, pie needs time to collect itself. A hot pie is a runny, runny pie. You will cut the first piece and wonder how you went so wrong as all the juices in the pie gush to fill the slice-shaped hole. But, let the pie sit for a couple of hours, til it's on the room temperature side of warm, and your patience will be rewarded: crisp, almost-shattering crust, melting apples, just enough cinnamon-fragrant juice to prove that no gelatinous glop went into the making of your perfect pie.\u003c/p>\n\u003cfigure id=\"attachment_74611\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\">\u003cimg class=\"size-full wp-image-74611\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\" alt=\"An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Apple Pie\u003c/h3>\n\u003cp>Personally, I love an apple pie with raisins in it, but I know this is a minority view. You could add dried cranberries, though, or even a handful of fresh ones, in which case you may want to bump up the sugar a little, since fresh cranberries are quite sour.\u003c/p>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>8 oz (16 tablespoons/2 sticks) butter, preferably a high-fat, European style butter, chilled until very cold\u003c/li>\n\u003cli>6-8 tablespoons ice water\u003c/li>\n\u003cli>2 tsp apple cider vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lbs apples, 8-10 apples, depending on size\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>generous pinch of allspice\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 1/2 tablespoons flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For Shine on Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp milk or half-or-half, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into two rounds and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the first dough round, moving from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2″ bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>8. To make the filling, peel, core, and slice the apples. Toss with sugar, spices, and salt. Let sit for 10 minutes.\u003c/p>\n\u003cp>9. Pour accumulated liquid from apples into a small saucepan. Bring to a boil and cook, watching carefully, until liquid has reduced down to the consistency of maple syrup. Remove from heat and pour over apples. Sprinkle on flour and mix thoroughly.\u003c/p>\n\u003cp>10. Preheat oven to 400ºF. Remove second dough round from the fridge and roll out as above. Remove crust-lined pan from the fridge. Scoop filling into pan. Drape top crust over filling. Fold extra dough under to form a ridge around the edge of the pan. Crimp edges together. Brush lightly with milk or half-and-half, if desired. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>11. Place pie on a baking sheet and bake for 45-60 minutes, covering edges with foil if they brown too fast.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>12. When pie is done, remove from oven and let cool on a rack for at least 2 hours before cutting.\u003c/p>\n\n","blocks":[],"excerpt":"It's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before. ","status":"publish","parent":0,"modified":1571963362,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":2570},"headData":{"title":"All-American Dessert Recipe: Classic Apple Pie for Thanksgiving | KQED","description":"It's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74069 http://blogs.kqed.org/bayareabites/?p=74069","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/","disqusTitle":"All-American Dessert Recipe: Classic Apple Pie for Thanksgiving","path":"/bayareabites/74069/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Be gone, Mrs. Smith! A frozen pie may fill your pie-hole any other day of the year. But for Thanksgiving, on this celebratory day of gratitude, as close as we get to a ritual harvest festival, make a real pie. Yes, from scratch. Because, with our step-by-step approach, you can turn apples, sugar, flour, butter, and spices into a better pie that you or your friends have ever tasted, much less made.\u003c/p>\n\u003cp>So, let us begin. The first step, before you pick up a measuring cup, is to clear your mind. Are you stressed out by family demands? Worried about getting it all right? Put all this out of your head. A perfect turkey, a perfect pie, the most splendid gravy in the universe cannot ensure family harmony, just as even a sorry stuffing won't, by its underseasoned blandness or wayward lumpiness, ruin the day. (Not that you should settle for bad stuffing, not with Kim Laidlaw's fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">Sage and Chestnut Stuffing\u003c/a> recipe available here on this very blog.)\u003c/p>\n\u003cp>All too often, it seems, we placate our fears by obsessing over the minutia of kitchen work. Brine or dry rub? Breast up, breast down? Deep-fried or smoked? Should there been mac and cheese, and is adding \u003ca href=\"http://brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese\">brown butter and pumpkin\u003c/a> brilliance or heresy? Here's what I can tell you, courtesy of years of writing Thanksgiving cooking advice: it is easier to worry about turkey, or cranberry sauce, or the flakiness of your pie crust than it is to be in the moment, with no distractions from the clamor of your own emotions, the ringing of your own wishful, overflowing, bruised or fearful heart.\u003c/p>\n\u003cp>Keep it in mind, then, as you seek to control in the kitchen what you may not be able to conquer in the dining room. More to the point, take heed of Fergus Henderson, chef and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062282611/kqedorg-20\">The Complete Nose to Tail\u003c/a>, who advises, “Do not be afraid of cooking, as your ingredients will know, and misbehave.\" So, now that you're happy, and focused, and not leaning all the weight of your perfect-holiday expectations on one frangible crust, let's bake!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, the apples. I like farmers' market apples, where you can be sure of getting this season's fruit, still tangy and snappy-crunchy. You want apples with some complexity and density to them. Fujis and Galas are too sweet and too full of juice--they'll make a wet pie that's closer to applesauce. Granny Smiths are the opposite: too hard, too tart. I like to use a mix of whatever looks good. This pie was made with a combination of Black Twig and Pink Ladies, but Pippins, Jonagolds, Russets, Romes, and/or Braeburns would also work well.\u003c/p>\n\u003cfigure id=\"attachment_74580\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\">\u003cimg class=\"size-full wp-image-74580\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\" alt=\"Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The crust is easiest to handle if you let it chill before rolling, so it's wise to get your dough mixed before you start on the filling. Put your butter--preferably, a high-fat, European-style butter like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a> or Plugra--in the freezer to chill. You want it very cold and firm but not actually frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Whisk the sugar and salt into the flour.\u003c/p>\n\u003cp>Using the coarse holes on a box grater, grate in the butter. Grating transforms the butter into thin, near-translucent curls. Once you've lightly but thoroughly mixed them into the flour, carefully breaking up any butter clumps, you're almost done. The texture will be nubbly-perfect, and you'll hardly have touched it.\u003c/p>\n\u003cp>Quickly pour in about half your ice water (not including the cubes). Using a wooden spoon or a large fork, gently and quickly mix the water into the flour. Drizzle in remaining water as needed over any dry patches, about a tablespoon at a time. If you are using high-fat butter, which has a lower water content, you'll probably need more water than if you're using a regular supermarket brand. Stop when a handful of dough will just hold together when squeezed. A little crumbly is fine; it will get moister as it chills.\u003c/p>\n\u003cp>If you have time, it's a good idea to chill your dough before you roll it out. It's not crucial; I've gone straight from mixing to rolling to baking on occasion, and it worked just fine. However, chilling lets the butter firm up again before you roll, and cold butter leads to a flakier crust. Also, cold dough is less likely to turn into a a sticky, recalcitrant dough-child that flings itself face down onto the counter and refuses to come up without tearing once you start rolling.\u003c/p>\n\u003cp>Divide your dough into equal parts. Scoop the dough into two resealable plastic bags. Flatten each into a round, squeezing out any remaining air from the bag, and seal. Chill the dough for an hour in the freezer or 2 hours in the refrigerator. The dough can also be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74603,74605,74608,74599,74597,74606,74594,74578,74582,74583,74592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take 1 bag of dough out the freezer or fridge, remove its bag, and pat the dough into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're rolling sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>If the dough keeps sticking to the rolling pin and/or counter, try rolling it out between two sheets of plastic wrap, waxed paper, or parchment paper. You can also sprinkle a small amount of flour over the dough, but be stingy.\u003c/p>\n\u003cp>Once you’ve got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Fold the extra dough inwards (towards the middle of the pie) to make a sort of flattened mesa or bulwark. Wrap the whole crust loosely in plastic wrap or waxed paper and return it to the fridge to chill while you make the filling.\u003c/p>\n\u003cp>Peel, core, and slice your apples. Toss with sugar, salt, and spices. Let stand for about 10 minutes, until there is a puddle of liquid at the bottom of the bowl. Pour the liquid into a small pan and boil, watching carefully, until it has cooked down to the consistency of maple syrup. Pour back into the bowl of apples. Sprinkle with flour and mix thoroughly.\u003c/p>\n\u003cp>Preheat the oven to 400ºF. Take the second bag out of the fridge, remove and roll like you did the first crust. When your large round of top crust is ready, take the bottom-crust-lined pie pan out of the fridge. Scoop your filling into the bottom crust. Drape the top crust over the filling, and trim off any extra so you have about 1/2 inch hanging over the edges. Tuck the excess crust under, pressing to join it to the bottom crust, making a thicker mesa/ridge this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74598,74607,74609,74587,74586,74602","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're almost done, but not yet. Crimping--making a decorative edge around the crust--is the artistic part of pie-shaping, and there are many, many ways to do this. I like to gently pinch the edge between the thumb and forefinger of each hand. You move up with the left hand, down with the right, going neatly all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it’s just a plain or rolled ridge of dough along the edge. A good crimp will both keep any excess filling from spilling out and to make the pie look nice and finished. Too many pies just sort of peter out at the edges, with no definition--no, no, no. Define your boundaries, even if you're just flattening the two layers of dough together with fork tines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74589,74588,74610,74601,74595,74613","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make the pastry leaves shown here, gather together your extra pastry scraps and roll out. Using a small, sharp knife, cut 4 or 5 leaf-shaped ovals. To make the leaf \"veins,\" use the knife to mark a line down the center of each oval, then mark matching diagonal lines on either side. Be careful not to cut all the way through the pastry. Arrange the pastry leaves on the center of the top crust. You can also add \"berries\" by rolling a few small balls of dough and adding them where the leaves come together at the center. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>If you want a little shine on your crust, brush with milk or half-and-half. Use a clean pastry brush if you have one (i.e., not the one you use to baste the turkey, which will be all clotted and stuck together with grease). If you're light-handed and very quick, you can dip your fingertips in the cream and brush it like that. You don't need to get into every crimp; just concentrate on the top dome.\u003c/p>\n\u003cp>Place your pie on a baking sheet. Bake for 45 to 60 minutes. Cover the edges with foil or a pie shield if they seem to getting too brown. The filling should be bubbling gently; sticky pie juices may drip out (hence the baking sheet). The apples within should be tender but not cooked to mush, and most importantly, the crust must be brown--distinctly golden on top, toasty around the edges. Having recently been a judge at \u003ca href=\"http://www.cuesa.org/article/congratulations-pie-contest-winners\">CUESA's Pie Contest\u003c/a>, sharing the duties at my table with professional bakers from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://threebabesbakeshop.com/\">3 Babes Bakeshop\u003c/a>, we saw, with disappointment, so many sadly underbaked crusts. If you're using a clear Pyrex pan, look at that bottom crust, and look for gold, not platinum. A pallid crust is a soft, dull crust. Don't be nervous.\u003c/p>\n\u003cp>Take it out, put it on a cooling rack, and walk away. It may seem lovely to launch right into your hot-from-the-oven pie, but like turkey, pie needs time to collect itself. A hot pie is a runny, runny pie. You will cut the first piece and wonder how you went so wrong as all the juices in the pie gush to fill the slice-shaped hole. But, let the pie sit for a couple of hours, til it's on the room temperature side of warm, and your patience will be rewarded: crisp, almost-shattering crust, melting apples, just enough cinnamon-fragrant juice to prove that no gelatinous glop went into the making of your perfect pie.\u003c/p>\n\u003cfigure id=\"attachment_74611\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\">\u003cimg class=\"size-full wp-image-74611\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\" alt=\"An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Apple Pie\u003c/h3>\n\u003cp>Personally, I love an apple pie with raisins in it, but I know this is a minority view. You could add dried cranberries, though, or even a handful of fresh ones, in which case you may want to bump up the sugar a little, since fresh cranberries are quite sour.\u003c/p>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>8 oz (16 tablespoons/2 sticks) butter, preferably a high-fat, European style butter, chilled until very cold\u003c/li>\n\u003cli>6-8 tablespoons ice water\u003c/li>\n\u003cli>2 tsp apple cider vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lbs apples, 8-10 apples, depending on size\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>generous pinch of allspice\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 1/2 tablespoons flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For Shine on Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp milk or half-or-half, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into two rounds and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the first dough round, moving from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2″ bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>8. To make the filling, peel, core, and slice the apples. Toss with sugar, spices, and salt. Let sit for 10 minutes.\u003c/p>\n\u003cp>9. Pour accumulated liquid from apples into a small saucepan. Bring to a boil and cook, watching carefully, until liquid has reduced down to the consistency of maple syrup. Remove from heat and pour over apples. Sprinkle on flour and mix thoroughly.\u003c/p>\n\u003cp>10. Preheat oven to 400ºF. Remove second dough round from the fridge and roll out as above. Remove crust-lined pan from the fridge. Scoop filling into pan. Drape top crust over filling. Fold extra dough under to form a ridge around the edge of the pan. Crimp edges together. Brush lightly with milk or half-and-half, if desired. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>11. Place pie on a baking sheet and bake for 45-60 minutes, covering edges with foil if they brown too fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>12. When pie is done, remove from oven and let cool on a rack for at least 2 hours before cutting.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74069/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving","authors":["5038","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2695","bayareabites_1653","bayareabites_1874","bayareabites_95","bayareabites_12550","bayareabites_1763"],"tags":["bayareabites_8405","bayareabites_469","bayareabites_228","bayareabites_2594","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_74614","label":"bayareabites_15012"},"bayareabites_73938":{"type":"posts","id":"bayareabites_73938","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73938","score":null,"sort":[1385482433000]},"guestAuthors":[],"slug":"thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote","title":"Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote","publishDate":1385482433,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74434,74436,74435\"]\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74440,74443,74445,74446,74447,74448\"]\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74449,74450,74451,74453,74454,74457,74459,74461,74462\"]\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74465,74466,74467\"]\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74463,74464,74479\"]\u003c/p>\n\n","blocks":[],"excerpt":"Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays. ","status":"publish","parent":0,"modified":1571963375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":947},"headData":{"title":"Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote | KQED","description":"Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73938 http://blogs.kqed.org/bayareabites/?p=73938","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/","disqusTitle":"Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote","path":"/bayareabites/73938/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74434,74436,74435","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74440,74443,74445,74446,74447,74448","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74449,74450,74451,74453,74454,74457,74459,74461,74462","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74465,74466,74467","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74463,74464,74479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73938/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_8262","bayareabites_12732","bayareabites_10299","bayareabites_228","bayareabites_3156","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_74433","label":"bayareabites_15012"},"bayareabites_73285":{"type":"posts","id":"bayareabites_73285","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73285","score":null,"sort":[1385396814000]},"guestAuthors":[],"slug":"thanksgiving-recipe-better-than-pumpkin-pie","title":"Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie","publishDate":1385396814,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74299,74294,74297,74295,74296,74298\"]\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74309,74308,74306,74303,74305,74304\"]\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350\"]\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74320,74319,74318,74317,74315,74328\"]\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74324,74323,74325\"]\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n","blocks":[],"excerpt":"Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ","status":"publish","parent":0,"modified":1571963393,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2215},"headData":{"title":"Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie | KQED","description":"Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73285 http://blogs.kqed.org/bayareabites/?p=73285","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/","disqusTitle":"Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie","path":"/bayareabites/73285/thanksgiving-recipe-better-than-pumpkin-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74299,74294,74297,74295,74296,74298","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74309,74308,74306,74303,74305,74304","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74320,74319,74318,74317,74315,74328","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74324,74323,74325","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73285/thanksgiving-recipe-better-than-pumpkin-pie","authors":["5038","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_12550","bayareabites_1763","bayareabites_1875","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_12724","bayareabites_2916","bayareabites_228","bayareabites_12652","bayareabites_12651","bayareabites_1511","bayareabites_2996","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_74287","label":"bayareabites_15012"},"bayareabites_74260":{"type":"posts","id":"bayareabites_74260","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74260","score":null,"sort":[1385229565000]},"guestAuthors":[],"slug":"kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen","title":"KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen","publishDate":1385229565,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3\u003c/p>\n\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.","status":"publish","parent":0,"modified":1411089045,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1293},"headData":{"title":"KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen | KQED","description":"Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for "Thanksgivukkah," since Thanksgiving and Hanukkah overlap this year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74260 http://blogs.kqed.org/bayareabites/?p=74260","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/23/kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen/","disqusTitle":"KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen","path":"/bayareabites/74260/kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audioLink","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74260/kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen","authors":["5014"],"categories":["bayareabites_63","bayareabites_2695","bayareabites_45","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12694","bayareabites_1325","bayareabites_228","bayareabites_530","bayareabites_12693","bayareabites_1251","bayareabites_543"],"featImg":"bayareabites_74359","label":"bayareabites"},"bayareabites_74077":{"type":"posts","id":"bayareabites_74077","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74077","score":null,"sort":[1384936368000]},"guestAuthors":[],"slug":"whats-trending-in-food-magazines-thanksgiving-classics","title":"What's Trending In Food Magazines? Thanksgiving Classics","publishDate":1384936368,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.","status":"publish","parent":0,"modified":1384936368,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":542},"headData":{"title":"What's Trending In Food Magazines? Thanksgiving Classics | KQED","description":"Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74077 http://blogs.kqed.org/bayareabites/?p=74077","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/","disqusTitle":"What's Trending In Food Magazines? Thanksgiving Classics","nprByline":"NPR Staff","nprStoryId":"246169633","nprApiLink":"http://api.npr.org/query?id=246169633&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics?ft=3&f=246169633","nprRetrievedStory":"1","nprPubDate":"Tue, 19 Nov 2013 18:53:00 -0500","nprStoryDate":"Tue, 19 Nov 2013 15:00:00 -0500","nprLastModifiedDate":"Tue, 19 Nov 2013 18:53:18 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633","nprAudioM3u":"http://api.npr.org/m3u/1246215156-8054ef.m3u?orgId=1&topicId=1053&ft=3&f=246169633","path":"/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics","authors":["byline_bayareabites_74077"],"categories":["bayareabites_2254","bayareabites_1865","bayareabites_4084","bayareabites_1763","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_12715","bayareabites_12712","bayareabites_12711","bayareabites_228","bayareabites_530","bayareabites_12714","bayareabites_10921","bayareabites_631","bayareabites_543","bayareabites_12713"],"featImg":"bayareabites_74079","label":"bayareabites"},"bayareabites_67765":{"type":"posts","id":"bayareabites_67765","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67765","score":null,"sort":[1375892314000]},"guestAuthors":[],"slug":"cobbled-together-american-fruit-desserts","title":"Cobbled Together: American Fruit Desserts","publishDate":1375892314,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67777\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler1-large.jpg\">\u003cimg class=\"size-full wp-image-67777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler1-large.jpg\" alt=\"Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2013/08/07/209514441/cobbled-together-american-fruit-desserts\">Kitchen Window at NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#cobbler\">Peach-Blackberry Cobbler\u003c/a>, \u003ca href=\"#crumble\">Plum-Cherry Crumble\u003c/a>, \u003ca href=\"#pandowdy\">Apple-Raspberry Pandowdy\u003c/a> and \u003ca href=\"#buckle\">Blueberry Buckle\u003c/a>.\u003c/p>\n\u003cp>Cobbler. I didn't understand the dessert until I understood the word.\u003c/p>\n\u003cp>A professional \"cobbler\" is often thought of as a shoemaker and repairman, but a \u003cem>true\u003c/em> cobbler is only a mender of shoes. A cordwainer is the more masterful footwear maker.\u003c/p>\n\u003cp>A cordwainer would not want to be called a cobbler. And a delicately latticed pie would not want to be mistaken for the less artful dessert that's thrown or \"cobbled\" together with disparate bits of fruit and pastry, whether it's called a cobbler, crisp, crumble, pandowdy or buckle. Though a cobbler or crisp may not be as pretty as a fresh pie or a new shoe, the result is just as functional, enjoyable and more economical, at least in terms of time and effort.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cobblers appear in American cookbooks at least as far back as the mid-1800s, where they are described as a dessert or \"luncheon\" consisting of a biscuit or pastry dough and fresh fruit, often peaches. Though some boast a double crust, what characterizes the cobbler is the baked top crust that covers the sweet, bubbling fruit filling.\u003c/p>\n\u003cp>The pandowdy is a cobbler-like dessert with an unusual name of unknown origins. Some consider \"dowd-y\" to be a variation of the word \"dough,\" and others conjecture that it descended from the term \"pandoulde,\" a regional British word for custard. What we do know is that the pandowdy has New England roots and can be made with either a typical pie dough or biscuit crust. Though a close relation to the cobbler, it varies in two distinct ways: Molasses is used to sweeten the fruit, and just before it's finished baking, the crust is sliced or crumbled into pieces and mixed with the fruit juices to create dumpling-like morsels scattered among the thick filling. For those of you who are paralyzed by making the perfect-looking crust, the pandowdy is for you. You'll spoon the filling over it anyway, so who cares what it looks like?\u003c/p>\n\u003cp>The crisp (or crumble, as it's called in England) is the cobbler's thrifty cousin, sporting a simple crumbled top of sugar, flour, butter and sometimes oats or nuts. All of that is simply scattered over a fruit filling — a great choice for the crust-fearing baker.\u003c/p>\n\u003cp>Most different from its cousins, though still related, is the buckle. No, that's not another shoe reference. It's thought to be so named because the cake-like batter \"buckles\" under the weight of all the fruit and buttered crumble top. It does indeed, fall a bit in the middle — but that's the berries' fault, not the baker's and the excess of fruit is what makes it special.\u003c/p>\n\u003cp>All these baked creations whip up easily. The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you're cobbling it together. If the shoe fits, wear it.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cobbler\">\u003c/a>Recipe: Peach-Blackberry Cobbler\u003c/h3>\n\u003cp>\u003cem>Cobblers are a wonderful way to experiment with combinations of summer fruits. I like to pair stone fruit and berries, as the tart berries provide the perfect counterbalance to the sweet tree fruit. You could easily substitute other seasonal fruits — nectarines, apricots or plums for the peaches and blueberries or raspberries for the blackberries.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67778\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler2.jpg\">\u003cimg class=\"size-full wp-image-67778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler2.jpg\" alt=\"Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Top\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar, plus 1 tablespoon for sprinkling\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/4 cup (1/2 stick) unsalted butter, cold and cut into 1/2-inch chunks\u003c/p>\n\u003cp>3/4 cup whole milk\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>3 pounds peaches (about 8 cups or 6-8 peaches) cut into 1/2-inch slices\u003c/p>\n\u003cp>1 cup blackberries (about 1 pint)\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>2 tablespoons light brown sugar, packed\u003c/p>\n\u003cp>3 tablespoons cornstarch\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1 teaspoon fresh ginger, grated\u003c/p>\n\u003cp>For biscuit top, in a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder and salt. With a knife and fork or pastry cutter, cut in the butter until mixture resembles the consistency of cornmeal and peas. Add milk and stir gently to combine. Form dough into a ball and cover with plastic wrap. Store in the refrigerator for at least 20 minutes while you prepare the filling.\u003c/p>\n\u003cp>Preheat oven to 375 degrees.\u003c/p>\n\u003cp>In a medium bowl, combine the peaches, berries, sugars, cornstarch, salt, lemon juice and ginger. Pour filling into a deep-dish, 9-inch (2 quart) glass oven-safe bowl, or an 11-by-7-inch baking pan.\u003c/p>\n\u003cp>Remove biscuit dough from the refrigerator and unwrap. Divide dough into 10 to 12 balls of equal size (an ice cream scoop works well for this) and spoon evenly over the filling. Sprinkle biscuit top with remaining tablespoon of sugar.\u003c/p>\n\u003cp>Bake for 55-65 minutes until biscuit top is golden brown and filling is bubbling. Remove from oven and let cool on a wire rack. Serve warm with a scoop of ice cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"crumble\">\u003c/a>Recipe: Plum-Cherry Crumble\u003c/h3>\n\u003cp>\u003cem>When tart cherries are in their fleeting season, I want to put them in everything I bake. Here with plums, they make a dark, rich and smooth filling, that's made sweet and crunchy by the buttery almond crumble top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67779\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler3.jpg\">\u003cimg class=\"size-full wp-image-67779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler3.jpg\" alt=\"Plum-Cherry Crumble. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum-Cherry Crumble. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2 cups tart cherries, pitted\u003c/p>\n\u003cp>1 1/2 pounds plums, about 4 cups or 9 plums, cut into 1/4-inch slices\u003c/p>\n\u003cp>1 teaspoon orange zest\u003c/p>\n\u003cp>1/3 cup brown sugar, packed\u003c/p>\n\u003cp>2 tablespoons cornstarch\u003c/p>\n\u003cp>\u003cstrong>Crumble Top\u003c/strong>\u003c/p>\n\u003cp>3/4 cup sliced almonds\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup light brown sugar, packed\u003c/p>\n\u003cp>1/4 cup granulated sugar\u003c/p>\n\u003cp>1/2 teaspoon cinnamon\u003c/p>\n\u003cp>1/4 teaspoon nutmeg\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch chunks\u003c/p>\n\u003cp>Preheat oven to 375 degrees.\u003c/p>\n\u003cp>In a medium bowl, combine cherries, plums, orange zest, brown sugar and cornstarch. Pour the filling into a 9-by-9-inch baking pan.\u003c/p>\n\u003cp>In a small bowl, combine sliced almonds, flour, sugars, cinnamon, nutmeg and salt. Stir in the butter and use your hands to form small clumps with the dry ingredients. Scatter crumble topping over the top of the filling.\u003c/p>\n\u003cp>Bake 40-50 minutes, until the topping is golden brown and the filling is bubbling. Let cool and serve still warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pandowdy\">\u003c/a>Recipe: Apple-Raspberry Pandowdy\u003c/h3>\n\u003cp>\u003cem>Traditionally, pandowdy was made with apples, but here I throw in raspberries to add some tartness and take advantage of the summer harvest. Try using fresh summer or early fall apples such as Gravenstein, Northern Spy or Benhams (if you can find them) — a variety popular in Kentucky and Virginia that bears in August.\u003c/em>\u003c/p>\n\u003cp>\u003cem>I like to bake mine in a cast iron skillet, but if you don't have one, a pandowdy can be made just as well in an 8- or 9-inch round or square baking pan\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_67780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler4.jpg\">\u003cimg class=\"size-full wp-image-67780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler4.jpg\" alt=\"Apple-Raspberry Pandowdy. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple-Raspberry Pandowdy. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Top\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar, plus 1 tablespoon for sprinkling\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/4 cup (1/2 stick) unsalted butter, cold and cut in to 1/2-inch chunks\u003c/p>\n\u003cp>3/4 cup whole milk\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>5 apples (about 2 pounds) cored and cut into 1/2-inch wedges\u003c/p>\n\u003cp>1 cup raspberries\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1/3 cup molasses\u003c/p>\n\u003cp>1/3 cup granulated sugar\u003c/p>\n\u003cp>2 teaspoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon cinnamon\u003c/p>\n\u003cp>1/2 teaspoon nutmeg\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 tablespoons unsalted butter, cut into 1/2-inch chunks\u003c/p>\n\u003cp>For the biscuit top, in a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder and salt. With a knife and fork or pastry cutter, cut in the butter until mixture resembles the consistency of cornmeal and peas. Add milk and stir gently to combine. Form dough into a ball and cover in plastic wrap. Store in the refrigerator for at least 20 minutes while you prepare the filling.\u003c/p>\n\u003cp>Preheat oven to 375 degrees.\u003c/p>\n\u003cp>In a medium bowl, combine apples, raspberries, flour, molasses, sugar and lemon juice. Stir in cinnamon, nutmeg, vanilla and salt. Pour filling into a 9-inch cast iron skillet. Cover with foil and bake for 25 minutes.\u003c/p>\n\u003cp>While filling is baking, on a clean, floured surface roll out biscuit dough into a 9-10-inch circle. Set aside.\u003c/p>\n\u003cp>Once filling has baked, remove from oven and cover the filling with the biscuit dough, tucking any overhang into the sides of the skillet and sprinkling with remaining tablespoon of sugar. Return to the oven and bake for 20-25 minutes more, until biscuit dough is light golden and filling is bubbling.\u003c/p>\n\u003cp>Remove from the oven and with a sharp knife, cut the biscuit top into squares. Spoon some of the steaming filling over the biscuit and return to the oven to bake 5-10 minutes more. Remove from oven and let cool. Serve slightly warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"buckle\">\u003c/a>Recipe: Blueberry Buckle\u003c/h3>\n\u003cp>\u003cem>This classic buckle recipe, adapted from Dawn Yanahihara's recipe in \u003c/em>Cook's Illustrated\u003cem> (July and August, 2005), uses a thick cake batter to support the overflowing amount of berries that a buckle calls for. A streusel tops it off, making a coffee cake-like treat that's equally good for breakfast or dessert. Blueberries are standard buckle ingredients, and you can use either high-bush or low-bush varieties.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67781\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler5.jpg\">\u003cimg class=\"size-full wp-image-67781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler5.jpg\" alt=\"Blueberry Buckle. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blueberry Buckle. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buckle\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 1/2 teaspoons baking powder\u003c/p>\n\u003cp>10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature\u003c/p>\n\u003cp>2/3 cup granulated sugar\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>Zest from 1 lemon\u003c/p>\n\u003cp>1 1/2 teaspoons vanilla extract\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>4 cups blueberries, preferably fresh, though frozen will also work\u003c/p>\n\u003cp>\u003cstrong>Streusel\u003c/strong>\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar, packed\u003c/p>\n\u003cp>2 tablespoons granulated sugar\u003c/p>\n\u003cp>1/4 teaspoon cinnamon\u003c/p>\n\u003cp>1/4 teaspoon nutmeg\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons unsalted butter, at room temperature and cut into chunks\u003c/p>\n\u003cp>For the streusel topping, in a medium bowl, whisk together flour, sugars, cinnamon, nutmeg and salt until well combined. With a wooden spoon, stir in chunks of butter, then work butter into the dry ingredients with your hands until the mixture resembles wet sand. Set aside on the counter while you prepare the rest of the buckle.\u003c/p>\n\u003cp>Preheat oven to 350 degrees.\u003c/p>\n\u003cp>Grease a 9-inch cake pan, line the bottom with parchment paper then grease and flour the paper and sides of the pan.\u003c/p>\n\u003cp>In a small bowl, whisk together flour and baking powder and set aside.\u003c/p>\n\u003cp>In a standing mixer fitted with the paddle attachment, cream butter, sugar, salt and lemon zest until combined and fluffy. Beat in vanilla and add eggs one at a time, beating until incorporated. Gradually add the flour mixture while the mixer is on low speed. Mix well to combine, but do not over mix. Batter will be thick. With a rubber spatula, gently fold in the blueberries until incorporated.\u003c/p>\n\u003cp>Pour filling into the greased and floured cake pan, spreading evenly. Scatter streusel top over the buckle batter.\u003c/p>\n\u003cp>Bake about 50-60 minutes, until toothpick inserted in the center comes out clean. Let cool on a wire rack and serve slightly warm or at room temperature.\u003c/p>\n\u003cp>\u003cem>Emily Hilliard is a folklorist, writer and baker living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and just released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you're cobbling it together. If the shoe fits, wear it.","status":"publish","parent":0,"modified":1550602905,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":109,"wordCount":1990},"headData":{"title":"Cobbled Together: American Fruit Desserts | KQED","description":"The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you're cobbling it together. If the shoe fits, wear it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"67765 http://blogs.kqed.org/bayareabites/?p=67765","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/07/cobbled-together-american-fruit-desserts/","disqusTitle":"Cobbled Together: American Fruit Desserts","nprByline":"Emily Hilliard","nprStoryId":"209514441","nprApiLink":"http://api.npr.org/query?id=209514441&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/08/07/209514441/cobbled-together-american-fruit-desserts?ft=3&f=209514441","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Aug 2013 00:56:00 -0400","nprStoryDate":"Wed, 07 Aug 2013 00:13:00 -0400","nprLastModifiedDate":"Wed, 07 Aug 2013 00:56:16 -0400","path":"/bayareabites/67765/cobbled-together-american-fruit-desserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67777\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler1-large.jpg\">\u003cimg class=\"size-full wp-image-67777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler1-large.jpg\" alt=\"Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2013/08/07/209514441/cobbled-together-american-fruit-desserts\">Kitchen Window at NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#cobbler\">Peach-Blackberry Cobbler\u003c/a>, \u003ca href=\"#crumble\">Plum-Cherry Crumble\u003c/a>, \u003ca href=\"#pandowdy\">Apple-Raspberry Pandowdy\u003c/a> and \u003ca href=\"#buckle\">Blueberry Buckle\u003c/a>.\u003c/p>\n\u003cp>Cobbler. I didn't understand the dessert until I understood the word.\u003c/p>\n\u003cp>A professional \"cobbler\" is often thought of as a shoemaker and repairman, but a \u003cem>true\u003c/em> cobbler is only a mender of shoes. A cordwainer is the more masterful footwear maker.\u003c/p>\n\u003cp>A cordwainer would not want to be called a cobbler. And a delicately latticed pie would not want to be mistaken for the less artful dessert that's thrown or \"cobbled\" together with disparate bits of fruit and pastry, whether it's called a cobbler, crisp, crumble, pandowdy or buckle. Though a cobbler or crisp may not be as pretty as a fresh pie or a new shoe, the result is just as functional, enjoyable and more economical, at least in terms of time and effort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cobblers appear in American cookbooks at least as far back as the mid-1800s, where they are described as a dessert or \"luncheon\" consisting of a biscuit or pastry dough and fresh fruit, often peaches. Though some boast a double crust, what characterizes the cobbler is the baked top crust that covers the sweet, bubbling fruit filling.\u003c/p>\n\u003cp>The pandowdy is a cobbler-like dessert with an unusual name of unknown origins. Some consider \"dowd-y\" to be a variation of the word \"dough,\" and others conjecture that it descended from the term \"pandoulde,\" a regional British word for custard. What we do know is that the pandowdy has New England roots and can be made with either a typical pie dough or biscuit crust. Though a close relation to the cobbler, it varies in two distinct ways: Molasses is used to sweeten the fruit, and just before it's finished baking, the crust is sliced or crumbled into pieces and mixed with the fruit juices to create dumpling-like morsels scattered among the thick filling. For those of you who are paralyzed by making the perfect-looking crust, the pandowdy is for you. You'll spoon the filling over it anyway, so who cares what it looks like?\u003c/p>\n\u003cp>The crisp (or crumble, as it's called in England) is the cobbler's thrifty cousin, sporting a simple crumbled top of sugar, flour, butter and sometimes oats or nuts. All of that is simply scattered over a fruit filling — a great choice for the crust-fearing baker.\u003c/p>\n\u003cp>Most different from its cousins, though still related, is the buckle. No, that's not another shoe reference. It's thought to be so named because the cake-like batter \"buckles\" under the weight of all the fruit and buttered crumble top. It does indeed, fall a bit in the middle — but that's the berries' fault, not the baker's and the excess of fruit is what makes it special.\u003c/p>\n\u003cp>All these baked creations whip up easily. The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you're cobbling it together. If the shoe fits, wear it.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cobbler\">\u003c/a>Recipe: Peach-Blackberry Cobbler\u003c/h3>\n\u003cp>\u003cem>Cobblers are a wonderful way to experiment with combinations of summer fruits. I like to pair stone fruit and berries, as the tart berries provide the perfect counterbalance to the sweet tree fruit. You could easily substitute other seasonal fruits — nectarines, apricots or plums for the peaches and blueberries or raspberries for the blackberries.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67778\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler2.jpg\">\u003cimg class=\"size-full wp-image-67778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler2.jpg\" alt=\"Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach-Blackberry Cobbler. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Top\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar, plus 1 tablespoon for sprinkling\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/4 cup (1/2 stick) unsalted butter, cold and cut into 1/2-inch chunks\u003c/p>\n\u003cp>3/4 cup whole milk\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>3 pounds peaches (about 8 cups or 6-8 peaches) cut into 1/2-inch slices\u003c/p>\n\u003cp>1 cup blackberries (about 1 pint)\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>2 tablespoons light brown sugar, packed\u003c/p>\n\u003cp>3 tablespoons cornstarch\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1 teaspoon fresh ginger, grated\u003c/p>\n\u003cp>For biscuit top, in a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder and salt. With a knife and fork or pastry cutter, cut in the butter until mixture resembles the consistency of cornmeal and peas. Add milk and stir gently to combine. Form dough into a ball and cover with plastic wrap. Store in the refrigerator for at least 20 minutes while you prepare the filling.\u003c/p>\n\u003cp>Preheat oven to 375 degrees.\u003c/p>\n\u003cp>In a medium bowl, combine the peaches, berries, sugars, cornstarch, salt, lemon juice and ginger. Pour filling into a deep-dish, 9-inch (2 quart) glass oven-safe bowl, or an 11-by-7-inch baking pan.\u003c/p>\n\u003cp>Remove biscuit dough from the refrigerator and unwrap. Divide dough into 10 to 12 balls of equal size (an ice cream scoop works well for this) and spoon evenly over the filling. Sprinkle biscuit top with remaining tablespoon of sugar.\u003c/p>\n\u003cp>Bake for 55-65 minutes until biscuit top is golden brown and filling is bubbling. Remove from oven and let cool on a wire rack. Serve warm with a scoop of ice cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"crumble\">\u003c/a>Recipe: Plum-Cherry Crumble\u003c/h3>\n\u003cp>\u003cem>When tart cherries are in their fleeting season, I want to put them in everything I bake. Here with plums, they make a dark, rich and smooth filling, that's made sweet and crunchy by the buttery almond crumble top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67779\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler3.jpg\">\u003cimg class=\"size-full wp-image-67779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler3.jpg\" alt=\"Plum-Cherry Crumble. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum-Cherry Crumble. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2 cups tart cherries, pitted\u003c/p>\n\u003cp>1 1/2 pounds plums, about 4 cups or 9 plums, cut into 1/4-inch slices\u003c/p>\n\u003cp>1 teaspoon orange zest\u003c/p>\n\u003cp>1/3 cup brown sugar, packed\u003c/p>\n\u003cp>2 tablespoons cornstarch\u003c/p>\n\u003cp>\u003cstrong>Crumble Top\u003c/strong>\u003c/p>\n\u003cp>3/4 cup sliced almonds\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup light brown sugar, packed\u003c/p>\n\u003cp>1/4 cup granulated sugar\u003c/p>\n\u003cp>1/2 teaspoon cinnamon\u003c/p>\n\u003cp>1/4 teaspoon nutmeg\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch chunks\u003c/p>\n\u003cp>Preheat oven to 375 degrees.\u003c/p>\n\u003cp>In a medium bowl, combine cherries, plums, orange zest, brown sugar and cornstarch. Pour the filling into a 9-by-9-inch baking pan.\u003c/p>\n\u003cp>In a small bowl, combine sliced almonds, flour, sugars, cinnamon, nutmeg and salt. Stir in the butter and use your hands to form small clumps with the dry ingredients. Scatter crumble topping over the top of the filling.\u003c/p>\n\u003cp>Bake 40-50 minutes, until the topping is golden brown and the filling is bubbling. Let cool and serve still warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pandowdy\">\u003c/a>Recipe: Apple-Raspberry Pandowdy\u003c/h3>\n\u003cp>\u003cem>Traditionally, pandowdy was made with apples, but here I throw in raspberries to add some tartness and take advantage of the summer harvest. Try using fresh summer or early fall apples such as Gravenstein, Northern Spy or Benhams (if you can find them) — a variety popular in Kentucky and Virginia that bears in August.\u003c/em>\u003c/p>\n\u003cp>\u003cem>I like to bake mine in a cast iron skillet, but if you don't have one, a pandowdy can be made just as well in an 8- or 9-inch round or square baking pan\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_67780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler4.jpg\">\u003cimg class=\"size-full wp-image-67780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler4.jpg\" alt=\"Apple-Raspberry Pandowdy. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple-Raspberry Pandowdy. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Top\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar, plus 1 tablespoon for sprinkling\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/4 cup (1/2 stick) unsalted butter, cold and cut in to 1/2-inch chunks\u003c/p>\n\u003cp>3/4 cup whole milk\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>5 apples (about 2 pounds) cored and cut into 1/2-inch wedges\u003c/p>\n\u003cp>1 cup raspberries\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1/3 cup molasses\u003c/p>\n\u003cp>1/3 cup granulated sugar\u003c/p>\n\u003cp>2 teaspoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon cinnamon\u003c/p>\n\u003cp>1/2 teaspoon nutmeg\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 tablespoons unsalted butter, cut into 1/2-inch chunks\u003c/p>\n\u003cp>For the biscuit top, in a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder and salt. With a knife and fork or pastry cutter, cut in the butter until mixture resembles the consistency of cornmeal and peas. Add milk and stir gently to combine. Form dough into a ball and cover in plastic wrap. Store in the refrigerator for at least 20 minutes while you prepare the filling.\u003c/p>\n\u003cp>Preheat oven to 375 degrees.\u003c/p>\n\u003cp>In a medium bowl, combine apples, raspberries, flour, molasses, sugar and lemon juice. Stir in cinnamon, nutmeg, vanilla and salt. Pour filling into a 9-inch cast iron skillet. Cover with foil and bake for 25 minutes.\u003c/p>\n\u003cp>While filling is baking, on a clean, floured surface roll out biscuit dough into a 9-10-inch circle. Set aside.\u003c/p>\n\u003cp>Once filling has baked, remove from oven and cover the filling with the biscuit dough, tucking any overhang into the sides of the skillet and sprinkling with remaining tablespoon of sugar. Return to the oven and bake for 20-25 minutes more, until biscuit dough is light golden and filling is bubbling.\u003c/p>\n\u003cp>Remove from the oven and with a sharp knife, cut the biscuit top into squares. Spoon some of the steaming filling over the biscuit and return to the oven to bake 5-10 minutes more. Remove from oven and let cool. Serve slightly warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"buckle\">\u003c/a>Recipe: Blueberry Buckle\u003c/h3>\n\u003cp>\u003cem>This classic buckle recipe, adapted from Dawn Yanahihara's recipe in \u003c/em>Cook's Illustrated\u003cem> (July and August, 2005), uses a thick cake batter to support the overflowing amount of berries that a buckle calls for. A streusel tops it off, making a coffee cake-like treat that's equally good for breakfast or dessert. Blueberries are standard buckle ingredients, and you can use either high-bush or low-bush varieties.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67781\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler5.jpg\">\u003cimg class=\"size-full wp-image-67781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cobbler5.jpg\" alt=\"Blueberry Buckle. Photo: Emily Hilliard for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blueberry Buckle. Photo: Emily Hilliard for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buckle\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 1/2 teaspoons baking powder\u003c/p>\n\u003cp>10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature\u003c/p>\n\u003cp>2/3 cup granulated sugar\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>Zest from 1 lemon\u003c/p>\n\u003cp>1 1/2 teaspoons vanilla extract\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>4 cups blueberries, preferably fresh, though frozen will also work\u003c/p>\n\u003cp>\u003cstrong>Streusel\u003c/strong>\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar, packed\u003c/p>\n\u003cp>2 tablespoons granulated sugar\u003c/p>\n\u003cp>1/4 teaspoon cinnamon\u003c/p>\n\u003cp>1/4 teaspoon nutmeg\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons unsalted butter, at room temperature and cut into chunks\u003c/p>\n\u003cp>For the streusel topping, in a medium bowl, whisk together flour, sugars, cinnamon, nutmeg and salt until well combined. With a wooden spoon, stir in chunks of butter, then work butter into the dry ingredients with your hands until the mixture resembles wet sand. Set aside on the counter while you prepare the rest of the buckle.\u003c/p>\n\u003cp>Preheat oven to 350 degrees.\u003c/p>\n\u003cp>Grease a 9-inch cake pan, line the bottom with parchment paper then grease and flour the paper and sides of the pan.\u003c/p>\n\u003cp>In a small bowl, whisk together flour and baking powder and set aside.\u003c/p>\n\u003cp>In a standing mixer fitted with the paddle attachment, cream butter, sugar, salt and lemon zest until combined and fluffy. Beat in vanilla and add eggs one at a time, beating until incorporated. Gradually add the flour mixture while the mixer is on low speed. Mix well to combine, but do not over mix. Batter will be thick. With a rubber spatula, gently fold in the blueberries until incorporated.\u003c/p>\n\u003cp>Pour filling into the greased and floured cake pan, spreading evenly. Scatter streusel top over the buckle batter.\u003c/p>\n\u003cp>Bake about 50-60 minutes, until toothpick inserted in the center comes out clean. Let cool on a wire rack and serve slightly warm or at room temperature.\u003c/p>\n\u003cp>\u003cem>Emily Hilliard is a folklorist, writer and baker living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and just released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67765/cobbled-together-american-fruit-desserts","authors":["byline_bayareabites_67765"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_16289","bayareabites_1172","bayareabites_12178","bayareabites_11086","bayareabites_228"],"featImg":"bayareabites_67776","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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