Birthday Pies: Dorie’s Twofer Pie

It just so happened that one week after the Tiramisu Black Forest Cake, I got another birthday sweet request.  This time instead of cake I was asked to make mini pies.  The birthday boy was more of a pie person and the party was going to be held at a Wii game room, so it seemed smart to make everything easily accessible. To be honest, this was the first time that I made pie with a real crust.   Not that graham cracker/oreo crumble crust business, but the real deal with pâte brisée.  I’ve always been intimidated by pâte brisée that I think I avoided any and all recipes that called for a flaky pie crust.  However, instead of feeling fright, I was surprisingly happy to stand up to the challenge.  It was sort of refreshing not coming up with any more excuses.  “Easy as pie,” people say, there must be some truth to that!

The pâte brisée part was actually very easy.  It was simple, fast, and the addition of a rolling pin really didn’t make my life all that much harder.  What I really should’ve been worrying about was how much time everything was going to take.  I decided to make three different types of pies and tarts. I read in a few places that pie is best eaten on the day it’s made, so besides making a few things ahead of time, the major bulk of action had to take place on the day of the party.  I estimated the whole thing to take a few hours, three to four max, but ended up baking for nine hours straight!  I was exhausted by the time I arrived at the party, but I felt great because I never once felt rushed, worked at my own pace, and had time to wash up and make myself look presentable.

The biggest lesson I learned was that if the plan is to go mini, make sure there are enough pans and tins to bake everything at once.  It’s been awhile since I’ve had to use my brain for math, so I thought that with one set of mini muffin tins and five mini tart shells, I could bake 50 plus little desserts in three hours.  With the half or blind baking and chilling and so forth, I was really quite naive to think that I would be finished by noon.  However, there’s always something to learn from each new experience (or maybe a reminder that I need to practice my math skills), and most of all am happy that I succeeded in making pie!

The first recipe I’m sharing is one for Dorie’s Twofer Pie.  Pumpkin and pecan were both favorites of the birthday boy, so I thought I’d try something different (and possibly a little special) by trying out Dorie’s fusion between the two.  Online, the reviews were mostly mixed; some liked the combination, while others preferred sticking with the “purer” forms.  I think I’d have to agree with the latter.  I didn’t hate it, but I also didn’t love it. It might have been the size, but it tasted like a muddled pecan pie.  However, there were others at the party who raved about the pie and said it was their favorite amongst the three.  Try it out and see for yourself!  I’d love to hear some thoughts!

Pâte Brisée

Adapted from Martha Stewart’s Cooking School

Makes enough for two 9-10 inch single crust pies or 36 mini pies

2 3/4 cups all purpose flour
1 tablespoon sugar
1 1/2 teaspoons course salt
1 cup plus 2 tablespoons or 2 1/4 sticks cold, unsalted butter
7 tablespoons ice water, plus more if needed

Working with a food processor or a whisk, mix flour, sugar, and salt together.  Cut butter into 3/4 inch pieces and cut into flour.  The mixture should be crumbly, dry, and resemble course sand.  Add water one tablespoon at a time.  Mix or pulse until the dough just comes together.  It should not have formed into a ball, but should hold when pinched together.  Divide dough in half and form each into a round disk.  Wrap and chill for at least 1 hour or overnight.  Dough can be frozen for up to a month.

On the day of baking, place dough on lightly floured surface.  Roll dough 1/8 inch thick.  Cut into rounds with a 3 inch cookie cutter or cup.  Press each dough round into mini muffin tin and trim off excess.  Prick bottom of dough with a small fork. Refrigerate for 20 minutes. Preheat oven to 450 degrees F. Place mini muffin paper cups with pie weights or dry beans into each tin.  Partially bake crust for 5 mintues.

Dorie’s Twofer Pie

Adapted from Baking: From My Home to Yours

Makes one 9 inch pie or 36 mini pies

Pumpkin Filling:
1 cup canned unsweetened pumpkin puree
2/3 cup heavy cream
1/2 cup light brown sugar
1 large egg
1 large egg yolk
2 teaspoons dark rum
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Pecan Filling:
1/2 cup light or dark corn syrup
1/4 cup light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups or 7 ounces pecan halves or pieces

To make pumpkin filling, mix all ingredients together with a whisk, electric mixer, or food processor.  This can be made one day in advance.  Keep in refrigerator.

To make pecan filling, whisk all ingredients except pecan pieces.  Set 36 pecan halves aside and roughly chop the rest.*

To assemble, pour each mini crust with pumpkin filling, then add pecan chopped pieces.  Pour a little bit of pecan filling over nuts, then top with one pecan half.

Bake in a preheated 450 degree oven for 4 minutes.  Reduce temperature to 300 degrees F and bake for another 10 minutes.  When a knife is inserted the center should come out clean.  Transfer to a rack and let cool to room temperature.

*I accidentally mixed the chopped pecans into the mixture and it turned out fine.