Monday, November 22, 2010

Have An In Vogue Thanksgiving: Maple Bourbon Pecan Pie With Kumquats

Food trends, do you buy into them or pridefully deny that you care? Or are you just oblivious that food has become as trendy as a NYC Fashion Week runway? My stance is, if it tastes good, I am for it! Which is the case for this Maple Bourbon Pecan Pie with Kumquats.

Gang, this might be the most stylish dessert out there on Turkey Day. Let me break it down. Maple, so in, bourbon, hip as can be, pie, dare I say vintage?, and possibly the trendiest part of this dessert... kumquats. That right, those tiny little oval orange things; they are just coming into season both agriculturally and fashionably within the pastry world.

All trends aside, this pie is great! I have always been a fan of pecan pie, and probably will always think my mom's is the best, so of course I love this one. But I have news for you so-called "Pecan Pie Haters" whose main gripe is that pecan pie is too dang sweet! By using half corn syrup/half maple syrup, adding a little alcohol and with the addition of the super tart kumquats this pie has a much milder sophisticated taste that is oh-so-great!

So throw on your best chambray shirt, a sequined maxi, and possibly some heels with socks and show up to your hosts house with this pie, because, like Tim Gunn says, if you can "make it work" trends are a great idea :)

Maple Bourbon Pecan Pie With Kumquats
*adapted from Tartine
*makes one 9-inch pie

Pie Crust Ingredients
  • 1/2 tsp salt
  • 1/3 cup very cold water
  • 8 oz (2.5 cups + 1 tbsp) flour
  • 1/2 cup + 2.5 tbsp very cold butter
Filling Ingredients
  • 5.25 oz (3/4 cup) sugar
  • 1/2 cup maple syrup
  • 1/2 cup light corn syrup
  • 2 tbsp bourbon
  • 1/2 tsp salt
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract
  • 3 large eggs, lightly beaten
  • 10 oz (2 cups) pecan halves
  • 2 oz (1/2  cup) kumquats, thinly sliced (skins on)
Pie Crust Directions

1. In a cup, combine the cold water and salt; mix until dissolved and store in the freezer until you are ready to use it.

2. Put the flour into a food processor, cut the butter in 1-inch chunks and place on top of the flour. Pulse briefly until large crumbs form. Add the water mixture and pulse until the dough begins to come together into a ball but is not completely smooth. You should see some butter chunks.

3. On a lightly floured surface, form the dough into a disk 1-inch thick. Refrigerate for at least 2 hours to overnight.

4. Roll out your disk 1.5 inches bigger than your pie dish, a 9.5inch pie dish is ideal to use. Transfer the dough to your pie dish, pressing it gently into place. Crimp the edges. Refrigerate the pie crust for an hour before filling. They can also be frozen for up to 2 weeks well wrapped.

5. Preheat your oven to 375.

6. Line the bottom of the crust with parchment paper and fill the bottom with dried beans or pie weights. Bake for 25 minutes, then remove the beans and parchment paper and let it bake for 5-10 minute more, or until the crust is golden brown. Set aside to cool, let the crust cool completely before filling. Alternatively, you can refrigerate the crust up to a week before filling.

Pie Filling Directions

1. Preheat the oven to 350.

2. In a medium saucepan, combine the sugar, maple syrup, corn syrup, bourbon and salt and bring to a rolling boil over medium heat. Let it boil for 1 minute. Take the pan off the heat and add the butter, whisk until combined. Set aside and let the mixture cool to room temp.

3. Add the vanilla and eggs to the cooled mixture and whisk lightly until combined.  Stir in the pecans and kumquats. Pour into the pie shell and bake 50-60 minutes, until the filling is just set. If you have a pie crust protector, use it, you can also use tin foil if the pie browns to quickly. The pie keeps in the refrigerator for up to a week. Please enjoy the pie by itself, warmed with some vanilla ice cream or with hard sauce.

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