Mom asked me to bring dessert for Thanksgiving dinner. Since we're leaving Wednesday afternoon and Wednesday morning we'll be busy having our family Christmas pictures taken, and tonight I'll be crazy packing, I made one dessert last night and will make another tonight. Last night I did this Caramel Pecan pie. I'm not sure what to make of it. I'd never made it, or anything like it, before, so I tasted it this morning. I did my pie crust in the food processor and I think I may have overmixed it because it almost dissolves the minute you touch it. The pie filling is . . . well, I don't really know what it's supposed to be like, so it's hard to describe. I put it in the fridge and tried it cold; some of the reviews said that it was better heated, so I guess I'll take it to dinner and we'll try it warm. Tonight I'm making this recipe from the Cake Mix Doctor----it's peanut butter cake and frosting (three layers!) with crushed Reese's cups between the layers and whole ones decorating the top. Can't go wrong with peanut butter and chocolate . . .
That looks like a really interesting recipe for the pie...I may have to try it.
Posted by: Rachel | November 22, 2005 at 11:06 AM
If the crust is crumbling apart, that's a sign that it needed a little more of whatever liqud you were using. If it was overmixed, it would be tough, more cookie-like. Better crumbly than tough, though, so don't worry :-) I'm sure it'll still taste great.
Posted by: Kim | November 22, 2005 at 11:25 PM
If the crust is crumbling apart, that's a sign that it needed a little more of whatever liquid you were using. If it was overmixed, it would be tough, more cookie-like. Better crumbly than tough, though, so don't worry :-) I'm sure it'll still taste great.
Posted by: Kim | November 22, 2005 at 11:25 PM
That's the thing---after I added a bit of cold water, it was already super-soft, almost too wet. I've been making my crusts by hand since before I was married, so I'm familiar with that just-moist-enough stage, but this seemed like it went from dry to way too sticky in an instant. I'm wondering if I overmixed the shortening and flour. When I do it by hand I cut it in until the shortening is in pea-sized pieces; I'm thinking maybe I over processed it and dispersed the shortening into teeny tiny pieces all throughout the dough so instead of layers of flakes, I got individual sandy granules, if that makes sense.
Posted by: Amy | November 22, 2005 at 11:58 PM