This is from a column of mine from four or five years ago.
Pastorio
------------------------------------- Pastorio’s Jack and Ginger Pie We’re going to begin in the general direction that pecan pies take, but we’re making something less sweet with some wonderfully subtle other flavors. You have to pre-bake the pie shell for this one. Two good ways to prevent it from bubbling and sagging proceed from the same basic idea. Fill the shell with inedible things to keep it from shifting while being baked. The first way is to roll out and put the pie dough into a pie plate as usual and then simply putting another plate of the same size inside of it. You will have trapped the pie dough between two pie plates and it can’t move. Bake it in a 450°F oven for 6 to 8 minutes. The other way is to also roll out and put the dough in a pie plate, but then lay a sheet of wax paper or aluminum foil gently on it. Fill the paper with rice, beans, pebbles, or get some pie weights from a housewares store. Bake as above. This is called “baking blind.†The ginger snap crumbs should be relatively fine. Food processors are perfect for this. Use a good quality cookie for this; the cheap ones don’t have much ginger flavor. It’ll take a good bit of a one-pound bag of cookies. Makes a 10-inch pie 1/4 cup butter 1 cup firmly-packed brown sugar 3 eggs 1/2 cup light corn syrup 1 cup pecan pieces 1 teaspoon vanilla extract 2 ounces Jack Daniel’s 3/4 cup fine-ground ginger snap crumbs 1 teaspoon ground ginger I pie shell, baked blind After baking the crust, reduce the oven heat oven to 350°F. In a mixer bowl, cream together the butter and brown sugar until well-mixed. Add the eggs one at a time, mixing well before adding more. Stir in the corn syrup, pecans, vanilla, Jack, ginger snap crumbs, ground ginger and mix well. Pour into the shell and bake for about 40 minutes, until a knife stuck in the center comes out clean.
On Fri 04 Nov 2005 12:01:55a, Bob (this one) wrote in rec.food.cooking:
Quoted message said:
This is from a column of mine from four or five years ago.
Pastorio
------------------------------------- Pastorioƒ Ts Jack and Ginger Pie Weƒ Tre going to begin in the general direction that pecan pies take, but weƒ Tre making something less sweet with some wonderfully subtle other flavors.
This is very intriguing variation! Really looking forward to trying it.
Thanks for posting it, Bob.
-- Wayne Boatwright *¿* _____________________________________________
This is from a column of mine from four or five years ago.
Pastorio
------------------------------------- Pastorio’s Jack and Ginger Pie We’re going to begin in the general direction that pecan pies take, but we’re making something less sweet with some wonderfully subtle other flavors. You have to pre-bake the pie shell for this one. Two good ways to prevent it from bubbling and sagging proceed from the same basic idea. Fill the shell with inedible things to keep it from shifting while being baked. The first way is to roll out and put the pie dough into a pie plate as usual and then simply putting another plate of the same size inside of it. You will have trapped the pie dough between two pie plates and it can’t move. Bake it in a 450°F oven for 6 to 8 minutes. The other way is to also roll out and put the dough in a pie plate, but then lay a sheet of wax paper or aluminum foil gently on it. Fill the paper with rice, beans, pebbles, or get some pie weights from a housewares store. Bake as above. This is called “baking blind.†The ginger snap crumbs should be relatively fine. Food processors are perfect for this. Use a good quality cookie for this; the cheap ones don’t have much ginger flavor. It’ll take a good bit of a one-pound bag of cookies. Makes a 10-inch pie 1/4 cup butter 1 cup firmly-packed brown sugar 3 eggs 1/2 cup light corn syrup 1 cup pecan pieces 1 teaspoon vanilla extract 2 ounces Jack Daniel’s 3/4 cup fine-ground ginger snap crumbs 1 teaspoon ground ginger I pie shell, baked blind After baking the crust, reduce the oven heat oven to 350°F. In a mixer bowl, cream together the butter and brown sugar until well-mixed. Add the eggs one at a time, mixing well before adding more. Stir in the corn syrup, pecans, vanilla, Jack, ginger snap crumbs, ground ginger and mix well. Pour into the shell and bake for about 40 minutes, until a knife stuck in the center comes out clean.
I'm not sure why you are creaming the butter and eggs for this, so maybe my suggestion won't make any sense:
Try mixing the filling in a heavy saucepan over low heat, and cook until it is uncomfortably warm when you stick your pinkie finger in it. Pour the hot-but-not-set filling into the hot crust and start watching it at 20 minutes. The whole filling should set at about the same time and start to rise when it's done. You don't have to worry about the edges of the crust scorching and you don't have to scar the top with a knife to test it.
This is from a column of mine from four or five years ago.
Pastorio
------------------------------------- Pastorio’s Jack and Ginger Pie We’re going to begin in the general direction that pecan pies take, but we’re making something less sweet with some wonderfully subtle other flavors. You have to pre-bake the pie shell for this one. Two good ways to prevent it from bubbling and sagging proceed from the same basic idea. Fill the shell with inedible things to keep it from shifting while being baked. The first way is to roll out and put the pie dough into a pie plate as usual and then simply putting another plate of the same size inside of it. You will have trapped the pie dough between two pie plates and it can’t move. Bake it in a 450°F oven for 6 to 8 minutes. The other way is to also roll out and put the dough in a pie plate, but then lay a sheet of wax paper or aluminum foil gently on it. Fill the paper with rice, beans, pebbles, or get some pie weights from a housewares store. Bake as above. This is called “baking blind.†The ginger snap crumbs should be relatively fine. Food processors are perfect for this. Use a good quality cookie for this; the cheap ones don’t have much ginger flavor. It’ll take a good bit of a one-pound bag of cookies. Makes a 10-inch pie 1/4 cup butter 1 cup firmly-packed brown sugar 3 eggs 1/2 cup light corn syrup 1 cup pecan pieces 1 teaspoon vanilla extract 2 ounces Jack Daniel’s 3/4 cup fine-ground ginger snap crumbs 1 teaspoon ground ginger I pie shell, baked blind After baking the crust, reduce the oven heat oven to 350°F. In a mixer bowl, cream together the butter and brown sugar until well-mixed. Add the eggs one at a time, mixing well before adding more. Stir in the corn syrup, pecans, vanilla, Jack, ginger snap crumbs, ground ginger and mix well. Pour into the shell and bake for about 40 minutes, until a knife stuck in the center comes out clean.
Quoted message said:
I'm not sure why you are creaming the butter and eggs for this, so maybe my suggestion won't make any sense:
Try mixing the filling in a heavy saucepan over low heat, and cook until it is uncomfortably warm when you stick your pinkie finger in it.
Probably between 140°F and 160°F. More than that and it's going to be setting.
Quoted message said:
Pour the hot-but-not-set filling into the hot crust and start watching it at 20 minutes. The whole filling should set at about the same time and start to rise when it's done. You don't have to worry about the edges of the crust scorching and you don't have to scar the top with a knife to test it.
Hmmmm. Does seem simpler. Might have to try it. Provides the excuse necessary to make two of them. Side-by-side- testing is the scientific way. Heh, heh...
Hmmmm. Does seem simpler. Might have to try it. Provides the excuse necessary to make two of them. Side-by-side- testing is the scientific way. Heh, heh...
Pastorio
What do the gingersnap crumbs in the filling do? Dissolve into the custard, or float to the top with the pecans?
Hmmmm. Does seem simpler. Might have to try it. Provides the excuse necessary to make two of them. Side-by-side- testing is the scientific way. Heh, heh...
Pastorio
What do the gingersnap crumbs in the filling do? Dissolve into the custard, or float to the top with the pecans?
They settle to the bottom of the filling. The ginger really changes the spirit of the pie. Normal pecan pie is too sweet for me. This one isn't.
