The pie crust ingredients were similar to mine, so it wasn’t until the rolling out part of the process that I figured out my problem: the motion. Over the years, I adopted what I thought was stud-baker motion, going back and forth a few times in all directions before spinning the dough to repeat the process. As soon as Robin convinced me to resist the urge to rock my rolling pin back and forth, my pie crust began rolling out beautifully.
And after all the cooking was done, we sat down to eat. The bird tasted as beautiful as it looked, and the gravy, with its subtle sweet apple overtone, was amazing. You can find the recipe at Robin’s Dispatch blog, just douse the turkey with cider instead of broth.
But my favorite part was the dessert: pumpkin pie. Believe it or not, I had never tasted pumpkin pie before. Our Thanksgiving table is always so filled with so many delicious options that I always bypassed this distinctly American dessert. But after tasting this silky and delicately spiced dessert, I won’t be skipping over pumpkin pie anymore.
Robin Davis’ Perfect Pumpkin Pie
Makes 1 pie (about 8 servings)
1 1/4 cups all-purpose flour
1 1/2 teaspoons of sugar
1/4 teaspoon of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch cubes
3 tablespoons of cold water
1 can (15 ounces) pure pumpkin (make sure this is not a can labeled “pie filling”
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch of ground cloves
1/4 teaspoon of salt
3 large eggs
1 1/4 cups of whipping cream
To make crust:
Mix flour, sugar and salt in a food processor. Add butter. Pulse until coarse meal forms.
Gradually blend in enough water to form moist clumps. Gather dough into a bowl; flatten into disk. Refrigerate 1 hour or up to 2 days.
Position rack in lower third of oven. Preheat to 425 degrees Fahrenheit. Place a baking sheet in the oven while it heats.
Roll out dough on a lightly floured surface to 13-inch round. Transfer to a deep dish pie pan. Fold edges under and crimp, forming a high border.
To make filling:
Puree pumpkin in processor. Add brown sugar and spices. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended.
Place crust on preheated baking sheet. Pour in filling. Bake 15 minutes.
Reduce oven temperature to 350 degrees. Bake until edges are puffed and center is set, about 45 minutes. Cool. (Pie can be made 1 day ahead. Cover and refrigerate.)