Wednesday, October 31, 2007

liquor pie, happy halloween!

Happy Halloween! I've been sick and haven't seen anything or anyone Halloween-ey so it doesn't feel like Halloween, but yesterday we carved pumpkins to put in the windows lit tonight to attract trick-or-treaters. We only got two little girls. But it was fun, and I got a ton of pumpkin seeds to roast out of it. Alex had never carved pumpkins before, his is the cat, Sarah carved a Puff-o-lantern and I made a regular Jack-o-lantern (below). Today I roasted all the seeds and ate a bunch, I still have a lot left. Yesterday I made a pie. I had some bourbon leftover from the pate so I made a bourbon pie. It was DELICIOUS. It was like a brown sugar, liquor-ey custard pie. The liquor soaked a little into the pie crust, yum.
I used a recipe from the Joy of Cooking for pecan pie but used bourbon instead of rum, and left out the pecans. I made up a pie crust that needs some tweaking, so I'm not going to include it. Use your favorite pie crust recipe. I'm getting mixed reviews of bourbon being gluten-free, if you're not sure use something else, or omit and use 2 t vanilla. Liquor Pie
1 pie crust
1 egg yolk
4 large eggs
1 c brown sugar
3/4 c corn syrup
4 T melted butter
3 T bourbon, or other liquor
1/2 t salt

Glaze pie crust with egg yolk, bake according to directions for crust. (I baked mine at 375 for about 15 minutes) Whisk all pie filling ingredients together, pour into hot pie crust, then bake at 375 until edges are firm and center is set but still a little jiggley, about 40 minutes. Cool to room temp before cutting.

No comments:

Post a Comment