(Note: some steps omitted.)
Although the recipe is for a pie, it's baked in a loose-bottomed tart pan; I used a springform, which may or may not be the same thing. Now, I feel it needs to be said that the things that I bake usually turn out prettier, but this is the first time baking in the new oven, which actually runs - no joke - 50 degrees cold! There is a thermometer in there just to let you know how badly it works.
I discovered the severity of the problem most of the way through, and had to bake the pie for much longer than recommended. Fortunately, I decided to par-bake the crust instead of making it "crisp and golden" as per the recipe, so the crust is great. (What you see on the side is caramelized pumpkin.)
Despite the issues, this thing tastes FANTASTIC. It's haunted me ever since I tried a slice last night. The recipe's from a book called Easy as Apple Pie, which I got as a freebie while working at Borders. The recipe skips the sweetened condensed milk in favor of heavy cream, corn syrup, and brown sugar - and it's that last ingredient that really makes it memorable. Also, the crust has a full cup of unsalted butter, plus some confectioner's sugar, to make it a rich, shortbread-y delight.
If I have the time, and if people are interested, I'll post the recipe later.
Happy Halloween!
2 comments:
YOU'RE a loose-bottomed tart pan.
Oh Alex, you've gone and made me LOL - or, really, CQTM (Chuckle Quietly To Myself).
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