Today is quite possibly my most favourite “food meets nerd” day! It is the day that engineer me meets baker me.
If you have been following along with me for the past few years, you will know that pie is my numero uno! It is my bread and butter, my steak and potatoes, my peanut butter and jam… Although it wasn’t always! When we first married, I refused to learn how to bake pie because Scott knew how. In high school he worked the night shift in a bakery, cranking out 60-100 pies at day on his own, so when he would randomly get up and bake a pie I thought I had won the lottery. Why would I even attempt to learn when I can rely on him to make it for me?
Eventually I caved. I wanted to know how, but I didn’t want the “responsibility” and “expectation” of pie making to be passed on to me. Of course, as soon as I learned, the torch was passed and I never again ate a Scott-made-pie.
I kind of took that torch and flew. I started on standard apple and blueberry pies. Eventually I taught myself how to braid a crust, weave a lattice, and mix some not-so-traditional flavours. Some were winners, and some we never talk about! I started getting more recognized on Instagram for my pies and from there made the decision that it was time someone else eat them because we just didn’t need to eat 10 pies a week!
Eventually after I was confident with my pie making abilities, I set myself up at some Christmas and summer Farmers Markets, and let me tell you – if I thought the art of making pie was relaxing, stress-relieving and calming, the art of selling pie is fast-paced, full of excitement and brings a unique sense of achievement! I think adults at my pie table are like kids in a candy store. You watch as they slowly mosey past the rows of vendors. When they spot pie, their eyes light up and their smiles beam. This is what I love about selling pie. You aren’t just selling a baked good, you are selling joy. Pure wholesome joy!
There is just something about pie that I love so much. Its beauty, its flavour, its happiness. I feel like everyone, no matter what your tastebuds prefer, can enjoy a pie of some kind! Today, on this wonderful Pi(e) Day, I wanted to share this classic that I find myself turning to often when we have a last minute gathering to attend!!!
Happy Pi(e) Day, legends! Put your calculators away and eat some Pie!!
BOURBON GINGER PECAN PIE
adapted from King Arthur Flour
ingredients
single crust:
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 tsp. salt
4 tbsp. shortening
6 tbsp. cold butter
3 to 5 tbsp. ice water
filling:
3/4 cup packed dark brown sugar
1/2 cup Grade A very dark maple syrup
3 large eggs, lightly beaten
3 tbsp. good bourbon (optional)
2 tsp. finely graded fresh ginger
1 tsp. ground ginger
1/4 tsp. fine sea salt
1 1/2 cups pecan pieces
1/4 cup mini diced ginger
steps
single crust:
Whisk together the flour and salt.
Add the shortening, working it in until the mixture is evenly crumbly. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
Add 2 tablespoons of water, and toss to combine. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.
Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water.
Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You’ll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds.
Shape the dough into a disk about 1″ thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
When you’re “ready to roll,” remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
Roll the dough to the size needed (about 12″ for a 9″ pie). Place it in a pie pan and crimp the edges if desired. Place in freezer for 10 minutes while you bring your oven to 425F.
Using a fork, dock the bottom and sides of your pie crust (poke holes)! Place aluminum foil inside the crust and fold around the edges. Fill the pie plate with pie weights of dried beans.
To partially blind bake the crust: Place the pie plate lined with aluminum foil and dried beans into the oven. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and beans, and brush the crust all over with a beat egg white. Return it to the oven and bake for 3 more minutes. Remove it from the oven and let cool. Lower the temperature to 350°F.
filling:
Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt.
assembly:
Sprinkle the pecans and mini diced ginger into the cooled pie crust. Pour your filling over top and watch as the pecan pieces rise to the top.
Place the pie on an aluminum foil lined baking sheet, and bake for 25 to 30 minutes or until the filling has set and is slightly wobbly in the center. Make sure not to over bake or your pecan filling will start to split. Remove it from the oven and cool it on a rack completely before serving.
