Nothing says home sweet home like the aroma of a freshly baked pie. And with the voice of an old friend, author John Phillip Carroll teaches foolproof methods for making the delicious tried-and-true favorites that top every pie lover's list, plus some exciting new flavor sensations.
The unorthodox system of cooking the filling on top of the stove and then pouring it into a fully baked, crisp pie shell alleviates the tendency for the crust to be damp under the pumpkin filling. I wish I could take full credit for it, but I can’t. It is inspired a winning recipe from a contest sponsored by the Borden Company way back in 1931. Apparently, cooks are always looking to improve on a classic. The broiled topping, crisp and crunchy over the smooth pumpkin filling, is optional, but it elevates this pie to new heights.
Basic All-American Pie Dough for a 9-inch pie shell (recipe follows)
Preheat the oven to 425 degrees F. Roll out the dough and fit it into a 9inch pie pan. Trim and flute the edges, then bake the pie shell fully, following the instructions on page 22. Cool completely before filling,
To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves, and salt and whisk until blended. Add the eggs and sugar and whisk again until blended and smooth, Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil. Remove from the heat and add the pumpkin, then whisk until completely smooth Pour the filling into the prepared pie shell and refrigerate for at least 4 hours, or overnight if you prefer. The filling will become firm as it cools.
To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt, and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie. Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie like a hawk for this short time, and rotate it once or twice as necessary so the topping browns evenly. Let cool before serving. The topping may be broiled several hours ahead: although it will lose a little of its crunch, it will still be very good.
