zxcvbob wrote:
> Bob (this one) wrote:
>
>> This is from a column of mine from four or five years ago.
>>
>> Pastorio
>>
>> -------------------------------------
>> Pastorios Jack and Ginger Pie
>> Were going to begin in the general direction that pecan pies
>> take, but were making something less sweet with some wonderfully
>> subtle other flavors.
>> You have to pre-bake the pie shell for this one. Two good ways to
>> prevent it from bubbling and sagging proceed from the same basic idea.
>> Fill the shell with inedible things to keep it from shifting while
>> being baked. The first way is to roll out and put the pie dough into
>> a pie plate as usual and then simply putting another plate of the same
>> size inside of it. You will have trapped the pie dough between two
>> pie plates and it cant move. Bake it in a 450°F oven for 6 to 8
>> minutes. The other way is to also roll out and put the dough in a pie
>> plate, but then lay a sheet of wax paper or aluminum foil gently on
>> it. Fill the paper with rice, beans, pebbles, or get some pie weights
>> from a housewares store. Bake as above. This is called €œbaking
>> blind.€�
>> The ginger snap crumbs should be relatively fine. Food processors
>> are perfect for this. Use a good quality cookie for this; the cheap
>> ones dont have much ginger flavor. Itll take a good bit of a
>> one-pound bag of cookies.
>> Makes a 10-inch pie
>> 1/4 cup butter
>> 1 cup firmly-packed brown sugar
>> 3 eggs
>> 1/2 cup light corn syrup
>> 1 cup pecan pieces
>> 1 teaspoon vanilla extract
>> 2 ounces Jack Daniels
>> 3/4 cup fine-ground ginger snap crumbs
>> 1 teaspoon ground ginger
>> I pie shell, baked blind
>> After baking the crust, reduce the oven heat oven to 350°F. In a
>> mixer bowl, cream together the butter and brown sugar until
>> well-mixed. Add the eggs one at a time, mixing well before adding
>> more. Stir in the corn syrup, pecans, vanilla, Jack, ginger snap
>> crumbs, ground ginger and mix well. Pour into the shell and bake for
>> about 40 minutes, until a knife stuck in the center comes out clean.


> I'm not sure why you are creaming the butter and eggs for this, so maybe
> my suggestion won't make any sense:
>
> Try mixing the filling in a heavy saucepan over low heat, and cook until
> it is uncomfortably warm when you stick your pinkie finger in it.

Probably between 140°F and 160°F. More than that and it's going to be
setting.

> Pour
> the hot-but-not-set filling into the hot crust and start watching it at
> 20 minutes. The whole filling should set at about the same time and
> start to rise when it's done. You don't have to worry about the edges
> of the crust scorching and you don't have to scar the top with a knife
> to test it.

Hmmmm. Does seem simpler. Might have to try it. Provides the excuse
necessary to make two of them. Side-by-side- testing is the scientific
way. Heh, heh...

Pastorio