I followed the recipe and technique as written for the most part. The
results were outstanding.

What I did differently...

I did not use the food processor for any part of the preparation.

I followed the ingredients for the pastry, but cut the butter in by hand.

I pre-baked the pastry as directed.

I followed the ingredients for the filling, except for the spicing. I used
5 teaspoons of "mixed spice" instead. (recipe available)

I added 2 tablespoons of molasses and 1 tablespoon of Myer's Original Dark
Rum.

I used fresh instead of canned pumpkin. The pumpkin has been put through
the medium screen of a food mill.

I followed the technique for making the "hot" filling, poured into the
still hot pre-baked crust.

Conclusions... The pastry does indeed remain flakey, even on the bottom.
The partial pre-cooking of the filling really seems to enhance both the
flavor and texture.


--
Wayne Boatwright *¿*
_____________________________

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Meet Mr. Bailey

"Wayne Boatwright" > wrote in message
...
>I followed the recipe and technique as written for the most part. The
> results were outstanding.
>
> What I did differently...
>
(snipped for brevity)

> I followed the technique for making the "hot" filling, poured into the
> still hot pre-baked crust.
>
> Conclusions... The pastry does indeed remain flakey, even on the bottom.
> The partial pre-cooking of the filling really seems to enhance both the
> flavor and texture.


Great to know!! Thanks for the report!

C

Thanks for the report Wayne, I was looking at your recipe post and
wondering how it would turn out! The molasses and rum sound a good
addition.
Sarah

On Sat 29 Oct 2005 12:34:35a, Sarah wrote in rec.food.cooking:

> Thanks for the report Wayne, I was looking at your recipe post and
> wondering how it would turn out! The molasses and rum sound a good
> addition.
> Sarah

Thanks, Sarah. The pie was really delicious!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey