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