The monthly pie project continues! I had skipped September (just got busy preparing for vacation), so I made two pies for October. The first was an apple ginger pie with cider-bourbon sauce from Epicurious. I got a bottle of bourbon a while ago for another pie, and since I’m not a big bourbon drinker, I love how I end up cooking with it more and more.
Instead of the Epicurious pie crust, I used my fool-proof Cook’s Illustrated version. And I used pumpkin pie spice, which I already had in the pantry, instead of the called-for apple pie spice. So how’d it turn out? Well, the filling was a little runny. After cutting out the first slice, I poured off some of the thin juice from the pan. Otherwise it tasted great: sweet and spiced with a subtle ginger flavor. Finally, the sauce is a little boozy, but hey, I’m not complaining.
The second pie, which I brought to a Halloween party, was pumpkin pie. Of course. (And in fact it was pumpkin pie that started this whole pie project a year ago.) This is Cook’s Illustrated’s version, which uses canned sweet potatoes as well as pumpkin for the filling. Also at CI I looked for whipped cream recipes, and when I saw one for brown sugar and bourbon cream, I had to make it. More bourbon!
There was a fair amount of extra filling, so I kept it in the fridge and a couple of days later improvised a sort of a pot de crÃ¨me. It made for a tasty post-Halloween dessert.
As usual, photos of these and some of the previous pies are in my Flickr set. Time to think about November’s pie… I was at the library recently and checked out a big book called Great Pies & Tarts, so I’m sure I’ll have more than a few ideas!