A trick that always works for getting out that first pie or cake slice without breaking it: cut three slices and remove the center one. This allows the slices on the side to move and relieve the tension, without the center one breaking. This works every time!
Jamie, thank you for showing your fails. I know it’s hard to be that vulnerable as a creator. And I know that our personal fails can really bring us down. But that vulnerability really helps normalize messing up, because none of us are perfect. And when we see creators curating this perfect little story of triumph without showing us that they’re working through their personal failures, it can lead to crippling perfectionism paralysis, (meaning the fear of failing keeping us from ever trying to do anything new or sometimes anything at all). I know, not everyone suffers from that, but for those of us that do, creators like you help give us courage to fail so that we can push passed the failure and accomplish our goals. Thank you! ❤
PS: I think I should clarify that it’s not just showing the process of failing that’s helpful. It’s the fact that we can clearly see how the mistakes affect you (it’s always written on your face or in the moments when you forget the camera is rolling but you still leave those moments in when editing) yet above it all you always persevere through. You don’t give up, no matter how challenging it might be.
This is so specifically, exactly my experience - making university life for example truly paralyzing indeed. Thanks for making me feel less alone by writing this comment and indeed thanks jamie for this aspect of your content 🙏 It really lowers the hurdle of starting in my head ❤️
@@kellyr3816 Thank you for those words. It started for me in university also. I was always so “perfect” throughout hs and when university was hard and I failed my first class it started a spiral. In any class once I had one bad grade, especially if most others in the class did well, I would self-sabotage until I completely failed out of school my first time around. I wouldn’t know until years later that what I had was something coined perfectionist paralysis. But knowing you have it, doesn’t make it any better. I think it’s harder for younger generations who are growing up in this time of social media (I mean I’m not ancient but I think Jamie and I are probably close in age and can remember a time without so much technology and social media). It was hard enough for me comparing myself to other kids in class, let alone now we compare ourselves not only to the people we know but to all the strangers that come across out feed. That’s why it’s so important for more creators to be like Jamie and show that messing up is human and it’s okay instead of editing a life that looks perfect 100% of the time.
Yeah RU-vidrs get their shit kicked in by anti social people in the comments tbh. Especially for touching on history, religion, politics, etc. I imagine cooking is similar too though. Or any kind of thing appreciated as an art form.
When I blind bake pastry, right at the end I brush it with a thin layer of egg white and pop it back into the oven for about a minute to harden. This forms a barrier between the pastry and the wet ingredients. I’ve never ended up with the dreaded soggy bottom. Also, I don’t use foil but rather baking paper.
Yeah, I was surprised that he did not brush egg white on the bottom to finish off the blind baking, especially with such a thin custard pie filling. It's kind of the standard method for avoiding soggy bottoms with custard pie fillings. I guess it wasn't part of Julia's recipe.
The size of a pie plate has changed quite a bit through the years along with how they are measured. Julia's 9 inch pie plate was probably much smaller. Glen from Glen And Friends has an equipment room full of different vintage bakeware and has demonstrated this on his channel.
your dedication to getting the recipe right is so admirable, if i realized the bottom of my pie was still raw after baking it i would just be eating half-raw pie honestly
That’s what I thought when his strawberry jelly roll fell apart- just spoon bits into a bowl and eat it! It’ll be delicious! But Jamie perseveres and tries again and succeeds, and that’s why we love him so.
My secret tip for flakey crust is half the water amount and substitute the other half with vodka! (I learned this from working in a professional bakery ;3 ) make sure the vodka is ice cold! Put it in the freezer till you need to add it
I totally use spaghetti instead of toothpicks for checking pies and the likes. My mom taught me that. Plus you don't have to pull your pie or whatever out of the oven to check it or if it's a cake or something deeper you can reach the bottom without putting your fingers at risk.
As a pastry chef, I have come to see Julia as the queen of making things too complicated. Maybe it's the time difference between then and now. And dont get me wrong, her recipes produce beautilful things. But as for now, watching Jamie palm the dough, I just want to tell him "Just roll it out and fold it, it will be fine". Great job Jamie.
The longer you're around cooking/baking you'll eventually come across the infamous Stella Parks pie dough recipe. It was enormous a few yrs ago, maybe 2017-ish, & EVERY chef was trying it out & they, along with every baker online, ranted & raved & SWORE it was **THE** best/easiest/most foolproof crust in existence. I had the EXACT same sizing issue as you did w/Julia's (Aunt Helen, apparently lol). It didn't matter which butter, what protein content there was in the flour, hot room/cold room - NOTHING made it work for me...until I did the math & increased the recipe by 1/4. NOW I'm on board, & agree it's awesome but ngl it DOES feel super weird to be the ONE person in all of the land whose pie dish is just ever so slightly larger than all the rest, eh?? 😂👍🏼
That glass pie dish was probably 30% bigger than the one Julia was using. I think that is why you struggled to make the dough fit. It was probably the difference between a shallow 8 inch pan and a deep dish 9 inch pan. The final pie looked amazing. I really want to try this it's almost like pumpkin pie souffle.
What I love is how even though you tweak the recipes and, on occasion, go so far as to say that Julia is wrong (in this case about the pie dough) she still shows up to throw you bowls from the heavens as if to say, “Keep going child, I got you.” 👩🍳🍰🎉
@@katis7673says "bowl me", grabs a bowl, throws it in the air, gets hands back to initial position (for seemless cut), bowl falls, and he catches it. Then in the edit, he cuts the part where he gets and throws the bowl. Slow it down and you'll see the cut. Cool trick though.
So a tip that you might not know, but my grandmother taught me: When you have a pie crust, temporarily semi rolling it on the rolling pin and then transferring it to the pan using the rolling pin is far more reliable. This prevents the tearing and uneven parts (as what happened before with the tearing) I think Julia Child was purposefully going for a thinner crust. When you quoted the timings and I saw the thickness of your crust, I knew it wasn't going to cook evenly. American pies in my experience tend to have thicker pie crusts than French. 1/8 inch/3mm isn't unusual in French cooking. In American, it's 1/4 inch/6mm. Honestly, it's more flex to be able to make a thinner crust and smoothly get it into the pan. Re making the pie filling from scratch: It is HARD, but not impossible, but it takes a very long time. The tips for if you ever attempt it are: Use smaller pumpkins. Use pumpkins from farmer's markets when they are in season and ask for ones that are good to eat. And destring the pumpkin really well and strain it. TT I learned all of that the very hard way. A shortcut, if you don't want to go through that is to use Kabocha, which tastes at least similar (though lacks some of the brightness in flavor--not that anyone notices around me), and you won't have to go through the destringing and straining process. On if pumpkin pie taste different from a can v. from scratch. I noticed the difference, but no one else in my family did. But I have freak taste buds. It is important, though, to realize often the canned version adds stuff, so be sure to read the label before adding ingredients. BTW, it might be sacrilege, but sprinkling a little bit of brown sugar on top before popping it into the oven sometimes gives it an extra browning.
@@CleoHarperReturns Ah! Mark me as continually reminded of the narrowness of my perspective even if I jump around youtube at lightspeed. What's Jon from?
I love how after 5 years of doing this series you’re still panicking in the kitchen, because I’ve been baking from the time I was old enough to hold a measuring cup and *_same_*
Can also stabilize somewhat while whipping with a little cream of tartar or lemon juice (acid). Since I’ve been making crème fraîche with cream & yogurt - and it sets up pretty firm - I’ve figured that’s a similar process to what’s going on with whipped cream & cream of tartar. Wonder how it would go to whip crème fraîche.
My great grandmother gave me the advice of a lifetime... "Play with your food and celebrate your failures." When I asked her what she meant by that, she explained that failures are so much more important than successes in cooking because that's where we truly learn. So wise.
I always quadruple every pie crust recipe for this exact reason. It makes the same amount of mess and if you have extra, you can make cinnamon twists. :)
Regarding the use of canned pumpkin...I'm sure Julia has had the same experience that myself and many others (grandmother's included) have had - that roasting your own pumpkin just is not worth it. Pumpkin textures can vary by a lot - some are incredibly fibrous and stringy - and they sometimes have no flavor because they are bred for carving nowadays, not eating. Using the can actually ends up tasting way better than roasting a fresh one. I have seen numerous pros say the same thing. The only ones that roast their own pumpkins today are soccer moms that do it for instagram street cred.
canned pumpkin is one of those things that you just shouldn't really bother with. Maybe try it once just to confirm that you dont ever wanna do it again. Ramen noodles are another one of those things. Also, ketchup. Just don't bother.
regarding the canned pumpkin- there was a show on the Food Network where a chef (who was really good at teaching the basics) got to visit Julia at home. And, when she asked Julia what she wanted to make for lunch Julia said, "I always enjoy a really nice tuna fish sandwich." And they immediately began making a canned tuna fish sandwich with regular store bought bread, mayo, and all the things that one puts in a tuna fish sandwich. Then, as they ate, they continued talking about cooking techniques. Julia was a down-to-earth chick.
On NPR once, Julia was asked about eating on roadtrips, and she said she loved a McDonalds hamburger, and how lucky we were that they were so widely available.
It looks great! Maybe Julie wanted a super thin crust because the filling is fluffy and "lighter" that what is expected? Either way, I think you made the right call to double the crust recipe. The other thing I learned is in the restaurant, they'll remove a very thin slice of pie, knowing that it's going to be ugly, and then they'll slice the rest, which will look better when you slice it up.
The point about the difference between a glass pie plate versus a metal one in how it bakes is absolutely right. In many cases, Julia isn't *wrong*, she's just writing half a century ago and using very different equipment and relying on a very different variety of available ingredients. The other issue with the pie plates is the depth. You'll notice the glass pie plate is much deeper than the metal one. You need an extra few inches in the circumference of the rolled-out dough to have the circle big enough to come up the sides with enough to make a nice crimped edge. Which may, as discovered, require more dough. It may also help to be more slow and gentle in the rolling process. Trying to roll fast or pressing the dough out by pressing down hard tends to make a ragged edge, while a gentle rolling process, rotating the dough frequently, adding flour as needed to keep it from sticking, and even flipping the dough a few times during the rolling process will all make it come out smoother. A few drops more water, for a more pliable dough, can also help.
@@uleubner Yea I think that was the issue with the recipe. I have that same pie dish and it is a very deep pie dish and would require more dough than a more shallow pie pan.
Hi Jamie, I have been following you since 2020 back when you only had a few thousand subcribers, I always thought you were one of the most authentic, humble and hilarious creators on youtube and I cant help but feel pride when i see how far you've come (200k!). I'm really happy for you man ! It's so grat seeing passionate people succeed in their respective fields while keeping such honesty and humility.
I never use blind baking with "beans." One Thanksgiving, since I was the pie person for holidays, and against my mother's "witchiness," I made a praline pumpkin pie that used bourbon. She was so angry ... she wanted "normal" pumpkin pie. LOL .... The one with booze won! Sadly, I lost the recipe ... but now I'm going to try to find it. One day, you are going to be a great father who is very very patient and has standards. Happy Thanksgiving to you and your family!
Along the way, learning to make pastry doughs I learned the value of the Poor circulation in my hands...my finger tips are Never warm so I don't need to worry about getting the dough too warm. 😉
I think I know why the recipes aren't lining up with the equipment, that looks like a deep dish pie plate.(or at least by J.C. standards). I have some of my grandmother's 9" pie plates and they're maybe 1.5" deep...maybe. (I don't have a measuring implement handy to fact check that). New pie dishes give us deep thick slices. Which is more *aesthetic* and 'murican.
you can use a piece of raw spaghetti as a pie/cake tester and I guess its called 'blind' baking because there is nothing in it and don't you just love a smart arse?
My favorite pie crust recipe is the Pioneer Woman's friend Pam's pie dough recipe. It's very similar to the one you made here but the technique, adopted for a modern kitchen, makes it much easier! You mix it in a food processor and roll it out between two sheets of parchment paper, which prevents sticking and makes it easier to move into the pie plate. I recommend looking it up for your next pie!
I realize I am likely in the minority here, but I feel that, as a food, pumpkin is highly overrated. That said, this looks like a good candidate from which to get my annual slice.
This video had everything! A soggy bottom, stiff peaks and shrinkage. 😉 As an Aussie, I’ve never understood pumpkin pie and I will never attempt to bake one but the video, as usual was very enjoyable to watch. I also appreciated the disclaimer at the end that you didn’t eat all the pie. 🙂
That’s okay as we will never eat that yeast stuff on toast. Big hug to you though. Vegemite? I tried it. I think the secret to pumpkin pies is trying many different kinds of it like mousse pie.
This was my mother's trick when she screwed up pie dough/crust. She forked the bottom, and then baked the shell. While the shell was cooling, she made double patches of cooked pudding. She filled the shells with the cooked pudding and refrigerated the pudding pies. She didn't cover the pudding since we all liked "pudding skin". At the holidays, she made vanilla pudding, added pumpkin pie spice and used food coloring to tint it dark orange. At Christmas, it was tinted red with peppermint and the chocolate with wintergreen. At New Year's it was made to taste like a Brandy Alexander. We didn't mind the screw up of the dough. We were only interested in the pudding filling.
I’d love to see your workout routine. I’d be fat as the proverbial Christmas goose if I cooked and consumed all this rich, French food! 😆 Yum! Thank you
Well, he does have a tattoo of a bicycle so I'm gonna go out on a limb and say that's a major part of it. Unless a liposuction machine drops from the ceiling along with the bowls.
I was hoping you would make this before Thanksgiving! My mom has been making this pie every year for Thanksgiving for as long as I can remember. She calls it "the Stressful Pie" because of the way Julia writes her recipes. I made my own for the first time this year for Friendsgiving and it felt so special. For all those watching and feeling daunted, once you get past the crust it's really not that hard. It's a fantastic pie, give it a try! Edit: I'm just getting to the dough-rolling segment. You're not at fault! The recipe is definitely not enough to half the dough and still be the right thickness. I prefer a slightly thicker crust anyway because it just tastes so good. I find that Sally's Baking Addiction's recipe makes the perfect amount of dough and it always comes out great.
Who drops the bowls for jamie, Wrong answers only, I'll start. Jamie gave his soul to a demon to find success as a creator and in the pact the demon stated it had to be in every video.
My pecan pie recipe uses brown butter, molasses (which is the real key to perfection) and a mix of light and dark corn syrup so I know for a fact that Julia Child has the right idea with that molasses.
Freeze your butter, grate your butter on large side, rub it in delicately only till the flakes are about half. Add really cold water. Bring it together, cling film. Fridge it for 30 minutes only. Like crispy pastry. Woo hoo, every time 😀
Anna Olsens pie crust are no fail! A tried and true Canadian chef. She has the best crust and I use it for my own pies and butter tarts. 🇨🇦🤗 great job. Pastry is hard.
congrats on 203k!!! the algorithm is in your favor right now. i’m so glad you put in all these years of consistent work, next year i hope it really starts paying off🥺💕 i’m so glad i found your channel and got to binge all your vids
God love you, my grandma used to make pumpkin pie including roasting and making pumpkin puree. One year she wasn’t feeling her best and I told I was bringing the pie. Sara Lee here we come. My grandma told me pumpkin pie was mine from then on. Homemade is wonderful but sometimes the stress is just not worth it.
my mother has a recipe she has used as far back as i can remember in these last 50 odd yrs and it's an eggnog pumpkin pie with eggnog whipped cream. paired with a chocolate chip pecan pie to die for xD
Nox 2688 Now that is bloody brilliant and creative. Did she make the eggnog herself? I just heard homemade is very much better. I will definitely look for this recipe. And the chocolate chip pecan pie sounds great too. Have you ever tried that chocolate chip cookie recipe that has dried cherries and almond slivers in it called Chocolate Coma Cookies? My favorite cookie recipe.
Brown sugar is just white sugar with molasses re-added. So the whole white sugar then adding molasses thing is...just...making more brown sugar. Kind of an odd way of going about it, but Julia did a lot of things slightly odd. I learned this when I was living in the very remote Frank Church wilderness and had to prepare baked goods. We didn't have brown sugar but we had white sugar and molasses. Just add them together and mix with a whisk or a fork. BOOM! You have really good brown sugar to whatever "darkness" you want.
Two tips, which may have been said elsewhere already: 1. You can use the blade of a thin sharp knife like a paring knife instead of a toothpick if you don't have a toothpick. Or you can use a bamboo kebab skewer if you have any of those hanging around from a summer barbecue. 2. To get the first piece of pie out neatly - cut TWO pieces. When you go to lift out the first one, since the second one is also free of the rest of the crust and filling, it can move a bit with the first one as you lift it out, so it reduces the stress on the rest of the pie. You almost always will get a nice looking slice out first time that way.
Ann Reardon on How To Cook That just recently did a suuuper informative "debunk" on different baking surfaces/containers and explains the different conductivity and which material is best for what baked good. Timestamped link if you'd like to give it a watch, highly recommended and might be helpful going forward! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aWJ_7akYFhg.html
Congratulations Jamie. It truly looks delicious but Thanksgiving in my family is difficult 😫 and traumatic enough without adding that pie to the mix. 🤦♀️
IMO, and I think even America's Test Kitchen agrees with me, metal pie pans will cook more evenly and conduct heat better than glass or ceramic, meaning less risk of your crust coming out raw underneath. I generally have better results with even the shitty disposable aluminum ones from the grocery. Also +1 to Keith van Greunen's comment about using parchment instead of foil for the blind bake.
Chef here, you can actually not buy a pumpkin and make it yourself and it turn out as good as canned. It's impossible. You can get a little close with pumpkins grown for eating and pureeing over carving, but it will never compare. The reason why is because Libby's uses a proprietary cultivar for the Dickinson Pumpkin that is beyond perfect for specifically pumpkin puree, which basically means that only Libby's owns the best pumpkin in the world and no one else can make or grow it just like them.
All very true. If you’re ever in the mood for a laugh, watch someone try to make pie out of their jack-o-lantern pumpkin. How do I know it’s a riot? Tried to do exactly that, it was somewhere around hour four of trying to get the God-awful goop to look and taste like canned, when I admitted defeat. Complete and utter failure, but I did learn about the commercial pumpkin industry.
My son-in-law every year tells me to sell my pie, he loves it so much. This is not about bragging rights, but the fact that I use pie pumpkins from scratch. I kind of disagree with it being impossible. Edit: maybe Libby’s has a better flavor, though. I haven’t used it in a while.
Not true at all. Try a Cherokee Tan Pumpkin or another heirloom one. There is a whole great big world of produce out there from all over the world just waiting for you to discover them.
@@jvallas Don’t put your’s down. Most folks wouldn’t know a pie pumpkin from a carving one but there are pumpkins out there that are delish just roasted with a bit of butter, sugar, and cinnamon. Do you grow your own? To be honest I find it very discouraging that so many today are so quick to dismiss anything that requires a bit of effort like Julia’s recipes. Even Jamie has done this and it does not bode well for our future. I just trust her and go there. I am always bowled over by her knowing her stuff and her creativity. Try that Chantilly with apples if you haven’t. Unreal good.
@@VickiTakacs. I don’t grow my own but have used farmers’ market or CSA pumpkins the last couple years, and I think I’ll stick with it. Probably deluding myself, but I feel they’re better than Walmart! 🥴 And I’ve gotten a few regular squashes from them, so that satisfies my savory craving. Yes, your recipe sounds like one I need to look into!
It's the pie dish... Old recipes are written for shallow pie dishes, modern pie dishes are what used to be called deep pie dishes. Shallow pies dishes are only 1" deep and used to be the only thing called a pie dish. Deeper pies obviously take longer to cook...be it metal or glass.
I make the Vincent Price pumpkin pie now. I'm pretty sure The secret is the heavy cream. But also, Vincent's has mace in it. I've discovered that I like that probably better than almost any other warm spice. I'm also thinking, what would happen if you put just a tiny bit of Southern comfort in it instead of bourbon or rum. Just sayin'.
I cannot believe you have a Vincent Price cookbook! I did think he was such an entertaining actor. It is very hard to balance horror and humor in one movie the way he did in the one where he killed off the nasty play critics in lots of clever ways. Which one is your favorite? I learned to love tarragon that way after I made Chicken Kiev with it. There isn’t anything in the world that heavy cream cannot improve.
I think your pie pan may indeed be 9", but it also may be deeper than the 9" dishes Julia used. Pie pans/dishes are sometimes deeper now than they were in the past. That may explain the discrepancy between the recipe and what fills up your pie dish. I have some glass pie pans from my grandmother which appear the same size as yours, but aren't nearly as deep.
It's getting harder and harder for you to stand up, too? I'm a pediatric nurse so I'm up and down all day frequently groaning at my flipping knees at the humor of the parents (don'tblame them, it'spretty damn funny). In other words - I feel you, Jamie!
You are way better at making pumpkin pies than I am. There was a time where I made one, and it looked fantastic. Absolutely great. Then we all took a slice to eat. That was the time where we all realized I had forgotten to add sugar.
We love all you vids Jamie, and especially when you double down & re-make a disappointing first effort! Like others have mentioned, sharing yr progress has been entertaining & so proud of yr accomplishments. Many of us have fond memories of going through same process to become the experts we are now! It’s wonderful to become a great really baker & cook! Great food is a happy part of our family life & memories!
"Skid marks!" 🤣 Sorry, that's just my juvenile mind... I've been doing pie crusts for 30 years and I can still come out with an occasional dud. You've heard of "Waltzing Matilda?" Meet Waltzing Jamie @8:07... Try rolling out your dough between sheets of waxed or parchment paper (you still have to flour it a bit). It makes flipping/turning it easier, reduces contact with your body heat, and helps assist with positioning the final crust in the pie plate. Congratulations on such an excellent pie! Happy Thanksgiving! If you ARE making T’giving dinner, please please PLEASE time lapse your ENTIRE prep and presentation...
One of things I really enjoy about watching (handsome) Jaime cook is to see the mistakes that he makes, so that I learn from them. If I think about it, it simply makes sense that a glass pie pan takes longer to blind-bake a pie crust than metal, but I guess it's our human nature to lump them together into the term "pie pan" and not really ponder the materials used (did that make sense???). I like the idea of using glass, though, because you can SEE the bottom of the crust. But how is a 9 inch pan measured? It is the "flat area" on the bottom, or is it rim-to-rim? The rim, of course, is wider than the base, so I don't know which is correct.
King Arthur baking company says: The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
I am a lazy pastry maker. For this type of pastry, I grate cold butter into the bowl of dry ingredients, toss, add the liquid, compress into a ball, cover and chill until required. Get compliments on my pastry skills. Also use the grated butter method for things like scones. Try for yourselves
I love seeing your transformation. In your earliest videos, if the recipe was a disaster, you just revealed it and moved on. Better luck next time on the next recipe.. Right ? Then, I think you tried to redo it just for the camera and your viewers. But now, it seems your dedication has been to rework it, learn from your mistakes, and do it till it's perfect, or at least almost perfect. Your videos are fun to watch because they are real n genuine. Your not editing out the mistakes or downright disasters. Keep them coming. Happy Thanksgiving!
I've been making pumpkin pies for years and never blind baked the crust. Only blind bake for pie fillings that are cooked on the stovetop like lemon meringue. And definitely roll out the dough between wax paper only turning quarter turns to keep a circle shape. But as always you are entertaining to watch.
Blind baking is important anytime you're dealing with a custard, which pumpkin pie is ~ the water content from the custard can cause soggy crusts otherwise.
Hmm, did you watch the video? He blind baked and it STILL was raw. He should have blind baked it even longer. A crispy crust is great, I'd always blind bake. In the end you can pop the whole pie out of the pan and hold it by the bottom! Impossible without blind baking
Youre problem with the dough is you have a DEEP 9 inch pie plate there..... not a standard one. Julia's recipe is for a standard one, sides are not so tall.
I have silver fox brother, but he's named the green manalishi and he's a beast when it comes to baking and other thingys. Have a great thanksgiving with the wifey and family.
That glass pie dish is for a deep-dish pie. That's why the pie dough recipe is not enough. It's deeper than a normal pie dish. Julia probably made her pie in a shallower pie dish. The proportions of filling are about what I use for my pies and I always have too much. So the dough recipe is for a normal, shallow, pie dish and the filling recipe is for a deep-dish pie. Go figure.
The “smearing of the crust” is similar to kneading bread dough. It’s odd to think of kneading crust dough yet it works. Julia is nothing if not at times unorthodox.
Perfect, the show where you get to laugh at kitchen catastrophes. Quite suitable as I just dropped my dinner on the floor and neither have the energy to start over or anything quick and easy in the cupboards.
100% your crust issue is the glass pie dish. Generally speaking, they are all “deep dish” and with a more straight side wall. It makes the crust horrifyingly difficult to keep to the walls and insulates the crust. For pie, you want a more shallow metal dish (like the other one you showed). Often you will see the glass ones with a warning on the box that says “for presentation only” or something like that. I royally messed up several pies one year because I wanted to use “pretty” pie pans.
Great job, Jaime, I love the addition of rum. I'll have to give this recipe a try. The "all American" pumkin pie recipe is the recipe found on the Libby's pumpkin can, the plain pumpkin, not their already spiced pumpkin. Classic, dependable and very nostalgic. Happy Thanksgiving! 🦃🍁🍗🥧
Wonderful video, as always! Pumpkin pie filling always separates from the crust within the first day for me as well, so no worries about that! Also, try adding 1/4tsp of ground cardamom to the filling as well! ☺️
“…separates from the crust” - that’s what whipped cream decoration is for, right? Or little cutout pie dough leaves around the edge. 😘edit: I keep meaning to try cardamom. I think this is the year I’m going to do it.
Jamie, next time you have to poke a pie/ cake and don't have a fancy poker or toothpick at hand, just use raw spagetti to poke away. It works way better than a plastic fork.
