[Sca-cooks] OOP pastry question

[Olwen the Odd]

~Oh Master Chirhart~!  I think your two cents would come in right about
here~~

Chirhart makes about a dozen fresh pumkin pies each Thanksgiving with the
largest one being about ..what.. 5 or 6 inches deep and about
..oh..what..about 20 inches across.  How big is that really yummy thing??
Olwen
>
>I think a strongly-flavored dough might be all right for this.  Then again,
>I'm beginning to wonder whether pate brisee is even the right thing to use;
>it may come out too crunchy.  Anyway, my plan was to make little
>two-crusted pies, a few inches across, with a fruit filling.  Well,
>actually, with a pumpkin filling.  I'm starting with a whole squash and I'd
>like a filling that is a touch sweet and spicy, but mostly pumpkin-y, if
>that makes sense :-)  (My problem with pumpkin pies is that nearly all the
>ones I've had are made from the canned stuff, and on top of that are too
>sugary and cinnamony, so you can't really taste the pumpkin itself at all.
>So I'm trying to invent something new and different.)  Pumpkin is not the
>most delicate of foodstuffs, so I think it might stand up well to a really
>rich dough.
>Vittoria


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