'Thanksgiving pies' on Serious Eats
The tart is a baked ganache (a simple mixture of chocolate and cream), scented with orange zest and rum, topped with chopped hazelnuts, in a sweet hazelnut pastry crust. A final drizzle of chocolate makes a simple decoration.
This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.
For a very special Thanksgiving-themed episode of Throwdown!, Bobby Flay showed down with Michele Albano of Michele's Pies for a Pumpkin Pie bake-off. As someone who has always preferred pecan to pumpkin when it comes to Thanksgiving desserts, I have to say that Bobby's pie was the best of both worlds. It had the ideal ratio of pumpkin flavor cut with the warmth of brown sugar and molasses. And I'd be happy eating anything topped with that fantastic Bourbon-Maple Whipped Cream and Cinnamon Crunch.
Pumpkin pie and chocolate chip cookies are pretty much baked good soulmates. They're both considered all-American desserts, both are the result of bakers making do with ingredients available at the time, and both seem to inspire a primal instinct in bakers who are constantly seeking out the best recipe.
What if pumpkin, apple, and pecan pie could be combined into one triple threat, a veritable Turducken of a Thanksgiving pie?
First things first: what is Osgood Pie, anyway? Said to have taken its name from the phrase "Oh So Good Pie," it's an old-time recipe in the tradition of chess and vinegar pies, comprised of a thick, custardy filling made of eggs, vinegar, sugar, raisins and spices.
What sets this pie apart is that it uses a ginger-infused custard base to lighten up the traditional canned pumpkin puree.
[Photograph: B Calkins on Shutterstock] If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly....