TWD - Thanksgiving Twofer Pie

Tuesday with Dorie is hosted this week by Vibi of La Casserole Carree, who has chosen Dorie's Thanksgiving Twofer Pie. It is called "twofer" pie because it is two pies in one - pumpkin and pecan.

Instead of using one of my usual pastry recipes for the tart shell, I used Dorie's Good For Almost Everything Pie Dough recipe. I have to admit that I am not in love with this pastry recipe. I found the dough very difficult to handle, and of a much firmer consistency than I am used to. I lavished lots of love and attention on my first attempt to make a tart shell with this pastry, leaving it in the fridge for the required period, but I found it very hard to roll, even after resting it for a few minutes on the bench. It cracked at the edges as I rolled it, and even when I managed to get something that I could roll into the pie pan, it became very delicate on baking, and I knocked the edges off when I removed the pie weights:


When love and attention didn't work, I went to the other extreme with my second attempt, rolling it straight out with no resting time. Although it was easier to roll, I still found the pastry difficult to work with, and the end result was tattier than the first:


However, I perservered with tart shell number 2, despite its appearance and obvious flaws.

Here is the pie mid-way, filled with just the pumkin pie filling and pecans:


The pecan pie filling is then poured on top, and voila, after baking, I ended up with the pie at the top of the post.

Despite my less than gorgeous tart shell, the pie turned out OK, and it tasted very good. The filling had a lovely smooth, soft consistency, unlike anything else that I have tried, and was delicious. I would make this again, but using my own pie crust recipe.

I am sure that the other TWDers made a better job of this than me, so do check out their interpretations at the Tuesdays with Dorie blogroll.