After All
After all of
the books
the words
the writing
the wondering
why,
there seems
to be
only one
clear truth
to ask
yourself.
Where is it
you feel
most alive
at greater
peace, still..
absolute?
Where is
the hunger
felt
the moment
you must
leave and
where does
your heart
echo,
feel most
enchanted and
at rest?
Then this is all,
the life
you’re meant
to inhabit
your home
your truth.
So trust,
stay as long as
you can,
this is the simple
resolution
you seek.
Barbara Barry 2025
Photo by Kathryn Sevalrud from our 2018 Larch Valley Hike
♥
I am
Forever and Always
on the hunt for the “best” pie crust recipe
and this is my third Pumpkin Pie recipe:
Sky High Pumpkin Pie
Humble Pumpkin Pie
Forever and Always
on the hunt for the “best” pie crust recipe
and this is my third Pumpkin Pie recipe:
Sky High Pumpkin Pie
Humble Pumpkin Pie
GF Maple Black Bottom Pumpkin Pie
♥
This led me to tweak the Apple Pie Crust recipe and update the Pumpkin Pie filling I’ve made before.
(read.. I accidentally added two tablespoons too much butter this time.. but can there ever be “too much butter”?)
♥
This led me to tweak the Apple Pie Crust recipe and update the Pumpkin Pie filling I’ve made before.
(read.. I accidentally added two tablespoons too much butter this time.. but can there ever be “too much butter”?)
So the flour was dusted quite liberally on my countertop and rolling pin and fortunately it didn’t seem to make a difference.
♥
These photos were from a previous Pumpkin Pie I’d made with pretty leaf shapes, but this year I made a simple scalloped crust and it was just as delicious.. so I thought it time to add this new recipe that is now the “best pie”;)
♥
Thanksgiving blessings to all!
♥
These photos were from a previous Pumpkin Pie I’d made with pretty leaf shapes, but this year I made a simple scalloped crust and it was just as delicious.. so I thought it time to add this new recipe that is now the “best pie”;)
♥
Thanksgiving blessings to all!
In other news.. I’m taking a break from social media to make better use of my time and for my mental health.
This means I’ll be back here sharing more creative adventures!
Love,
Smidge
Best Homemade Pumpkin Pie
Vodka Crust Adapted from Cook's Illustrated vodka pie crust recipe.
Author: Barbara Barry
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 cup (2 sticks) butter cut into 1" pieces cut cold from the fridge
- 1/2 cup vodka
- ice cubes and ice water
- Pie Filling:
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 large eggs
- 1 teaspoon vanilla
- 1 (15 oz.) can 100% Pure Pumpkin
- 1 1/4 cup half and half
- -Whipping Cream & granulated sugar
Instructions
- Pour vodka into a one cup measuring cup, add several ice cubes to fill. (You will need to end up with 3/4 cup liquid once some of the ice has melted. If needed top up with ice water once cubes are removed.)
- Add flour, kosher salt and sugar to a food processor then pulse to mix. Toss in cold butter chunks.
- Pulse 2-3 or more times until the mixture is the size of small peas. Some large chunks left are fine as this is the first time cutting in the butter.
- Now remove any existing ice pieces from the vodka, top with ice water if needed to get to 3/4 cup of liquid. Pour this mixture in a steady stream into your food processor funnel while continuing to only use pulses, stopping once the mixture has begun clumping. if it doesn't do so, add icy cold water until it does come together. Depending on the dry atmosphere where you live, your flour, etc, this could vary, you may need less than 3/4 cup or need to add more one tbsp at a time. I used 3/4 cup.
- Turn the dough out onto a flour work surface or counter. Don't be afraid to use flour to shape the mixture as the dough will be quite soft and moist.
- Shape each into a flat round. You may want to have a slightly larger round for the bottom of your pie and a smaller round for the top.You can also shape the second smaller piece into a rectangle if you wish to make a trellis topping. I find it easier to shape once you've wrapped each piece in plastic wrap.
- Place the plastic wrapped dough halves into the fridge for at least 2 hours or overnight. I've only ever done 2 hours and had no difficulty.
- Roll out for pie crust bottom. Using your knuckle on the inside of the pie and two fingers outside, press to make a decorative, crimped edge.
- At this point you can put the pie crust in the freezer, this will help it keep it's shape when you bake it.
- If you wish, roll out the second pastry disc and cut out leaf shapes. Mine are from Williams Sonoma. Freeze then bake for about 20 minutes until lightly browned. They cut be placed unbaked around the rim brushing lightly with cream, but they will lose some of their shape while baking.
- Preheat oven to 425F and move one rack to the bottom of the oven. This helps the bottom of the pie crust to cook through.
- To make the pumpkin pie filling:
- In a large bowl, mix together brown sugar, cinnamon, salt, ginger and cloves. Whisk in eggs, vanilla, pumpkin then add in the half-and-half. Stir until well combined. Pour filling into chilled crust.
- Set pie plate on baking sheet and bake at 425 degrees F for 15 minutes.
- Reduce heat to 350 degrees F. Bake for 40-50 minutes more, or until crust is golden and filling just slightly wobbles. Cool pie for at least 2 hours before serving.
- Top with any baked pastry leaves and beaten whipping cream to which sugar has been added.
What beautiful leaves around the edge of the pie!