We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.
Read my Holiday/Winter 2015 issue!
11⁄3 all-purpose flour
1 to 5 tablespoons ice water
1⁄4 teaspoon salt
6 tablespoons unsalted butter, frozen
4 tablespoons duck fat, cold
1⁄2 cup dark brown sugar, firmly packed
11⁄2 teaspoons powdered tapioca
1 teaspoon cinnamon
1⁄2 teaspoon ginger
1⁄8 teaspoon powdered cloves
1⁄8 teaspoon powdered allspice
2 large eggs+1 yolk
1⁄2 teaspoon salt
3 tablespoons unsalted butter, melted
3 tablespoons bourbon
13⁄4 cups packed pumpkin puree, fresh or canned
1 cup heavy cream
1⁄4 cup white sugar
1⁄4 cup water
2 tablespoons butter
1 cup whole pecan halves
1⁄2 cup chopped bacon, sautéed, drained, and cooled
- Prep pie dough by combining flour and salt with a whisk in a large chilled bowl.
- Add frozen butter by grating through the large holes of a box cutter.
- Add duck fat and combine mixture with pastry blender or large serving fork.
- Add ice water 1 tablespoon at a time, and combine using rubber spatula until mixture just comes together.
- Form into a disc with as little hand contact as possible, wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F.
- Roll pie dough out on a well-floured surface. It should be 11–12 inches in diameter.
- Roll dough around pin and transfer to a 9½-inch glass or ceramic pie plate.
- Press dough lightly into plate, flute edges of crust using fingers or fork well over the lip of the plate to ensure sides of pie will not slip down plate.
- Blind bake dough by placing a piece of parchment paper or tin foil and adding dried beans or pie weights. Spread evenly to keep paper down.
- Place dough in oven for about 20–30 minutes (until pale golden and not scorched).
- Remove paper and weights and return to oven for 10 minutes more.
- Remove from oven and allow to cool for 1 hour.
- Meanwhile, prep filling by combining all filling ingredients in a blender.
- Combine by processing ingredients on high for 10 seconds or until completely mixed.
- Pour filling into cooled crust and place back in the 350°F oven.
- Bake pie in center of oven for 45–50 minutes until filling is set, but still jiggles slightly.
- Remove from oven and allow to cool on wire rack.
- Meanwhile, prep topping by combining sugar and water in a small saucepan over medium heat.
- Dissolve sugar and bring to a boil by swirling pan slightly.
- Boil rapidly for 3 minutes and remove from heat.
- Add remaining ingredients and cool for 3 minutes.
- Pour pecan mixture over pie and allow entire pie to cool to room temperature, 1–2 hours.
Made it? Tell us about it–