Pumpkin pie review - it was wonderful!!!

[kcass1954]

First of all, thanks to those of you who have insisted that Cooks Illustrated is the best magazine subscription. I recently signed up, and got the first issue last week.

I'm the only one in my family who enjoys baking, so I'm always assigned "pie duty" for holiday get-togethers. I introduced my Italian-from-New-York inlaws to pecan pie several years ago when my husband insisted that our holiday meals should include dishes from my background, and now they insist that we have pecan pie at Thanksgiving. And of course, I always make a pumpkin pie, and I've used the Libby's recipe for nearly forever. Oh it's good, but I've become bored with it, and everybody makes it.

The directions said the vodka would contribute to the texture of the crust and apparently it worked - this was probably the flakiest crust I've ever made.

I can't say enough good things about the filling. It looked beautiful - light-colored and shiny. There was none of the graininess of a traditional pumpkin pie. And it tasted really good!

It was a lot more work than the Libby's pie, but certainly worth it. My pie had 2 slices left - the traditional pie was barely touched.

[hippywife]

1. Glad you had a great success

with your pie. People look so forward to having pumpkin pie this time of year, it's great when they're not disappointed.

:hi:

[Stinky The Clown]

2. Lemme tell ya somethin' about "Italians-from-New-York" .......

The last thing they are is food snobs.

"Abbondanza" has no particular ethnicity. Good food is what it is and where you find it.

I'm glad your pies turned out so well, too!