Wednesday, December 4, 2013

Brûléed Bourbon-Maple Pumpkin Pie

 For Thanksgiving this year I baked my first pie....from scratch. As an amateur baker I planned to start simple with an easy pumpkin or apple pie, but when I came across this Brûléed Bourbon-Maple Pumpkin Pie in the November issue of Bon Appetit, I could not resist. I mean who could, dutch chocolate crust, Bourbon-maple filling and using a brûlée torch!! 

I found myself being thankful not only to bake this pie with my Grandmother in her farmhouse kitchen, but also for a few vintage things
>>>>>Using the same rolling pin my Great Great Grandfather carved by hand for his wife

>>>>>>Using my Grandmothers 40 year old Kenmore wall oven, used for many years of thanksgiving dinners.  

 >>>>>>>>>>>>>>>>>>>>>>>>>For the recipe visit <<<<<<<<<<<<<<<<<<<<<<<<<<

This pie was classic keeping prominent pumpkin flavor with an added rich and creamy texture from the Bourbon and maple syrup. The dutch chocolate crust balances out the sweet and richness of the filling.  
If you are looking for a modern twist on a traditional classic, this is the pie! 

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