In any case, I wasn't ready to head straight back to pumpkin or pecan, so I started looking for a recipe just a little bit different, and decided on this Brandied Date and Walnut pie.
My coworker, who is much more of a "foodie" than I am, and is also a loyal reader and tester of Fine Cooking magazine, gave me a couple of issues as a holiday present. In the "Test Kitchen" section, I came across a technique for edging a pie crust that I'd never seen before; they call it "wheat." I think it's just lovely, and especially appropriate as a design for any pie representing the American Bounty that is Thanksgiving. I decided to try it, and it is perhaps the easiest decoration I've ever done.
|The unbaked pie crust with "wheat" edge.|
|The baked all-butter crust.|
|What happens to a butter crust design after the pastry shrinks and slouches during baking. But it's this very |
puffing and browning that make the butter pastry so delectable and flakey.
|Don't forget to serve with a dollop of cream!|