We begin by baking a pie, because who doesn’t love the smell of pumpkin pie at 8 in the morning?
I tried out a new crust here, inspired by the Vodka Pie Crust over at Smitten Kitchen. Instead of vodka, amaretto. The crust was stickier than typical pie crusts (to account for the alcohol that will burn off in the oven), and so was much easier to work with and didn’t fall apart in my hands. When I blind baked it, however, it got messy… oozing melted butter or liquor or something juicy. Whoops. Oh well. I poured the filling in it anyway and popped it back in the oven.
So who knows how to flute the edges? I can’t do it, so I end up just smooshing the edge down and calling it done. But my philosophy is pretty is petty – as long as it tastes good who cares what it will look like!
All the pie needs now is it’s caramelized sugar topping… it is Pumpkin Pie BrulÃ©e afterall!