This week, my autumnal food cravings have finally kicked in.
Oregon suffered recently from a prolonged Indian summer, switching abruptly in mid-October.
My dessert of choice for almost a year has been chocolate ganache cake.
But with a freezer full of berries and Thanksgiving around the corner, its pie time!
I have tried various complex pie crust recipes in the past, and haven’t found one that works the best for me.
So I thought I would use a dough recipe from the Barefoot Contessa, Ina Garten. Her flaky rugelach dough turned out to my liking.
I wanted to use that dough as a pie crust and see how it turned out.
The pumpkin pie recipe I will use is from a friend who got it from a can of condensed milk. Sometimes those are the best recipes.
Pumpkin pie has not been something I was exposed to as a kid. I only had a mouthful in my childhood and didn’t like the taste or texture.
Until college. Then it became a dessert or breakfast food with my roommate.
The rugelach dough worked well as a pie dough. Here is the recipe:
I followed the directions until it says to preheat the oven.
Next time I will have to watch to not to burn the crust of the pie and cover it with aluminum foil more.