1. Partially prebake the pie crust: preheat the oven to 400 degrees. Cover pie shell with aluminum foil and pie crust (or dried beans, something to weigh it down!) Place in oven and bake for 15 minutes. Then remove pie weights (or beans!), reduce the temperature to 375 and bake for 10 more minutes. Remove the pie crust and let cool. Reduce oven to 350 degrees.
2. Combine brown sugar, coffee, and butter in a large bowl. Whisk in eggs, corn syrup, vanilla and salt. Stir in the hazelnuts.
3. Pour the filling into the pie shell.
4. Bake pie for 25 minutes, then rotate it 180 degrees. Bake for another 20-25 minutes (when filling firms up)
5. Let cool and then ENJOY!
Thanksgiving has long been one of my favorite holidays. Of course, the copious amounts of pie may have something to do with that, but even more importantly is that we get the opportunity to celebrate what we are grateful for.
2013 has proven to be an exciting year full of many twists and turns. Every year has ups and downs, and I'm incredibly grateful to have supportive friends and family to help me weather them. So, thank you (yes, you). Because, if you're reading this, you've been part of that team.
Also, you may already know that I love to cook. In honor of the holiday, I thought I'd include my new favorite pie crust recipe for all of your delicious Thanksgiving pie needs...
I had heard that adding Vodka to your pie crust is a secret weapon, and while I had my doubts, I am now officially a convert. Because vodka evaporates during baking, it keeps your dough together when you are prepping but leaves you with a perfectly flaky crust when you are done. It also makes for a tender crust that is much easier to roll out. In short, I'm sold!
This recipe is Cook's Illustrated Foolproof Pie Crust.
Makes 1 pie crust
Check back here to find out what Christine is up to, or just plain what's on her mind...