There are two kinds of people in the world: pie people and cake people. I am one of the latter. Josh is one of the former. They do say that opposites attract. Anyway, I have not done much pie-making in my life (though I occasionally make things for pi). I chalk this up to two things: one, my status as a “cake person,” and two, the cancellation of ABC’s “Pushing Daisies,” which deprived me of my inspiration to produce top-quality pies (if you watched the show, you’d understand).
However, when Jen Haines of A2EatWrite fame—and a fellow member of the illustrious Michigan Lady Food Bloggers Group–sent out a message about needing pie donations for a pie-sale fundraiser for Ann Arbor’s Community High, I figured…this is a good excuse to try out some pie recipes. I sifted through my giant Evernote recipe file (701 recipes now) and my Stumble Upon favorites for a couple suitable recipes. I ended up decided on a chocolate chip cookie pie from Bakerella and–at Josh’s request–a variation of a pumpkin pie with streusel topping, recipe below. As I am not a fan of what I consider to essentially be a “squash pie,” I had to rely on the kindness opinions of strangers people I’ve known for years. They said, “Om nom nom…yummy.” That’s a paraphrase. There were actually five more noms than that.
In the interest of full disclosure, I thought I would use this opportunity to begin learning how to make pie crust. Like from scratch, not from the Pillsbury box. That didn’t happen though. Between work, lack of sleep, 3 pies to make and a feast to prepare for the next day, I ran out of time and energy. Oh, oh…and the fact that since we moved, I have not been able to find my measuring spoons, rolling pin or various other baking necessities. So…yes. I cheated on the crust. But I made up for it with this witty blog post…right?
Pumpkin Streusel Pie
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 can (15 oz.) pumpkin
- 1 can (12 oz.) evaporated milk
- 2 large eggs, beaten to blend
- 10-inch pie pastry for a single-crust pie
- Walnut streusel (recipe below)
2. Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.
3. Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.
4. Set on a rack until cool to touch, about 2 hours. Cut into wedges.
1/2 cup rolled oats
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup (1/8 lb.) butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg