A symbol of today’s American holiday of Thanksgiving, the sweet Thanksgiving pie is a must have. We crash the party with a selection of the best iterations available in the city.
By Raul Dias
Pumpkin Pie from Milanda Jagtiani
This super-traditional seven inch Thanksgiving special pumpkin pie is as all American as it can get! Even the pumpkin puree and spice blend that goes into an all-butter shortcrust pie base is imported in from the US by its creator Milanda Jagtiani, who is famous as one of Bollywood's top go-to patissiers and party caterers. What we liked most about this not-too-sweet pie is that unmistakable pumpkin and nutmeg flavour and the luscious French whipped cream that’s piped on top of it.
Price: Rs.2,700
Contact: 9821045881
Thanksgiving Trio from Pies from Pie & co.
"Why settle for one Thanksgiving pie when you can have three?" We asked ourselves, as we called for the mini, four inch sized (left to right in pic) pecan-caramel, hazelnut-chocolate and custard-toffee trio of special Thanksgiving pies from Chef Aditi Goel of the recently launched Pie & co. Ensconced in an extra-buttery shortcrust pastry shell, each of the three try to outdo the others, with the custard-toffee one stealing the show with its creamy taste and beautiful lattice top decoration.
Price: Rs.1,000 (hamper of three)
Contact: 7208755043
Coffee and Chocolate Pie from Sofitel Mumbai BKC
Rich and dark, with the heady aroma of freshly ground coffee beans melding with that of Belgian chocolate ganache, this 1kg Thanksgiving pie is all things decadent. Even the shortcrust pastry base is imbued with cocoa powder. While even more chocolate in the form of couverture spheres top the pie off, along with edible nasturtium flowers. Sofitel Mumbai BKC also has two more Thanksgiving pies on offer: honey pecan (see recipe) and a classic apple and cherry pie.
Price: Rs.1,500 ++
Contact: 9167391130
Pistachio, Cranberry and White Chocolate Pie from Kookie Cake Crumble
A modern riff on a Thanksgiving pie, still retaining the autumnal flavours of cranberry, this eight inch white chocolate pie by Swheta Mutreja Aggarwal of Kookie Cake Crumble is a treat to behold. Smooth and creamy Sicilian pistachio paste meets chewy cranberry bits and white chocolate ganache in a crispy and crumbly shortcrust pastry base to create edible magic. We also have our eye on their pumpkin and Lotus Biscoff pie for next time!
Price: Rs. 1,800
Contact: 9819844013
Recipe
Honey Pecan Pie
Recipe by Chef Rajat Sachdev, Sofitel Mumbai BKC
A. For sweet shortcrust pastry
Ingredients:
1,500 gms flour
500 gms icing sugar
1,000 gms butter
4 eggs
Method:
Mix the butter, sugar and eggs well by hand.
Fold the flour in and mix to make a dough.
Set aside and keep in the refrigerator to cool for approximately 4 to 6 hours.
Once chilled, roll out the dough while keep the thickness at about 4mm.
Align the dough into a desired pie tin and put in the oven to bake for about 10 minutes at 200 degrees Celsius.
Now your pre-baked pie is ready.
B. For honey-pecan filling
Ingredients:
1,000 gms sugar
625 ml cream
652 ml honey
825 gms unsalted butter
500 gms crushed pecan nuts (and a few left whole for decorating)
500 gms powdered almonds
12 eggs
5 ml vanilla essence
Method:
Heat the sugar, cream and honey together at 114 degrees Celsius. Once combined, set aside to cool.
Mix the powdered almonds with crushed pecan nuts and add this to the earlier mixture.
Beat the eggs in a separate bowl, pour in the vanilla essence and add this to the above mixture.
Take this mixture and pour it into the pre-baked pie mould and bake in the oven at 180 degrees Celsius for 20 minutes.
Once done, arrange a few pecan nuts over the pie and bake for another 5 minutes.
After removing it from the oven, let the pie cool at room temperature for at least an hour or two before de-moulding and serving.
(An edited version of this review appeared in the 26th November 2020 issue of the Mid-Day newspaper, India on page 14 https://m.mid-day.com/articles/high-on-pie/23109240)
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