Hoppin' on the fast track to better pumpkin pie.
I’ve never been a big pumpkin pie person. I like it okay. I definitely eat my once-annual slice around Thanksgiving, but you’ll never find me making it voluntarily unless it’s November. That’s because so many pumpkin pies can be disappointing, largely due to the reason I’ve been harping about on this site sinceYup, I’m team Mary Berry all the way, and pretty much blame this one faux-pie for every slice of pumpkin I’ve passed on since.
But to achieve a pie worth eating, you want that crispy-bottom crust, which means par-baking. I’m a huge advocate of it, but it admittedly adds a whole lot of additional time to the pie-baking process. So I started to wonder what might happen if you turned this fall favorite pie upside-down .Suddenly, the pie becomes a cobbler, with a flaky, golden-brown crust topping the most popular filling of the season.
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