What Season Is It?

Growing up in Seattle, we wished and wished for a white Christmas, but inevitably enjoyed a damp, gray holiday.  In Anchorage, the kids trick-or-treated in our first blizzard and the snow has not stopped falling since.

Looking out toward Turnagain Arm 

Our Deck 

So, we’re enjoying our first Alaskan Thanksgiving knowing that a white holiday is nearly certain.  This week is even more special because my family is coming to visit from Seattle.  We’re hoping the temperatures will finally climb above the ‘teens — it’s been mighty cold lately.  But, if it doesn’t we have enough food for a small army.

A whole lotta cooking going on around here!

Alaska Thanksgiving Menu:

Joe’s Deep Fried Turkey

Portobello Gravy

Cornbread Harvest Stuffing

Vanilla Mashed Sweet Potatoes

Cranberry Sauce with Crystalized Ginger

Dr. G’s “Brussels Sprouts You’ll Eat”

Persimmon and Orange Salad

Fire Island Bakery Rolls

Classic Pumpkin Pie

Whiskey-Apple Crumble Pie

Whew, I am full just writing all of that.

Now, about the pies and the all-important crust.  Over the summer, I had the pleasure of taking a pie-making lesson from our good family friend, Maggie.  We made a strawberry-rhubarb pie — my favorite — and Maggie was kind enough to share her recipes for various pies and, of course, her perfect crust.  Shortly after our lesson, I came across an article by J. Kenji Lopez-Alt of the Food Lab, “The Science of Pie Dough.”

While Maggie’s crust is near-perfect, I couldn’t resist trying the method recommended by the Food Lab.  One of the many things the article stresses is the use of food processor to mix the dough and the importance of using a spatula to incorporate the ice water into the dough.

Ultimately, I combined Maggie’s recipe with the Food Lab’s method.  We shall see how it turns out!  (I made the dough over the weekend, froze it, and will bake off the pies tomorrow.)

Adapted from Easy Pie Dough and Maggie’s Perfect Crust

Ingredients

Makes one 9 ” Shell

• 1 1/2 C Flour
• 1/4 teaspoon kosher salt
• 1/2 C Crisco
• 3-4 Tablespoons cold water

Directions

Combine 2/3rds of flour and salt in the bowl of a food processor.  Pulse twice to incorporate. Spread butter chunks or shortening evenly over surface.  Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.  Use a rubber spatula to spread the dough evenly around the bowl of the food processor.  Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses.  Transfer dough to a large bowl.

Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball.  (If doubled, divide dough into two balls.)  Form dough into a 4-inch disk(s).  Wrap tightly in plastic and freeze or refrigerate for at least 2 hours before rolling and baking.

Wishing you a wonderful Thanksgiving!