As soon as I finish writing this post I intend to wiki "trick or treating" to figure out how this bizarre tradition began. Over the years, my affection for the Halloween holiday has ebbed and flowed. In the early early years there was the enormous candy stash, the miserable attempt at getting costumes on our dog Impie (…named after the African warrior tribe...see the About tab), and the exhausting night of marathon trick-or-treating laps around the neighborhood. And once the hurdle of adolescence was cleared and my true obsession with cooking and all things sweet began, Halloween became the best kind of holiday there is. No awkward family dinners, no religious significance (apologies for the oversight on my Pagan readers) and lots of delicious fun to be had. This week, although I will be participating in the usual hooplah (costume hint: Chilean Miner) I still wanted to make something with a touch more “young professional food blogger” and a hint less of “hungover Halloween hooker”. So this recipe is not just a celebration of the holiday and one of my most favorite traditions (pumpkin carving!) but also a warm welcome to the fall season and an affectionate nod to the winter treats to come.
I love pie. But I’ve learnt in the worst of ways that no one likes bad pie, and when you accidently swap the sugar for the salt in a crust recipe you’re headed down a windy and dangerous road to bad pie. The problem with pie baking is that you cant quite tell how its going to taste until it’s all finished and baked and you might (I speak from experience) be left with something used to melt the snow outside rather than warm your friends indoors. Admittedly I tried to salvage this disaster by dusting the pieces with sugar before serving, to no avail. So this recipe solves just that predicament. You can taste the crust before serving anything and you can make the quantities much smaller so as not to be left with a half a leftover pie sitting in your fridge for days on end, past its prime and hiding the vegetables.
These are perfect for a cozy afternoon, a pumpkin carving party or a sweet dessert anytime in autumn.