Maple Layer Cake with Maple-Vanilla Buttercream

This maple variation of the “All-Occasion Downy Yellow Butter Cake” from the famed Cake Bible by Rose Levy Beranbaum may quite possibly be the best cake I’ve ever made. My son chose it to celebrate his 16th birthday. 🙂 His favorite flavor profile usually incorporates vanilla and/or cream soda so this maple cake was a definitely a good choice.

I adapted the recipe to bake the cake in 8-inch cake pans. I also used fine sea salt and substituted vanilla extract for maple extract. It was very moist and rich. Fabulous.

I served this cake after an indulgent meal made to order for my birthday boy. He requested penne alla vodka, chicken parmesan, garlic bread, and Caesar salad. No one argued- all family favorites. 🙂

Yield: One 8-inch layer cake, about 12 to 14 servings

For the Cake: (all ingredients at room temperature)

• 6 large egg yolks (3.5 fl oz/4 oz/112 g)
• 1 liquid cup (8.5 oz/242 g) milk (I used 2% milk)
• 2 1/4 tsp (9 g) pure vanilla extract (can substitute 3/4 tsp vanilla extract + 1 tsp maple extract)
• 300 g (3 cups/10.5 oz) cake flour, sifted
• 300 g (2 cups/10.5 oz) maple sugar, sifted (from Whole Foods)
• 19.5 g (1 T + 1 tsp) baking powder
• 5 g (3/4 tsp) fine sea salt
• 12 T (6 oz/170 g) unsalted butter, softened

1. Butter two 8-inch (2-in deep) cake pans. Line the bottoms with parchment paper and butter the paper. Dust bottom and sides with flour, tap out excess. Set aside. (The layers can alternatively be baked in 9-inch cake pans that are 1 1/2-in deep.)
2. Position an oven rack in the center position. Preheat the oven to 350 degrees, preferably on convection.
3. In a medium bowl, lightly combine the yolks, 1/4 cup of the milk, and vanilla. (I used a 2 cup measuring cup.)
4. In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients and mix on low-speed for 30 seconds to blend.
5. Add the butter and remaining 3/4 cup milk. Mix on low-speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
6. Gradually add the egg-milk mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
7. Scrape the batter into the prepared cake pans. (I weigh them to distribute the batter evenly.) The pans should be about 1/2 full.
8. Bake 25 to 35 minutes, or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. (I baked mine for 27 minutes.) *The cakes should start to shrink from the sides of the pans only after removal from the oven.
9. Let the cakes cool in the pans on racks for 10 minutes.
10. Loosen the sides with a small metal spatula and invert onto wire racks. To prevent splitting, reinvert so that the tops are up. Let cool completely before frosting or storing.

Note: The unfrosted layers can be wrapped tightly and stored for 2 days at room temperature, 5 days refrigerated, and 2 months frozen. The frosted cake should be stored in the refrigerator.

For the Neoclassic Maple-Vanilla Buttercream: (all ingredients at room temperature)

Yield: 4 cups, enough to fill and frost two 8-inch layers

• 6 large egg yolks (3.5 fl oz/4 oz/112 g)
• 150 g (3/4 cup/5.25 oz) granulated sugar
• 164 g (1/2 liquid cup/5.75 oz) pure maple syrup
• 1 pound (4 sticks/2 cups/454 g) unsalted butter, softened and cut into tablespoons
• 2 tsp pure vanilla extract or maple extract

1. Grease a 1-cup heatproof measuring cup. Set aside.
2. Place the egg yolks in a medium bowl. (I used a stainless steel bowl.) Using a hand mixer, beat the egg yolks until light in color.
3. Combine the sugar and maple syrup in a small saucepan. Heat, stirring constantly, until the sugar dissolves and the syrup comes to a full rolling boil. (The entire surface will be covered with large bubbles- see note.) Immediately transfer the syrup to the prepared glass measuring cup to stop the cooking.
4. Using a hand mixer, beat the syrup into the egg yolks in a steady stream. Don’t allow the syrup to fall on the beaters. Use a rubber scraper to remove any syrup remaining in the measuring cup.
5. Continue beating until the mixture is completely cool.
6. Gradually beat in the butter. (I incorporated 1 stick at a time.)
7. Beat in the vanilla extract.
8. Use immediately, or store in an airtight bowl in the refrigerator. (If stored, bring to room temperature before using.)

Note: The syrup must come to a rolling boil or the finished buttercream will be too thin.

Mini Gâteaux Breton

These cake-type cookies are based on the classic French cake. They are buttery, nutty and minimally sweet. Lovely!

This recipe is from The Baking Bible by Rose Levy Beranbaum. I used granulated sugar, unbleached all-purpose flour, and baked them in regular brioche pans instead of mini pans. I may need to purchase mini brioche pans for my next batch! 😉

Yield: Makes 14 regular or up to 38 mini cookies

• 25 g (1/4 cup, 0.9 oz) blanched sliced or slivered almonds
• 75 g (6 T, 2.6 oz) granulated sugar or superfine sugar
• 1/8 tsp (0.7 g) fine sea salt
• 9 T (1 1/4 sticks, 4.5 to 5 oz, 128 to 142 g) unsalted butter, preferably high fat
• 2 large egg yolks (2 T plus 1 tsp, 35 ml, 1/3 oz, 37 g), at room temperature
• 1/2 T (7.5 ml) kirsch, dark rum, or water
• 3/4 tsp (3.7 ml) pure vanilla extract
• 125 g (1 cup, 4.4 oz) all-purpose flour

1. Twenty minutes (or longer) before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F (160° C).
2. Toast the almonds: Spread the almonds evenly on a baking sheet and bake for about 10 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
3. In a food processor, process the almonds with 2 T (25 g, 0.9 ounce) of the sugar and the salt until fairly fine but not powder.
4. Make the dough: In the bowl of a stand mixer fitted with a flat beater, mix the remaining sugar and the bittern low-speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
5. On low-speed, beat in the egg yolks, one at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl.
6. Add the almond mixture, water or liquor, and vanilla and mix on low-speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
7. Add the flour in four parts, turning off the mixer between addition, and beat no the lowest speed for about 15 seconds after each addition. Scrape down the sides of the bowl.
8. Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
9. If using regular brioche pans, use a large cookie scoop (about a tablespoon in volume) to ration the dough. (For mini brioche pans, scoop out rounded teaspoons of the dough (0.3 oz/10 g).
10. Roll each piece of dough between the floured palms of your hands into a ball and set it into a brioche pan. (The flour will prevent the dough from sticking to the pan.)
11. Press the dough balls into the pans. Use a finger to press the dough into the fluted edges.
12. If the dough is sticky, refrigerate the dough until firmer.
13. Set the dough-lined brioche pans at least 1/2-inch apart on a rimmed baking sheet.
14. Bake for 14 to 16 minutes, rotating halfway through, or until golden brown. (An instant-read thermometer should read about 205°F/96°C.
15. Set the baking sheet on a wire rack to cool for 10 minutes.
16. Using a toothpick (for regular pans) or a needle (for mini pans), loosen one of the edges of the gâteaux to loosen it and invert it onto another wire rack. Cool completely.
17. Repeat process with remaining dough.

Notes:

• These cookies can be stored in an airtight container at room-temperature for up to 5 days, refrigerated for up to 10 days, or frozen up to 3 months.
• The regular brioche tins are 8 cm/3 inches in diameter. The mini brioche pans are ~4.5 cm/1 3/4 inches in diameter.

Vanilla Rose Cake

When my daughter saw photos of a rose cake on The Quiet Baker– she had to have it! The rose cake frosting pattern, originally from I am Baker, I believe, is actually quite simple and seems to be popping up all over the place. I think that the pink sugar pearls were a nice addition. What a pretty cake!

My daughter requested a yellow cake with cream cheese frosting; I aim to please. 😉  I used a yellow cake recipe adapted from The Cake Bible by Rose Levy Beranbaum, via epicurious.com. The vanilla cream cheese frosting recipe is from Martha Stewart Living. This cake needs a LOT of frosting… I initially made 1 1/2 times the amount for a standard cake, but had to make even more! The recipe below may yield extra frosting (not such a bad thing)- but better safe than sorry. 🙂

The frosting needs to be warm enough to pipe, but not so warm that the roses slide down the sides of the cake. I had to repeatedly chill my frosting to prevent this from happening. I guess that is a drawback of warm weather… (Trust me, after this past winter, I’m not complaining!) I used a 1M pastry tip. Lovely. ❤

Yield: Serves 12

For the Cake:

• 6 large egg yolks
• 1 cup milk (I used whole milk)
• 2 1/4 teaspoons pure vanilla extract
• 3 cups sifted cake flour
• 1 1/2 cups sugar
• 1 tablespoon + teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter (must be softened)

1. Preheat the oven to 350°F (on convection).
2. Prepare 2 standard cake pans by lining with parchment paper and grease with cooking oil spray.
3. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
6. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
7. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full.
8. Bake 25 to 27 minutes on convection or up to 35 minutes in a standard oven, or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
9. Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

For the Frosting:

• 2 sticks unsalted butter, softened
• 8 ounces cream cheese, room temperature
• 10 cups confectioner’s sugar
• 1/2 teaspoon fine salt
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• sugar pearls, optional

1. Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute.
2. Reduce speed to medium. Add confectioner’s sugar, 1 cup at a time, beating well after each addition.
3. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes.

Note: If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.

To Frost the Cake:

1. Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top.
2. Crumb coat the cake. Chill for about 10 minutes.
   
3. Using a pastry bag fitted with the 1M tip, pipe rows of rosettes, starting from the bottom edge and work upwards towards the center of the top. (Piping the side is a little more challenging than piping the top, so try to do a couple of practice rosettes on the side first, then scrape them off  being careful not to take off any crumbs.) (a 2D tip could also be used)
4. Once the entire cake is covered in piped rosettes, pipe in little ‘stars’ to fill any areas between the roses.
5. Add on edible sugar pearls, if desired.

Note: If frosting becomes too soft, refrigerate to firm up. The cake can be covered with a cake dome and refrigerated overnight.

**Bring the cake to room temperature before serving.**

One Year Ago:

• Alton Brown’s Berry Muffins

Two Years Ago:

• Apple-Spice Layer Cake
• Vanilla Bean Birthday Cheesecake

Spritz Butter Cookies

I have had difficulty with cookie press dough in the past. The consistency of this dough was absolutely perfect and easy to punch through the press. So, of course, the new problem was that half of my little Christmas tree cookies had a practically unrecognizable shape! I opted to make these little “wreaths”- and had absolutely no issues with the shape. 🙂 This recipe was adapted from the Baking Bible by Rose Levy Beranbaum. According to the author, the cornstarch makes the cookies more delicate and easier to push through the cookie press.

These were my husband’s favorite Christmas cookie this year; they reminded him of “fresh” Danish butter cookies. Buttery with a hint of almond. Lovely!

• 44 g (1/2 cup minus 1 T/1.5 oz) blanched sliced almonds
• 257 g (9.1 oz/2 cups plus 2 T) unbleached all-purpose flour
• 30 g (1 oz/1/4 cup) cornstarch
• a pinch of fine sea salt
• 150 g (5.3 oz/3/4 cup) superfine sugar
• 2 sticks (16 T/8 oz/227 g) unsalted butter, at room temperature
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 tsp pure almond extract
• sugar sprinkles for decorating, optional

1. Set an oven rack in the middle of the oven. Preheat the oven to 375 degrees (convection) for 30 minutes or longer before baking.
2. Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over browning. Cool completely.
3. In a medium bowl, whisk together the flour, cornstarch, and salt.
4. In a food processor, process the almonds until fairly fine. (They have to be able to squeeze through the cookie press!)
5. Whisk the almonds into the flour mixture.
6. In the bowl of a stand mixer fitted with a flat beater, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
7. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl.
8. Add the flour mixture and pulse in just until blended. Do not over mix.
9. Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
10. Form sections of the dough into a log and put into the tube of a cookie press. (Cover remaining dough.)
11. Using the press, place cookies on parchment-lined cookie sheets 1-inch apart.
12. Decorate with sugar sprinkles, if using.
13. Bake cookies for 6 to 7 minutes (convection) or up to 10 to 12 minutes in a standard oven, or until pale gold.
14. Cool on a wire rack.

Note: Cookies can be stored airtight at room temperature for 1 month; refrigerated or frozen for 6 months.

One Year Ago:

• Gingerbread Snacking Cake

Two Years Ago:

• Busy Day Chocolate Cake

Luscious Apple Pie

This is a gold standard apple pie with a little bit of a twist. The apples’  juices in the filling are concentrated prior to baking and thickened apple cider is also added to the filling- both add a deeper flavor to the filling- making it luscious. I do have one regret- not doing a lattice top. I always do a lattice top on my apple pie… but I didn’t want to deviate from the Baking Bible!! Next time! I think it would have been okay. 😉 This recipe is from the Baking Bible by Rose Levy Beranbaum.

Pie Crust For the Standard Double Crust 9-inch Pie:

• 12 T (1 1/2 sticks/6 oz/170 g) unsalted butter, cold
• 2 1/2 cups plus 1 T (10.2 oz/290 g) pastry flour or bleached all-purpose flour (I used unbleached)
• 3 g (1/2 plus teaspoon) fine sea salt
• 1.1 g (1/4 teaspoon) aluminum-free baking powder
• 1/2 cup (4.5 oz/128 g) cream cheese, cold
• 3 T (44 ml/1.5 oz/43 g) heavy cream
• 1 T (15 ml) cider vinegar

1. Cut the butter into small (about 1/2 inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
2. In a gallon-size reclosable freezer bag, place the flour, salt, and baking powder and freeze for at least 30 minutes.
3. Place the flour mixture in a food processor.
4. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds, or until the mixture resembles coarse meal.
5. Add the frozen butter cubes and pulse until none of the cubes is larger than the size of peas. (Toss with a fork to see the size better.)
6. Remove the cover and add the cream and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together.
7. Divide the dough in half (about 11 oz/312 g each). Spoon into two plastic bags. Hold either side of the bag opening and alternate using the heel of your hand and your knuckles to knead and press the mixture, from the outside of the bad, until most of the mixture holds together in one piece. Repeat for the second crust.
8. Cut open each bag and empty the dough onto a large sheet of plastic wrap.
9. Use the plastic wrap to finish kneading together the dough just until it feels slightly stretchy when pulled.
10. Flatten each dough into a disk. Wrap in plastic wrap and refrigerate for 45 minutes or up to 2 days.
11. Remove the dough for the bottom crust from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.
12. Starting from the center and moving outward, roll the dough to 1/8-inch thick on two overlapping pieces of plastic wrap, 12 inches in diameter, or large enough to line the bottom of the pie plate and extend slightly past the edge of the rim. (I used a tapered rolling pin to prevent the edges from becoming too thin.) Two or three times during rolling, flip the dough over and lift off of the plastic wrap to prevent it from creasing the dough.
13. Transfer the dough to the pie plate, easing it into place. If necessary, trim the edge almost even with the edge of the plate. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.

For the Apple Filling:

• 2 1/2 pounds baking apples (about 6 medium/8 cups sliced/2 pounds sliced/ 907 g sliced) such as Macoun, Cortland, Jonathan, Winesap, Golden Delicious, Pink Lady, or Granny Smith (I love to use a blend of different types)
• 1 T freshly squeezed lemon juice
• 1/4 cup, firmly packed (1.9 oz/54 g) light brown Muscovado sugar or dark brown sugar
• 1/4 cup (1.8 oz/50 g) granulated sugar (can add up to an additional 1/4 cup if apples are very tart)
• 1 tsp ground cinnamon (can add 1/4 tsp to 3/4 tsp if using strong specialty cinnamon)
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 1/2 cup (118 ml/4.3 oz/122 g) unpasteurized apple cider, unsweetened
• 1/2 T (5 g) cornstarch (for the apple cider)
• 2 T (1 oz/28 g) unsalted butter
• 1 T plus 1 tsp (12 g) cornstarch (for the apples)

1.  Peel the apples and slice them in half. Use a melon baller to remove the cores and a small short knife to cut away any remaining peel. Slice the apples 1/4 inch thick. Toss them with the lemon juice.
2. In a large bowl, mix together the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Add the apple and toss to coat them with the sugar mixture. Let the apples macerate at room temperature for 30 minutes or up to 3 hours.
3. In a small saucepan, stir together the apple cider and the 1/2 T of cornstarch. Bring the mixture to a boil, stirring constantly. It will become very thick. Scrape it into a small bowl, cover tightly, and set it aside.
4. Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
5. Transfer this liquid to a 4+ cup microwavable measure with a spout that has been lightly coated with nonstick cooking spray. Add the butter and microwave for about 6 to 7 minutes until reduced to about 1/3 cup (3.1 oz/88 g). It will be syrupy and lightly caramelized. Watch carefully to prevent burning. (Alternatively, reduce the liquid in a saucepan, preferably nonstick, over medium-high heat. Swirl but do not stir it.)
6. Transfer the apples to a large bowl and toss them with the 1 T plus 1 tsp of cornstarch until all traces of it have disappeared.
7. Pour the reduced syrup over the apples, tossing gently. (Do not be concerned if the syrup hardens on contact with the apples; it will dissolve during baking.)
8. Scrape in the thickened apple cider and again toss gently to mix it in.
9. Spoon the apples into the dough-lined pie plate.

To Complete the Pie:

1. Moisten the border of the bottom crust by brushing it lightly with water.
2. Roll out the dough for the top crust to a diameter of 12 inches.
3. Place the top crust over the apple filling. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using your forefinger and thumb or a fork, and use a small sharp knife to make 5 evenly (I tried!) spaced 2-inch slashes in the top crust, starting about 1 inch from the center and radiating toward the edge.
4. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the dough.
5. 45 minutes or longer before baking, set an oven rack at the lowest level and place a baking stone or baking sheet on it. Cover with non-stick aluminum foil. Preheat the oven to 425 degrees (convection).
6. Place a foil or silicone ring over the edge of the pie crust to protect from over browning. Set the pie on the foil-covered baking stone or sheet. Bake for 20 minutes. Rotate pie.
7. Continue baking for 20 to 35 minutes, or until juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small knife is inserted through a slash.
8. Cool on a wire rack for at least 4 hours before cutting. Serve warm or at room temperature.
9. Store at room temperature, 2 days; refrigerated, 4 days.

One Year Ago:

• Brown-Butter & Vanilla Bean Apple Pie

Two Years Ago:

• Apple-Pear Pie with Walnut Crust

Pumpkin Pecan Pie

Wow. This was delicious- and pretty. 🙂 A pumpkin and pecan pie in one too! The contrasting textures of the two fillings was fabulous. This recipe is from The Baking Bible by Rose Levy Beranbaum. I weighed (almost) all of the ingredients- much faster and more precise. I also used an instant-read thermometer to gauge whether the fillings were finished baking. This recipe is labor intensive- I made the pie crust a day in advance (along with my apple pie crusts!) and kept it tightly wrapped in plastic wrap in the refrigerator overnight.

Pie Crust For the 9 1/2-inch Deep Dish Pie Shell:

• 8 T (1 stick/4 oz/113 g) unsalted butter, cold
• 1 1/2 cups plus 2 T (6.5 oz/184 g) pastry flour or bleached all-purpose flour (I used unbleached)
• 1.9 g (1/4 plus 1/16 teaspoon) fine sea salt
• 0.7 g (1/8 plus 1/32 teaspoon- a dash) aluminum-free baking powder
• 1/3 cup (3 oz/85 g) cream cheese, cold
• 2 T (30 ml/1 oz/29 g) heavy cream
• 2 tsp (10 ml) cider vinegar

1. Cut the butter into small (about 1/2 inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
2. In a gallon-size reclosable freezer bag, place the flour, salt, and baking powder and freeze for at least 30 minutes.
3. Place the flour mixture into the bowl of a food processor.
4. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds, or until the mixture resembles coarse meal.
5. Add the frozen butter cubes and pulse until none of the cubes is larger than the size of peas. (Toss with a fork to see the size better.)
6. Remove the cover and add the cream and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together.
7. Spoon it into the plastic bag. Hold either side of the bag opening and alternate using the heel of your hand and your knuckles to knead and press the mixture, from the outside of the bad, until most of the mixture holds together in one piece.
8. Cut open the bag and empty the dough onto a large sheet of plastic wrap.
9. Use the plastic wrap to finish kneading together the dough just until it feels slightly stretchy when pulled.
10. Flatten the dough into a disk. Wrap in plastic wrap and refrigerate for 45 minutes or up to 2 days.
11. Roll the dough: Remove the dough from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is soft enough to roll.
12. Starting from the center and moving outward, roll the dough to 1/8-inch thick on two overlapping pieces of plastic wrap, about 15 inches in diameter (I used a tapered rolling pin which helps prevent the edges from becoming too thin.) Two or three times during rolling, flip the dough over and lift off of the plastic wrap to prevent it from creasing the dough. The dough should be large enough to  line the bottom of the pie plate and extend 3/4 inch past the edge of the rim.
13. Line the pie plate: Transfer the dough to the pie plate and ease it into place. If necessary, trim the edge to extend 3/4 to 1 inch from the edge of the plate. Fold the dough under so that it is flush with the outer edge of the pie plate. If desired, crimp the border using your forefinger and thumb or a fork. (*The pie plate must be deep dish with a rim to hold both fillings.*)
14. Cover the pie shell with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.
15. Set an oven rack at the lowest level and place the baking stone or baking sheet on it. Preheat the oven to 350 degrees (convection) for 45 minutes or longer before baking.

For the Pecan Filling:

• 1/3 cup (79 ml/4 oz/113 g) golden syrup or corn syrup
• 1/2 cup, firmly packed (3.8 oz/108 g) light brown Muscovado sugar or dark brown sugar
• 4 (to 6) large egg yolks, at room temperature (1/4 cup plus 2 tsp/69 ml/2.6 oz/74 g)
• 1/4 cup (59 ml/2 oz/58 g) heavy cream
• 4 T (1/2 stick/2 oz/57 g) unsalted butter
• a pinch of fine sea salt
• 1 tsp (5 ml) pure vanilla extract
• 1 1/2 cups (6 oz/170 g) pecans, coarsely chopped

1. Have a fine-mesh strainer suspended over a 2 cup glass measure with a spout.
2. In a medium heavy saucepan, combine the corn syrup, brown sugar, egg yolks, cream, butter, and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture is uniform in color and just begins to thicken slightly, without letting it boil, 7 to 10 minutes. (160 degrees on an instant-read thermometer)
3. Pour the mixture at once into the strainer and press it through. Stir in the vanilla.
4. Spread the pecans evenly over the bottom of the chilled crust.
5. Starting at the center, with the measuring cup’s spout just above the pecans, slowly pour in the filling, lightly coating the nuts and moving from the center to the edge. Once the filling is completely poured, the pecans will float. Gently shake the pie plate to distribute the pecans more evenly.
6. Place the pie on the baking sheet and bake for 16 to 22 minutes, or until the filling is puffed and just beginning to bubble around the edges. The filling will shimmy slightly when moved and an instant-read thermometer inserted near the center should read 185 to 190 degrees.
7. Cool the pecan filling on a wire rack for at least 30 minutes. (I had to reposition the hot crust back up the sides of the pie dish with the back of a wooden spoon before it cooled.)
8. Prepare the pumpkin filling while the pecan filling is cooling. Move the baking stone or baking sheet to the middle rack in the oven.

For the Pumpkin Filling:

• 1 cup plus 2 T (10 oz/283 g) unsweetened pumpkin
• 1/2 cup, firmly packed (3.8 oz/108 g) light brown Muscovado sugar or dark brown sugar
• 1 1/4 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup (118 ml/4.1 oz/116 g) heavy cream
• 1/3 cup (79 ml/2.9 oz/81 g) milk
• 2 large eggs, at room temperature
• 1/2 tsp pure vanilla extract

1. In a small heavy saucepan, stir together the pumpkin, brown sugar, ginger, cinnamon, and salt and bring the mixture to a sputtering simmer over medium heat, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny. (The mixture may have some small lumps, which will disappear when processed.)
2. Using a silicone spatula, scrape the mixture into a small food processor (I used an immersion blender in the pot) and process for 1 minute.
3. With the motor running, add the cream and then the milk and process for several seconds, or until smoothly incorporated.
4. Scrape down the sides and add the eggs and vanilla. Process for 5 seconds, or just until incorporated.
5. Gently ladle the pumpkin filling over the pecan filling, with the ladle held just above the surface, so that it does not break through the pecan layer. If necessary, smooth the surface evenly with an offset spatula.
6. Place a foil or silicone baking ring on top of the pie crust edges to protect from over browning. Set the pie on the baking stone or baking sheet and bake for 35 minutes (convection) or up to 45 or 55 minutes in a standard oven. The pie is done when a knife inserted 1/2 inch between the center and the sides comes out clean. The pumpkin filling will have puffed and the surface dulled, except for the center and the filling will shake like jelly when moved. An instant-read thermometer should read 190 to 195 degrees when inserted in the center.
7. Cool then pie on a wire rack for at least 2 hours, or until cool to the touch, before topping with the pecan decor and serving.

For the Pecan Decor:

• approximately 12 pecan halves, lightly toasted if desired
• golden syrup or corn syrup

1. Turn each pecan rounded side up. Brush the tops with the corn syrup and then dab a little on the bottom of each one  before arranging them around the outside edge of the pie.
2. The pie can be stored at room temperature for 2 days; refrigerated for 4 days.

One Year Ago:

• Pumpkin Pie with Press-In Shortbread Crust
• Pecan Pie Bars

Two Years Ago:

•  Mile-High Pumpkin-Pecan Pie