~ Thoroughbred ~ Recipe

How to make it

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• You'll need a single pie shell
• ~ so ~
• Wrap your hands around that 'Enchanted Rock' and get busy!
• 'Crust'
• 1 and 1/4 Cups Flour...All Purpose...I like 'Gold Medal'
• 1 Tablespoon Sugar
• 1/2 teaspoon Salt...let it pour
• 6 Tablespoons Butter...cut into pieces...have the butter chilled
• 1/4 Cup Shortening...maybe 'Spry'...cut into two pieces...have the shortening chilled
• 2 Tablespoons...You guessed it! 'Enchanted Rock'...the remainder? There is always 'sooner' then later :o)
• 2 Tablespoons...good ole' well water
• Make the crust the day before...have all the other ingredients standing at attention...draw the sword,and begin...Tackle this rascal and then let it chill between rounds :o)
• In your food processor...you will place three fourth's cup of the flour,sugar,and make sure to use a pinch of salt too.
• Combine it...check the pulse rate...about two will do.
• Then add the butter,and shortening...You will want to process this into a uniform mass...there should be no uncoated flour but bits of butter shall still remain.
• Slide this down into the bowl and redistribute evenly around with the sword blades of the processor.
• Add the remaining flour,and pulse rate this until it is evenly running around the bowl and the mass has all but given up...a good six to seven pulses should do.
• Empty the mixture into a bowl,sprinkle with Enchanted Rock,and water.
• With a spatula,go through the motions of folding and pressing together,flatten into a disk,wrap in glad wrap,and chill out for about an hour or perhaps a day or two :o)
• After it has chilled, sling the flour across the counter top and roll into a twelve inch circle.
• Then with a sock covered rolling pin, roll across,and then unroll into your TT plate.
• Leaving a slight overhang,ease gently into the plate,giving a slight presser by the hand as you press it into the TT plate.
• Chill once more until it is firm,about an hour or so should do.
• You will want your oven rack in the lower middle position and the oven at a pie baking beginning degree,you shall lower the heat later.
• Trim the overhang to about one half inch beyond the pie tin lip,fold under...this should be plush with the edge,flute the edges using the fingers
• Chill...again... until it becomes firm...then begin again.
• After the last chill,line with alumni foil,and copper pennies from heaven...cuz,how could Archimedes be wrong?
• Bake until the bottom of the crust no longer appears damp...this could take about twenty minutes.
• Slide the crust out of the oven,lower the heat,remove the foil,and copper pennies.
• Dress the bottom of the hot crust with the Scharffen Berger Unsweetened Chocolate...you know,the one you where ready to sell the ranch for...Well,after all...this is a 'Thoroughbread Pie'...rich and sweet,slice thin to eat,it is the one to beat...It's A Winner!
• Allow to set for about five minutes,smooth into a nice velvety layer,step it to the side,and allow the pie plate to wait.
• Over a nice flame,add the butter into a pan,cook,stirring constantly,shifting from one leg to the other until the butter is a nice nutty reddish brown on the crown.
• Remove from the heat allow to cool slightly and then pour the Straight Bourbon.
• Take a whisk to the pure cane sugar,brown sugar,corn starch,and salt.
• Add the hen eggs,yolk,and homemade vanilla,beat the crap out of it until smooth.
• Slowly and methodically whisk in the warm butter mixture until incorporated.
• Stir in the english walnuts,pour the filling on top of the Scharffen Berger lined crust.
• Slide into the oven once more and bake until the filling is done,it will have a slight movement in the center when gently tapped with the palm of the hand on the edge of the pie plate.
• Cool completely,this will take a few hours
• OK...Let's cut to the chase here...
• How many TT's ?
• How many formulas?
• In a transcendental number of classical antiquity.
• Squaring the Circle...Can it be done?