Der Poompkin Pie alla Bazzuchi – BORQ! BORQ! BORQ!

The day in which we thank God for His manifold blessings by eating ourselves into a bloated, half-drunken coma rapidly approaches!

YAY!

This year, my pie prep will go something very close to the Swedish Chef’s method.

In the One-Seven, however, I will add two healthy tablespoons of Wild Turkey Rye to the filling, and after the pie is cooked and cooled, I am going to “brûlée” the top, which means do two cycles of sprinkling the top surface of the pie with sugar, and then using a blowtorch to caramelize the sugar until it is brown, and cools to a crisp.  This works best if you do it in two cycles. And yes, of course I have a blowtorch.  Of course I do.

I’m sure it will taste horrible, and I’ll have to throw it out the window for the feral cats to eat.  Along with the bourbon-vanilla whipped cream. Youbetcha.

BORQ! BORQ! BORQ!