Sunday Paper Recommends—Week of November 05, 2023
At The Sunday Paper, we often discover books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this new recipe—open your heart and mind and encourage you to come together for meaningful conversations.
What We’re Watching
NYAD has been one of our most anticipated movies of 2023. It tells the adventurous and gumptious true story of athletic swimmer Diana Nyad, played by Annette Benning, and the treacherous 110-mile swimming voyage from Cuba to Key West she made when she was 64. It's a riveting and heart-pounding story. Jodie Foster plays Nyad's best friend and coach, rounding out this powerhouse film.
What We’re Listening to
The wildly popular podcast mini-series No One Is Coming to Save Us covers one of the most critical topics of our time: childcare in America. Every episode digs into a part of this issue that is broken, overlooked, underfunded, and essential to every one of us. Veteran reporter Gloria Riviera does an exceptional job going deep and finding ways we can all work together to fix our broken childcare system.
What We’re Reading
Most often, the simplest things in life are the most profound. This truth underscores the message of Today I Noticed, a new illustrated book by Deborah Huber and Willow Older. Every page offers artwork, prompts, and musing to inspire a personal and collective exploration of life's little moments and the joy and wisdom they hold. This is a perfect gift for yourself or a loved one for the holiday season.
What We’re Making
FOR THE GINGER PIE DOUGH
1 1⁄2 cups (180g) all-purpose flour
1 tablespoon granulated sugar
1 tablespoon ground ginger
1/4 teaspoon kosher salt
1⁄2 cup (113g) cold unsalted butter, cubed
5 to 7 tablespoons (60 to 90ml) ice water
FOR THE MAPLE PUMPKIN FILLING
1⁄2 cup plus 2 tablespoons (85g) all-purpose flour
1/4 cup (50g) granulated sugar
1⁄2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon fresh grated nutmeg
1 1/4 cups (300g) canned pumpkin puree
1 cup (240ml) Grade A pure maple syrup
1 cup (240ml) heavy whipping cream
1 teaspoon orange zest
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
Powdered sugar, for dusting
Maple syrup has always had a special place in my heart, and now that we’re living in the Northeast, it’s like I’m in some kind of maple fantasy. Around here, the maple trees are the crown- ing glory of the season; their vibrant leaves are like stained glass windows in the sky. And by late winter, we get to help our neighbors tap their maples so they can bottle their own syrup— and, thankfully, share it with us. Maple is also close to my heart because it speaks to my father’s French Canadian heritage. To celebrate this love, I’ve given the classic pumpkin pie recipe a maple twist, along with adding my favorite baking spices and a perfectly crisp crust (because soggy bottoms are unacceptable).
MAKES 1 (9-INCH) PIE
MAKE THE GINGER PIE DOUGH: In a large bowl, whisk together the flour, sugar, ginger, and salt. Add the butter and toss to coat. Cut in the butter using a pastry blender or squeeze the pieces between your fingers until the biggest pieces are the size of almonds and small ones are about the size of peas. Add half of the water and fold in using a fork. Continue adding water a tablespoon at a time until the mixture forms a shaggy dough. Gently knead it together in the bowl until the dough clumps together. Shape it into a disk and wrap tightly in plastic wrap. Chill for 1 hour or up to 3 days.
Preheat the oven to 425.
On a lightly floured surface, roll the chilled pie dough into a 14-inch circle. Transfer to a 9-inch pie pan. Trim the excess dough to 1 inch from the edge of the pan, tuck the excess under, and crimp around the edge as desired. Poke the bottom of the crust all over with a fork. Freeze for 15 minutes. Place a piece of parchment paper inside the pie crust and fill with pie weights or dried beans.
Set the pie plate on a rimmed baking sheet and bake for 15 to 18 min- utes, until the edges start to turn golden brown. Carefully remove the parchment and weights. Continue baking for 3 to 5 minutes more or until the bottom of the crust looks dry and set. Let cool while you make the filling.
MAKE THE MAPLE PUMPKIN FILLING: Reduce the oven temperature to 375.
In a large bowl, sift together the flour, sugar, cinnamon, allspice, and nut- meg. In another bowl, whisk together the pumpkin, maple syrup, cream, orange zest, vanilla, and salt. Whisk the pumpkin mixture into the flour mixture until well combined. Pour the filling into the cooled pie crust.
Bake for 35 to 40 minutes, until the edges are set and the center is slightly wobbly when gently nudged. Let the pie cool completely at room temperature, then refrigerate for at least 2 hours. (The pie can be chilled for up to 2 days in advance.) Dust with powdered sugar just before serving.
TIPS & TRICKS
For an impressive but easy decoration, place a piece of lace, a doily, or other lightweight patterned item over the top of the pie before dusting with powdered sugar. Care- fully remove the item to reveal the sugar design.
I recommend sticking to canned pumpkin for this recipe instead of using a homemade roasted pumpkin puree. The canned version contains more liquid than most homemade purees, which affects how the pie bakes and sets.
This recipe is from Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures. Get your copy here!
