Okay, it is FINALLY in the oven.
I settled on a hybrid recipe based on the brown butter one on pg 1 of this thread.
but since I was concerned my brown sugar was a bit hard and dry and couldn't get together 2 cups to pack, I added some Lyles (maybe 2oz)) and a bit more tha a TB of molasses.
Well the brown sugar melted well although a good deal of the butter stayed separate , I tempered the eggs using that butter,and they combined smoothly.
As someone suggested I used a combo of vanilla AND bourbon.
In the meantime I ruined one Dufour's pate brisse crust- It shrank and the bottom made a disk while the sides came apart as a cylinder.
I followed their directions to the letter and it came out very shrunken and uneven....so - I decided to do a shorter (6 minutes) par bake on my extra crust and at first when i took it out, it started to stick to the top layer of pie pan (they come sandwiched between two foil pans which you keep on it to parbake) Then I realized the crust is 8" and the recipe- and the pie crust shield I have are for 9" pies.
So I eyeballed it, filled it to within 3/8- 1/2" of the edge of the pie pan, and used a safety pin to shorten the silicone shield Whew! And I'm guessing 1/2 hour in stead of 40 min now....
Now I'm going to use the discarded bits of crust #1 layered with leftover filling and nuts and make a few in pyrex ramekins. I will mix in a few walnuts as someone else upthread suggested, and see how that goes. I figure, I have to do something with this filling.
My first pie should be out of the oven in about 15 minutes, and it's smelling very good already!
I will try and get some pics to post for you all.
Thanks so much for all the ideas!
Edited by butterscotch, 24 December 2006 - 09:42 PM.