Had some overripe pears - right at that point where they almost start to taste like they’re fermenting - so made Pear Bread:
I’m unsure of the recipe origins, but have made adjustments over the years. Added a new note this time (post-photo), to increase the cinnamon and nutmeg.
Kinda blah the first day, much better after a night in the fridge.
Made these cream cheese madeleines with strawberry rather than blueberry. They are delicious, though I would leave out the honey next time.
Looks fine to me, I’ll eat almost any ‘blemished’ pie!
To all you Bundt makers: I see on cooking shows, they slide it in straight on the rack. I’ve always placed them on a half sheet pan.
How do most of you do this?
On the rack so the air is circulating up the tube.
I place a half sheet under the bundt
I’ve been placing every conceivable size Bundt on my baking stone for over 22 years although Nordic Ware suggests on a rack. I’ve not had a problem whether it’s been a 3 cup or a 15 cup.
If you have been having success with your method, why not stick with that. What ever works….
On the rack. I’ve made RLB’s Golden Grand Marnier Cake (a bundt) dozens of times and it always turns out great.
Another superb-looking creation from you! 
If this does not constitute “food porn”, I don’t know what does!
I reduced the sugar as all I had were honey crisps Kids had some for breakfast
Why thank you, BG! It even tastes good 
Thank you for that. I was just downstairs getting lunch and wondering what to do about the fermenting pear situation in the fruit bowl. Problem solved.
It is birthday season here - #1 son today, #2 in 2 weeks, spouse in December. So birthday cakes. I made my usual Hersey’s Cocoa Cake yesterday and hoping I can talk the next birthday boy into something different.
I realized what it was.
Pumpkin custard pie needs to be kept in the fridge. Cold butter crust, on the other hand, is not as delicious as room-temp butter crust.
Which is why I like a pâte sucrée. Rather than flaky, it’s more of a cookie crust style but better!
Re the pumpkin tart/pie: do (either of) you not find it overly sweet using a sweet-ish crust? To my tooth, the filling is adequately sweet on its own.
I agree with both of you that a pie crust is not optimal here. What about something more neutral, such as Pierre Herme’s Perfect Tart Dough, or the similary named Perfect Tart Dough in the Standard Baking Co. Pastry cookbook? Very little sugar in either.
FYI we’re eating the ugly Pumpkin pie happily. It’s delicous, just ugly.
MR, I usually use a kabocha squash and maple syrup for the filling, so that hasn’t been a problem for me. I’ll take a look at the two other crusts you mentioned.
The filling recipe I’m using this year entails Cindarella pumpkin, sweetened condensed milk, and just a little maple syrup. Fairly sweet. I like it, though, and so don’t want to mess with that aspect of it at this juncture.
ETA: I roasted the pumpkin before pureeing it - good stuff!
I’ve made various P. Hermé tart doughs…all good! I would think either crust would be fine although Herme’s has a little less butter. I would just take the pie out and let it warm up a bit or give a slice the skillet treatment for a minute or two just enough to warm up the crust a bit.
