Ina Gartenās Pies: Butter, Bourbon, and Clumps of Chaos
Paige Bennett bravely tackled Ina Garten's pumpkin, apple, and pecan pies, welcoming a kitchen full of orange zest, bourbon, and handmade rum whipped cream. With four pie crusts whipped up in a breezy 10-15 minutes thanks to Garten's trusty food processor, Paige's dreams of buttery flakiness were alive. The pecan pie was a liquid courage cocktail of bourbon and maple syrup that somehow ended up with chewy pecans and slices that disintegrated faster than a Tinder date. The pumpkin pie demanded double crust baking with lentils moonlighting as pie weights and left Paige drowning in excess filling. Even the apple pie's simplicity couldn't rescue this saga from the jaws of culinary chaos. If you like your desserts shaken, stirred, and sitting too warm before serving, this is your recipe fail fix.
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Someone please tell me how pumpkin filling reproduces because Paige ended up with enough to feed a small army while the pecan pie flirts with bourbon and chaos. Weāre all just amateur pie astronauts crash-landing in baking orbit.
Who knew baked goods could moonlight as old-fashioned cocktails? Ina Gartenās pecan pie proves that pie crust alone wonāt save a party when the filling pulls a disappearing act.
Trying to make a flaky pie crust without breaking a sweat is like trying to solve quantum physics with a whiskāPaigeās kitchen is now a lab of burnt edges and runaway fillings.
Source: Businessinsider | Published: 9/16/2025 | Author: Paige Bennett
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