Here's a recipe for Pumpkin Pie : For the double crust - you need 2-1/2 cups all purpose flour, 1/3 cup butter, 1/3 cup Crisco lard, 1 tbsp sugar, 1/8 tsp salt, 4 to 5 tbsp of cold water. Sift flour, measure, cut butter and lard with the flour using a pastry blender. Add sugar and salt. Toss mixture while adding a tablespoon of cold water (just enough to combine and form dough into a ball). Chill for 2 hours or overnight. Have dough at room temperature. Divide dough into two. One larger for the bottom crust and the remaining dough as cover for the top. In between two sheets of parchment paper, flatten with a rolling pin the bottom crust enough to fit an 8 inch pie plate. Make slits at the bottom (this is docking process). Bake blind the bottom crust putting weight (using beans to prevent breakage during baking) for 10 minutes. In the meantime, prepare the Pumpkin filling. Boil a medium size pumpkin with enough water to cover until tender but still firm. Remove skin. Mash pumpkin with a fork or use a food processor. Cook in a saucepan with 1/2 cup condensed milk, 1/2 cup evaporated milk, 1/4 cup sugar 2 egg yolks, and 1/2 cup cornstarch dispersed in 1/2 cup water. Cook until thick. Off the heat, add 1 tbsp butter. If you prefer to add spice, you may add 1/2 tsp cinnamon powder and a pinch of nutmeg. Cool. Add to partially baked bottom crust. Cover top using the remaining dough flatten in between two sheet of parchment paper. Cut into strips to make lattice design on top. Brush with milk wash. Bake again in a preheated oven set to 375 deg F. for the first 15 minutes and reduce to 350 deg F for the remaining 20 minutes or until crust is golden brown. Brush top with butter, sprinkle with sugar and bake again for another 10 minutes. Remove from the oven. Cool completely in a wire rack. Chill Pumpkin Pie before serving in 8 slices. Enjoy --- On Sat, 3/1/09, Geri Oboril <gobo826@verizon.net> wrote: From: Geri Oboril <gobo826@verizon.net> |
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