METHOD
Equipment: One 9 inch
pie plate, deep dish variety.
CRUST:
Preheat oven to 450°F.
Sift flour and salt in
a bowl. Cut in shortening with a pastry blender, or blend with fingertips
until mixture resembles coarse oatmeal.
Sprinkle water into the
dough, one tablespoon at a time. Mix well with a fork after each sprinkling.
If dough can be formed into a ball after putting in 4 tablespoons, you
do not need the extra tablespoon of water. If it does not form a dough,
add more water one TEASPOON at a time.Divide
dough in two equal pieces. Wrap in waxed paper and let firm in refrigerator,
about 15 minutes.
TO PRECOOK: Roll crust
and press into pie pan. Prick bottom with a fork. Lay a sheet of foil
over bottom and weight with beans.
Gather together remaining
dough, and cut into decorative shapes. Put on lightly greased cookie sheet.
Cook pie and shapes in
preheated 450°F oven for 5 minutes. Remove beans and foil and cook
for additional 5 to 7 minutes or until edges are lightly browned. Let
cool on rack.
Lower oven to 350°F.
FILLING: In a
large bowl, mix together pumpkin and cream. Add eggs and blend well.
Stir in sugar, corn syrup,
cinnamon, ginger, cloves and salt. Beat to combine well.
Pour into baked pie shell.
Make a decorative edge
for crust: cut leaf or pumpkin shapes and score with a knife, and apply
them with a brush moistened in water to the rim of pie.
Bake at 350°F 40
- 45 minutes or until a knife inserted in the center comes out clean..
Yield: one
pie
Contributor: Michelle DeLizio
This recipe from www.inmamaskitchen.com
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