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Thanksgiving Recipes
Pumpkin Pie
INGREDIENTS
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup butter
3-4 tablespoons cold water- I add ice cubes to the water I use
PREPARATION
Pastry for 8 or 9- inch Pie
1. In medium bowl, combine flour and salt.
Add butter in small pieces and using a pastry blender or fork
cut butter into flour mixture until its particles look like
small peas.
2. Sprinkle flour mixture with water, 1
tablespoon at a time, while tossing and mixing lightly with
a fork. Add water until dough is just moist enough to hold together.
( too much water causes dough to be sticky and tough; too little
water causes edges to crack and pastry to tear easily while
rolling.)
3. Form dough into ball; place on well-floured
pastry cloth or surface. Flatten ball slightly; smooth edges.
With lightly floured rolling pin, roll dough to a circle 1 inch
larger than inverted (upside down) 8 or 9 inch pie pan.
4. Fold pastry into quarters; place in pan
and unfold, easing into pan. Press in place. Fold edge of pastry
under, even with rim and flute. Pour in filling and bake as
directed in recipe.
FILLING:
INGREDIENTS
2 eggs
2/3 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 cups canned or cooked pumpkin
1 cup evaporated milk or light cream
PREPARATION
Pastry for 8 or 9- inch Pie
1. Heat oven to 425°F. prepare pastry.
In a large bowl, beat eggs slightly. add remaining ingredients;
blend well. Pour into pastry- lined pan.
2. Bake at 425°F for 15 minutes. Reduce
oven temperature to 350°F and continue baking 8- inch pie
for 35 minutes and 9-inch pie for 45 minutes or until knife
inserted near center comes out clean. Cool. Serve plain or with
whipped cream.
