Grandma's pumpkin pie

1 Servings

Ingredients

Quantity Ingredient
2⅔ cup All-purpose Flour
¼ cup Granulated Sugar
½ teaspoon Salt
½ cup Sweet Creamery Butter; chilled and cut into pieces
½ cup Lard or Vegetable Shortening ; (lard should be chilled and cut into pieces)
⅓ cup Ice Water
3 cups Solid pack Pumpkin
1½ cup Granulated Sugar
1½ cup Whipping Cream
1¼ cup Milk
6 tablespoons All-purpose Flour
3 Whole Eggs
3 tablespoons Dark Molasses
1 tablespoon Ground Cinnamon
¾ teaspoon Ground Allspice
¼ teaspoon Ground Cloves
¾ teaspoon Salt

Directions

PIE CRUST

FILLING

The Cook & Kitchen Staff have offered you four different Thanksgiving Day Dinner menus during November, and today we're finishing serving up our final recipe collection featuring a "Thanksgiving Day Dinner on the Farm" theme.

Today's recipe is an oh-so-appropriate finish to a hearty Thanksgiving Day feast on the farm. Only, you don't need to farm to prepare it. As a matter of fact, you don't really need a reason to prepare this classic American dessert. Simply start baking and enjoy the groans from your guests as they make a little more room to appreciate your great taste.

Makes Two 9-inch Pies

To prepare the pie crust, blend flour, sugar, and salt in food processor for 10 seconds, or blend in a bowl. Add unsalted butter and lard, and process until mixture resembles coarse meal; or mix with your freshly cleaned hands in the bowl. Add the ice water and blend. If necessary, add additional ice water by tablespoonfuls until moist clumps form. Gather the dough into ball and divide it in half. Flatten each half into disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least one hour.

Roll out a single dough portion on a lightly floured surface into about a 12-inch round. Transfer the rolled dough to a to 9-inch-diameter glass pie plate. Trim overhang to 1 inch and fold the edges under. Crimp crust edge with two pinched fingers to form a raised rim. Repeat rolling and shaping with remaining dough. Refrigerate pie crusts for about an hour before baking, or freeze crusts for 15 minutes.

Pre-heat the oven to 350-F degrees. Line crusts with foil and fill with dried beans, dried rice, or pastry weights for even baking. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with a toothpick or fork if crusts bubble, for about 15 minutes. Cool completely on racks. Maintain oven temperature.

In a large mixing bowl combine pumpkin, sugar, whipping cream, and milk.

Blend with an electric hand-held mixer or whisk. Add the flour and blend filling mixture again. In a small bowl, lightly beat the eggs, add the filling mixture, and blend. Add the molasses, cinnamon, allspice, cloves, and salt, and blend until all ingredients are thoroughly combined.

Pour half of pumpkin filling (about 3¾ cups) into each prepared pie crust. Bake pies until filling is set in center, about 1 hour. Cool on rack.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 26, 1998, converted by MM_Buster v2.0l.

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