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...Contributed by Toni Andersen |
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Here's James Beard Pumpkin Pie. I always double the recipe because I like to make big pies. 2 cups strained, cooked pumpkin or squash 1 cup brown sugar 1 cup heavy cream 1 cup milk 1/4 cup cognac 6 eggs, lightly beaten 1/2 cup finely shredded preserved ginger 2 teaspoons ground cloves 1/4 teaspoon salt. Mix all ingredients with the strained pumpkin until well blended and pour into pie shell (Bonnie's Pie Crust). Bake at 350 for about 45 minutes or until the filling is set. Bake until the filling is set around the edges, but still a little runny in the center. Serve warm or cool, plain or with whipped cream. Makes (2) 8 inch pies or (1) 9 inch pie. Bonnie's Pie Crust: 4 cups unsifted all purpose flour 1 tablespoon sugar 2 teaspoon salt 1 3/4 cup vegetable shortening 1 tablespoon cider vinegar 1 egg Mix 1st 3 ingredients well with fork or pastry cutter. Add shortening. Mix until crumbly. In small bowl stir 1/2 cup water, vinegar, egg. Combine the two, mix well. Divide dough in 5 portions. Pat into flat round circles ready to roll. Chill 1/2 hour before using. Bake in 450 degree oven 12-15 min. ...Submitted by Toni Andersen |
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