Side Pannel
Pumpkin Pie with Short Pastry Crust
Pumpkin Pie with Short Pastry Crust
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pies
Ingredients List
- ------------------------------------PIE------------------------------------
- 1 cn Pumpkin (16oz)
- 1 c Honey
- 2 tb Molasses
- 2 ts Cinnamon,ground
- 1/4 ts Allspice,ground
- 1/4 ts Cloves,ground
- 1 pn Salt
- 4 Eggs,large
- 1 c Cream,heavy
- 1/2 c Cranberries,fresh,cooked
Directions
SHORT PASTRY CRUST
1 c Flour,all-purpose
1 pn Salt
4 tb Butter,unsalted,cut/bits
1 1/2 tb Vegetable shortening,solid
3 tb Water,cold
*** SHORT PASTRY CRUST ***
Sift the flour and salt together into a large bowl. With 2 knives or a
pastry blender, cut in the butter and shortening until mixture is the
texture of coarse crumbs. Add only enough water to make a soft dough. Form
into a ball, wrap in wax paper and chill for at least 1 hour.
*** PIE ***
1. Roll the crust dough on a lightly floured surface to a 1/8" thickness
and place in the bottom of a 10" pie pan. Trim and flute the edges.
2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and
spices in a food processor and process until well blended. With the
processor on, add eggs one at a time, processing a few seconds after each
addition. Transfer to a large bowl.
3. Beat the cream in a large bowl until doubled in volume. Fold into the
pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce
the heat to 350' and bake until a toothpick inserted in the center comes
out clean, about 40 minutes longer. Arrange cranberries in a circle on top
of pie.
1 c Flour,all-purpose
1 pn Salt
4 tb Butter,unsalted,cut/bits
1 1/2 tb Vegetable shortening,solid
3 tb Water,cold
*** SHORT PASTRY CRUST ***
Sift the flour and salt together into a large bowl. With 2 knives or a
pastry blender, cut in the butter and shortening until mixture is the
texture of coarse crumbs. Add only enough water to make a soft dough. Form
into a ball, wrap in wax paper and chill for at least 1 hour.
*** PIE ***
1. Roll the crust dough on a lightly floured surface to a 1/8" thickness
and place in the bottom of a 10" pie pan. Trim and flute the edges.
2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and
spices in a food processor and process until well blended. With the
processor on, add eggs one at a time, processing a few seconds after each
addition. Transfer to a large bowl.
3. Beat the cream in a large bowl until doubled in volume. Fold into the
pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce
the heat to 350' and bake until a toothpick inserted in the center comes
out clean, about 40 minutes longer. Arrange cranberries in a circle on top
of pie.
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