Pies

Traditional Pumpkin Pie
  • 1 - 1/2 Cups all-purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 6 tbsp chilled butter cut into sm pieces
  • 1 - 1/2 tbsp chilled solid veg shortening
  • 3 tbsp cold water

    Filling

  • 1 can (16 oz) solid-pack pumpkin puree
  • 2/3 cup firmly packed lt. brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp. all-purpose flour
  • 1 - 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 lg. eggs, lightly beaten
  • 3 tbsp bourbon (optional)
  • 1 - 1/2 tsp vanilla extract
To prepare the crust, in a large bowl, mix together flour, sugar, and salt. Using a pastry blender or 2 knives, cut the butter and shortening into the flour mixture until coarse crumbs form.

Add the water, 1 tbsp at a time, tossing with a fork, until a dough forms. Shape dough into a disk, wrap a plastic wrap, and chill in refrigerator for 30 minutes.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 12-inch circle. Fit into a 9-inch deep dish pie pan. Trim the edges; fold the overhang under to form standup edge; flute with fingers. Chill in the refrigerator for 30 minutes.

Place oven rack in the lower third of oven. Preheat the oven to 400 degrees F. Line the crust with a sheet of greased aluminum foil.

Bake for 8 minutes. Remove the foil; prick the dough with a fork. Bake for 6 to 7 minutes. Transfer the crust to a wire rack to cool slightly.

Meanwhile, prepare the filling in lg. bowl, combine pumpkin, brown suger, granulated sugar, flour, cinnamon, salt, ginger, nutmeg and allspice; mix well. Stir in the cream, milk, eggs, bourbon, and vanilla. Pour into the crust.

Bake until the filling is just set and a knife inserted in the center of the pie comes out clean ~ about 45 min. Transfer the pie to a wire rack to cool completely.

Submitted by Sonya Marvel

Pumpkin Marshmallow Pie
  • Prepared 9-inch Baked Pie Pastry
  • 1/2 lb. Marshmallows
  • 1 1/4 cups Cooked Pumpkin
  • 1/2 tsp. Salt
  • 1/2 tsp. ground Cinnamon
  • 1/4 tsp. ground Ginger
  • 1/2 cup Instant Non-fat Dry Milk Powder
  • 1/2 cup cold Water
  • 16 Pecan Halves
Combine the marshmallows, cooked pumpkin, salt, cinnamon, and ginger in the top of a double-boiler. Heat the mixture over half a pot of boiling water until the marshmallows are melted, stirring as the mixture melts. Let cool to room temperature. Meanwhile, combine the milk powder with the cold water, and place in the freezer until ice crystals form. Whip the near-frozen milk mixture in a small bowl until stiff. Fold the fluffed milk into the pumpkin mixture. Spoon the filling into the prepared pie pastry and refrigerate until set. Garnish the outside ring of the pie with pecan halves just prior to slicing and serving.

Submitted by Paula Berry

Egg Pie
  • 6 eggs
  • 2 cups sugar
  • 2 cups milk
  • 1 tsp. vanilla flavor
  • 3 tsp. self-rising flour
  • 2 tsp butter
Mix all together. Put in a greased baking pan and bake at 325 degrees until done. Very simple.

Submitted by harleymalone@kozmail.com

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