October 01, 2007

Hello October

I just love fall, and am happy to welcome October. With getting ready for this Thanksgiving, Jenny, Dee-Ann & I baked homemade pumpkin pies to take to our family gatherings this weekend. They are yummy!
PUMPKIN PIE RECIPE
MOM'S PERFECT PASTRY
Yield: 5 shells
3 cups flour
1 cup Tenderflake lard (refrigerated)
Combine the 2 above ingredients using a pastry cutter in a bowl till crumbly. Set aside.
1 egg (beaten)
1 tbsp vinegar
6 tbsp cold water
pinch of salt
Combine the above 4 ingredients in a separate bowl an stir. Add to the first mixture and work together with your hands. Roll out to 1/4" and place in pie plate, trim & decorate edges.
* We also cut out leaf shapes to place in the centre of the pies. Use a butter knife to make veins in your pastry leaves.
*****
PUMPKIN PIE FILLING
Yield: 1 pie
2 eggs
398 ml canned pumpkin puree
1 cup brown sugar (packed)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk
Beat eggs lightly in medium bowl. Add pumpkin, sugar, spices & salt; stir until well combined (we used an electric mixer). Blend in milk. Pour filling in uncooked pie shell. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 30 - 35 minutes. Cool.
*Pies freeze well, just cover with tin foil and re-warm in oven when you're ready to serve.

No comments: