Pumpkin
Pie
Ingredients
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can Evaporated Milk
1 unbaked 9 inch (4 cup volume) deep- dish pie
shells
Method
1.
Mix sugar, salt, cinnamon, ginger and
cloves in small bowl.
2.
Beat eggs in large bowl.
3.
Stir in pumpkin and sugar-spice mixture.
4.
Gradually stir in evaporated milk.
5.
Pour into pie shells
6.
Bake in preheated 425° oven for 15
minutes. Reduce temperature to 350°;
bake 40-50 minutes or until knife inserted near center comes out clean.
7.
Cool on wire rack for 2 hours.
8.
Serve immediately or refrigerate.
|
Pastry
1½
cups sifted all-purpose flour
½
teaspoon salt
½
cup shortening
4
to 5 tablespoons cold water
|
|
Method
1.
Sift flour and salt together.
2.
Cut in shortening with pastry blender
till pieces are the size of small peas.
(For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like peas.)
3.
Sprinkle 1 tablespoon water over part of
mixture. Gently toss with fork; push to
side of bowl. Repeat till all is
moistened. Form a ball. (For double-crust and lattice-top pies,
divide dough for lower and upper crust and form into balls.)
4.
Flatten on lightly floured surface by
pressing with edge of hand 3 times across in both directions.
5.
Roll from center to edge till ⅛ inch
thick.
To bake singe-crust pie
shells:
Fit pastry into pie
plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing
dough with forefinger against wedge made of finger and thumb of other hand
. Prick bottom and sides well with fork
(If filling and crust are baked together, do not prick.) Bake at 450° for 10 to
12 minutes or till golden.
For double-crust pie:
Trim lower crust even
with rim of pie plate. Cut slits in top
crust. Lift pastry by rolling it over
rolling pin; then unroll loosely over well-filled pie. Trim ½ inch beyond edge. Tuck top crust under edge of lower
crust. Flute edge of pastry as desired.
If edge of crust browns too
quickly, fold strip of foil around rim of crust, covering flute edge.
Pumpkin
Pie was made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Pastry
Recipe was taken from Better Homes and Gardens New CookBook, the chapter on
“Pastry”, page 230 of the Third Printing 1970.
Filling
Recipe was taken from the can of Libbey’s 100% Pure Pumpkin, “Famous Pumpkin Pie”.
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Shirley-Ann Pearman
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