Ingredients
- 4 cups all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 3/4 cups shortening
- 1 tablespoon distilled white vinegar
- 1 egg
- 1/2 cup ice water
- 2 eggs, beaten
- 2 cups pumpkin puree
- 3/4 cup honey
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (12 fluid ounce) can evaporated milk
- 2 cups heavy whipping cream
- 1/4 cup honey
- 1/2 teaspoon ground ginger
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
- In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
- To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
- Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
- Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
- To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.
Tags: Pilgrim Pumpkin Pie
admin , 22.11.2011
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Ingredients
- 1 Pastry for double-crust pie (9 inches)
- 1 egg white
- 2 tablespoons water, divided
- 17 tablespoons sugar, divided
- 1/4 cup cornstarch
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups fresh blueberries
- 1 cup fresh raspberries
Directions
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
- In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
- Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.
- Bake at 400 degrees F for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Tags: Blueberry Raspberry Pie
admin , 22.11.2011
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Ingredients
- 8 ounces sour cream
- 3/4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1 (9 inch) unbaked pie crust
- Topping:
- 3 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 3 tablespoons chilled butter, cut into small pieces
- 4 tablespoons chopped pecans
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
- Bake in the preheated oven for 25 minutes.
- While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
- Bake until the topping is golden brown, about 15 additional minutes.
Tags: Blue Custard Crunch Pie
admin , 22.11.2011
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Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 5 Granny Smith apples — peeled, cored, quartered, and thinly sliced
- 3 (9 inch) refrigerated prerolled pie crusts
- 1 cup white sugar, divided
- 2 teaspoons ground cinnamon, divided
- 1/4 cup white sugar
- 1 tablespoon butter, cut into small chunks
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
- Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
- Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Tags: Iron Skillet Apple Pie
admin , 22.11.2011
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Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 egg yolks
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 egg whites
- 1 (9 inch) unbaked pie shell
- 2 tablespoons all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, chilled
- 1 cup chopped walnuts
Directions
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
- Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
- Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
Tags: Favorite Pumpkin Pie
admin , 21.11.2011
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Ingredients
- 1 1/4 cups white sugar
- 1 cup sour cream
- 3 eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups chopped fresh rhubarb
- 1 (9 inch) unbaked pie shell
- 1/3 cup white sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter, softened
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
- Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
- Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
Tags: Sour Cream Rhubarb Pie
admin , 21.11.2011
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