| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Pies, Crust-pie, Pumpkin |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2 |
tb |
Sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Water; cold |
| 2/3 |
c |
Vegetable shortening |
| 1 |
|
Egg |
| 1 |
lb |
Can pumpkin; cooked |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 2/3 |
c |
Evaporated milk |
| 1 |
|
Egg |
INSTRUCTIONS
FILLING
Combine all ingredients for crust. Blend well at lowest speed of mixer,
then beat two minutes at medium speed. Spread batter in 9 or 10" deep dish
pie pan. Combine filling ingredients and beat on low until well blended.
Pour carefully into center of batter. DO NOT STIR. Bake at 425 for 40-45
minutes until crust is golden brown. To make a CHERRY FILLING: Use 1 can
cherry pie filling By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5,
1996
Posted to recipelu-digest Volume 01 Number 237 by N8ugz@aol.com on Nov 10,
1997
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