| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Lard -or- |
| 1/3 | c | Shortening plus |
| 1 | tb | Shortening |
| 1 | c | All-purpose flour |
| 1/2 | ts | Salt (up to) |
| 3 | tb | Cold water |
| 3/4 | c | Packed brown sugar |
| 2 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| 2 | Eggs | |
| 1 | cn | (16-oz) pumpkin |
| 1 | cn | (12-oz) evaporated milk |
INSTRUCTIONS
CRUST (9-INCH ONE-CRUST PIE FILLING Pie crust: Cut lard into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (1 to 2 teaspoons water can be added if necessary.) Gather pastry into a ball, shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate. Flute. Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8-10 minutes or until light brown; cool. Filling: Mix brown sugar, cornstarch, salt and spices in 3-quart saucepan until well blended. Stir in eggs, pumpkin and evaporated milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie crust. Refrigerate 3 hours before cutting. Spread top of pie with sweetened whipped cream, if desired. Refrigerate any remaining pie immediately. 6 servings. BETTY CROCKER RECIPE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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