INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff have offered you four different Thanksgiving
Day Dinner menus during November, and today we're finishing serving  up
our final recipe collection featuring a "Thanksgiving Day Dinner  on
the Farm" theme.  Today's recipe is an oh-so-appropriate finish to a
hearty  Thanksgiving Day feast on the farm. Only, you don't need to
farm to  prepare it. As a matter of fact, you don't really need a
reason to  prepare this classic American dessert. Simply start baking
and enjoy  the groans from your guests as they make a little more room
to  appreciate your great taste.  Makes Two 9-inch Pies  To prepare the
pie crust, blend flour, sugar, and salt in food  processor for 10
seconds, or blend in a bowl. Add unsalted butter and  lard, and process
until mixture resembles coarse meal; or mix with  your freshly cleaned
hands in the bowl. Add the ice water and blend.  If necessary, add
additional ice water by tablespoonfuls until moist  clumps form. Gather
the dough into ball and divide it in half.  Flatten each half into
disks. Wrap each disk tightly in plastic wrap  and refrigerate until
firm, at least one hour.  Roll out a single dough portion on a lightly
floured surface into  about a 12-inch round. Transfer the rolled dough
to a to  9-inch-diameter glass pie plate. Trim overhang to 1 inch and
fold the  edges under. Crimp crust edge with two pinched fingers to
form a  raised rim. Repeat rolling and shaping with remaining dough.
Refrigerate pie crusts for about an hour before baking, or freeze
crusts for 15 minutes.  Pre-heat the oven to 350-F degrees. Line crusts
with foil and fill  with dried beans, dried rice, or pastry weights for
even baking. Bake  crusts until sides begin to set, about 15 minutes.
Remove foil and  beans. Bake crusts until pale golden, piercing with a
toothpick or  fork if crusts bubble, for about 15 minutes. Cool
completely on  racks. Maintain oven temperature.  In a large mixing
bowl combine pumpkin, sugar, whipping cream, and  milk. Blend with an
electric hand-held mixer or whisk. Add the flour  and blend filling
mixture again. In a small bowl, lightly beat the  eggs, add the filling
mixture, and blend. Add the molasses, cinnamon,  allspice, cloves, and
salt, and blend until all ingredients are  thoroughly combined.  Pour
half of pumpkin filling (about 3 3/4 cups) into each prepared pie
crust. Bake pies until filling is set in center, about 1 hour. Cool on
rack.  Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 26, 1998, converted by MM_Buster
v2.0l.

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