| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Pies & past, Desserts | 1 | Servings |
INGREDIENTS
| 1 | c | Pillsbury's Best All Purpose Flour* |
| 1/2 | ts | Salt |
| 1/3 | c | Shortening |
| 3 | tb | Cold water |
| 1/3 | c | Funsten's Pecans; finely chopped |
| 1/3 | c | Firmly packed brown sugar |
| 3 | tb | Butter; softened -Pumpkin-Custard Filling— |
| 3 | Eggs; slightly beaten | |
| 1/2 | c | Sugar |
| 1/2 | c | Firmly packed brown sugar |
| 2 | tb | Flour |
| 3/4 | ts | Salt |
| 3/4 | ts | French's Cinnamon |
| 1/2 | ts | French's Ginger |
| 1/4 | ts | French's Cloves |
| 1/4 | ts | French's Mace |
| 1 1/2 | c | Pumpkin; cooked or canned |
| 1 1/2 | c | Hot light cream |
INSTRUCTIONS
Sift together 1 cup flour and salt into mixing bowl. Cut in shortening until particles are the size of small peas. Sprinkle 3 to 4 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into ball. Flatten to 1/2-inch thickness; smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan. fit loosely into piepan. Fold edge to form a standing rim; flute. Combine pecans, finely chopped, brown sugar and soft butter and press into bottom of pie shell. Prick sides. Bake in hot oven (450 degrees) 10 minutes. Cool at least 2 minutes. Pumpkin-Custard Filling: Combine in a mixing bowl the eggs, sugars, flour, salt and spices. Add pumpkin and mix well. Gradually add the hot light cream and blend well. Turn into pie shell. Bake in moderate oven (350 degrees) 50 to 60 minutes. Cool. NOTES : "Senior Winner in Pillsbury's 1st Grand National Recipe and Baking Contest, by Mrs. W. W. Douglass, Searcy, Arkansas. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #882 by NGavlak@aol.com on Nov 3, 1997
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