Houser's Blue Ribbon Pumpkin Pie Grange Fair Winner |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 15 |
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From CDT Wens 30th 2000 M Houser age 9, Blue Ribbon Pie winning recipe on his first try at entering the fair's pie category. We never expected this. said his Mother, who taught M to bake when he was old enough to stand on a chair. He doesn't have to look at a recipe and he cracks his eggs one handed. Pretty good for a 4th grader. Why no other spices? Well M doesn't like nutmeg or allspice. Ingredients:
3 cups flour |
1 cup butter flavor shortening |
3 tablespoons butter flavor shortening |
5 -8 tablespoons full of ice cold water |
1 1/2 cups sugar |
1 teaspoon salt |
2 1/2 teaspoons ground cinnamon |
4 eggs |
1 (29 ounce) can pumpkin |
2 (12 ounce) cans evaporated milk |
Directions:
1. Dough:.
2. Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
3. Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
4. Filling:.
5. Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
6. Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.
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