Title: PUMPKIN PIE WITH SHORT PASTRY CRUST
Categories: Pies
Yield: 8 servings
------------------------------------PIE------------------------------------
1 cn Pumpkin (16oz)
1 c Honey
2 T Molasses
2 t Cinnamon,ground
1/4 t Allspice,ground
1/4 t Cloves,ground
1 pn Salt
4 Eggs,large
1 c Cream,heavy
1/2 c Cranberries,fresh,cooked
-----------------------------SHORT PASTRY CRUST-----------------------------
1 c Flour,all-purpose
1 pn Salt
4 T Butter,unsalted,cut/bits
1 1/2 T Vegetable shortening,solid
3 T Water,cold
SHORT PASTRY CRUST
Sift the flour and salt together into a large bowl. With 2 knives or a
pastry blender, cut in the butter and shortening until mixture is the
texture of coarse crumbs. Add only enough water to make a soft dough. Form
into a ball, wrap in wax paper and chill for at least 1 hour.
PIE
1. Roll the crust dough on a lightly floured surface to a 1/8" thickness
and place in the bottom of a 10" pie pan. Trim and flute the edges.
2. Preheat the oven to 450 . Combine the pumpkin, honey, molasses and
spices in a food processor and process until well blended. With the
processor on, add eggs one at a time, processing a few seconds after each
addition. Transfer to a large bowl.
3. Beat the cream in a large bowl until doubled in volume. Fold into the
pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce
the heat to 350 and bake until a toothpick inserted in the center comes
out clean, about 40 minutes longer. Arrange cranberries in a circle on top
of pie.
