Friday, November 18, 2011

Pie, Pie, Pie

Here is my grandma's pie dough recipe.  It is such an easy dough to work with.  If it turns out to be too dry, add a little water.  If it is a little too wet, add a little more flour.  If you have a hard time rolling out pie dough, try rolling it between two pieces of waxed paper.  Then peel off the paper, place dough in pan and peel off the other piece of waxed paper.  Works great!
Pie Dough
3 3/4 cups flour
1 3/4 cups shortening
Blend together until pea sized. 

Make a batter of:
3/4 cup flour
3/4 cup water
2 teaspoons salt
Mix in with shortening mixture. 
Roll out for pie pans. 

Have the kids get in on the act.  Little pie pans are great, and the perfect size for the kids to make and eat. 

By far our favorite pie is the Tawny Pumpkin Pie from the Farm Journal Cookbook.  There are slight variations depending on which edition of the cookbook you use, but whichever recipe you use, if it's a Tawny Pumpkin Pie, it's sure to please all of your pumpkin pie lovers.

Tawny Pumpkin Pie
3/4 cup sugar
1/2 teaspoon salt
1 1/4 cup Pumpkin--use either canned or fresh cooked
1/4 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon flour
2 eggs, slightly beaten
1 cup evaporated milk
2 Tablespoons water (if using fresh cooked pumpkin, omit)
1/2 teaspoon vanilla
1 unbaked pie shell.
Here's our secret tip--Combine everything in a blender.  Blend it up until mixed.  Pour into unbaked pie shell.  It will make your pie filling smooth and creamy every time.  Bake at 400 degrees for 30-40 minutes or until a knife/toothpick inserted near the center comes out clean. 
After it is cooled serve with whipped cream, topping or ice cream. 

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