the pumpkin pie!
As I stated yesterday, part of my contribution to the family Thanksgiving feast has traditionally been the pumpkin pies. These recipes work perfectly year after year, and I wouldn't think of doing it any other way. It's not at all difficult, and everyone loves them, and you come out looking like a great baker! So please try this!
First off, I want to give you the pie crust recipe. This came from my Aunt Mary Ann over 40 years ago and it truly never fails! The best part is it makes five large pie crusts. So that means you can make two double crust pies and one single crust, or five single crust. Last February I made five double crust cherry pies for a Valentine's Day event, and I just had to make two of these recipes:
Never-Fail Pie Crust
5 cups all purpose flour
2 1/2 cups shortening
1 teaspoon salt
1 teaspoon baking powder
1 egg
1 tablespoon vinegar
cold water
Method:
Combine flour, salt and baking powder in a large bowl. Add shortening and work into the flour with two knives until course, about the size of peas, (or use a pie crust cutting tool.) Into a one cup liquid measuring cup, break one egg and beat slightly with a fork. Add vinegar, and then enough cold water to make one cup liquid. Add this to the flour/shortening mixture and mix into a good consistency for rolling.
Tip: divide the dough into 5 equal sized balls. Work with one at a time, and cover the others with a clean damp dish towel to keep from drying out while you are working. Roll out crust quickly on countertop or board covered with flour. Try not to handle the dough more than necessary--just roll into a circle to the desired thickness and circumference, carefully fold it in half, then in half again, and center on your pie plate, carefully opening up the sections. Press into ungreased plate gently. If there is too much excess dough hanging over the edge of the plate, just cut it with a knife or scissors, and tuck edges under evenly. Flute with fingers.
Now then, no matter what "new" recipe the magazines come up with each year (they have to, that's their job) I ONLY ever use the Libby's recipe that is on the back of the Pumpkin can. (NOT pumpkin pie filling). I'll give it to you here so everything is in one place.
Libby's Famous Pumpkin Pie
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 large (29 oz.) can Libby's 100% Pure Pumpkin
2 cans (12 fl. oz. each) Carnation Evaporated Milk
Method:
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into (two unbaked) pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Tip: I am really funny about texture, and I don't want to taste or see any pieces of egg white in my pies. So, I really beat the eggs with a mixer until they are very smooth. Same thing with the pumpkin mixture. Every can of pumpkin can look different as far as texture or color. So not only do I beat the mixture very well, but I prefer my pumpkin pies to have a little darker color, not that light orange look. So if I see the pumpkin is too light in color, I just add a little more of the spices to darken it up. I usually make the pies the night before Thanksgiving, and let them set on the cooling racks until morning. They might "weep" a little, so I just soak up any excess moisture gently with a paper towel. I never put my pumpkin pies in the fridge until after dinner the next day, and I've never had a problem. In my opinion, refrigeration changes the texture of the delicious crust. Now why would I want to do that? (If you are making five pumpkin pies with the pie crust recipe above, just double this filling recipe and it should be enough for all five pies.)
Oh, if you are responsible for bringing the pumpkin pies to your Thanksgiving dinner, don't forget the whipped cream!
Fondly remembering my father-in-law this Thanksgiving, Harold Robert Stager, who always loved my pumpkin pies. He was a man of few words, and so his compliments really meant a lot to me.
