Best Pumpkin Pie Recipe EVAR
Old Fashioned Pumpkin Pie
(From the Prudence Penny column, Seattle Times, 1963)
Heat oven to 450F (after 20 minutes baking, turn down to 350F and bake another 20 minutes or until knife inserted in center comes out clean).
3/4 C brown sugar
1/2 tsp salt
1 Tbl flour
2 1/2 tsp pumpkin pie spice
2 eggs
1 C canned pumpkin (for smoothest texture)
1 C evaporated milk
1/2 C water
1 unbaked 9" pie crust (recipe below)
Place brown sugar, salt, flour and spices in mixing bowl, mix thoroughly. Beat eggs slightly & stir into flour mixture. Add pumpkin, evaporated milk & water to mix, blend well. Allow filling to stand while preparing pastry shell.
Pastry Shell, aka World's Easiest Pie Crust
2 1/2 C flour
1 C shortening
1/2 tsp salt
1 egg
1 T white vinegar
5 T cold water
Cut shortening into flour/salt mixture until uniformly crumbly.
Beat egg, vinegar & cold water, and give a good stir. Add to flour mixture, mix. Will still be crumbly until rolled out. Use lots of flour on the board when rolling out.
This will make 2 9" pie crusts (2 open-top pies, or one top and bottom for an apple or other double-crust pie). This dough can be handled quite a lot without becoming tough. Mom says it's because the vinegar prevents toughening. You will not taste the vinegar in the finished product.
(From the Prudence Penny column, Seattle Times, 1963)
Heat oven to 450F (after 20 minutes baking, turn down to 350F and bake another 20 minutes or until knife inserted in center comes out clean).
3/4 C brown sugar
1/2 tsp salt
1 Tbl flour
2 1/2 tsp pumpkin pie spice
2 eggs
1 C canned pumpkin (for smoothest texture)
1 C evaporated milk
1/2 C water
1 unbaked 9" pie crust (recipe below)
Place brown sugar, salt, flour and spices in mixing bowl, mix thoroughly. Beat eggs slightly & stir into flour mixture. Add pumpkin, evaporated milk & water to mix, blend well. Allow filling to stand while preparing pastry shell.
Pastry Shell, aka World's Easiest Pie Crust
2 1/2 C flour
1 C shortening
1/2 tsp salt
1 egg
1 T white vinegar
5 T cold water
Cut shortening into flour/salt mixture until uniformly crumbly.
Beat egg, vinegar & cold water, and give a good stir. Add to flour mixture, mix. Will still be crumbly until rolled out. Use lots of flour on the board when rolling out.
This will make 2 9" pie crusts (2 open-top pies, or one top and bottom for an apple or other double-crust pie). This dough can be handled quite a lot without becoming tough. Mom says it's because the vinegar prevents toughening. You will not taste the vinegar in the finished product.