Thursday, November 13, 2008

Easy as Pie

We have recovered! I finally got my computer back into my hands today. And so as I promised-the first of a series of great 101 Thanksgiving recipes. Have no fear...these recipes are tried and true. The first is a recipe for a great pie crust. This recipe will make 2 crusts. And then following that there is a simple recipe for Pumpkin pie. Make sure you have some fresh whipped cream to serve with it. For a special flare add a bit of cinnamon to the cream. Make sure you check in often...there is a lot of good stuff on the way!


2 ½ cups all purpose flour
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) unsalted butter very cold and cut into pieces
¼ cup ice water

Directions In a medium sized bowl, combine the flour, sugar and salt. Add the butter pieces and, using a pastry blender or 2 dinner knives held between your fingers, cut the butter into the flour and continue until the mixture is crumbly and looks like the size of peas.

You can also pulse in a food processor. Add the water one tablespoon at a time, mixing in between additions (or pulse). You'll notice that a solid piece of dough is forming. If the mixture is still dry and crumbly add another tablespoon of water. The dough is ready when it holds together without crumbling. Best if refrigerated for about an hour.Shape into a ball and flatten slightly. Try not to overwork this dough with your hands. A quick knead is fine, but your hands give off heat and if you handle it too much it will lose the tenderness and flakiness that makes pie dough so good!


Recipe for CRUST 101
1 16 oz. Can packed pumpkin
pinch of salt
1 ¾ c whipping cream
3 egg yolks
1 egg
zest of one orange
1 cup brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. cloves

Preheat oven to 375 degrees.
Roll out pie dough on a floured surface to 1/8 inch thickness. Gently lift the dough to cover the pie plate and press in the dough so that it's completely flat against the pie plate. Trim the extra crust and leave at least one inch of crust on the edges. Tuck the extra crust under and press the edges with the tine of a fork to make a decorative border. Place pie dough in the freezer while you make the filling.
Mix all ingredients thoroughly. Pour into pie shell. Bake at 375 degrees for 45-55 minutes. You can tell it's done when a knife, inserted into the center of the pie, comes out clean. Cool and serve with Cinnamon whipped cream.

I wish the picture of these pies had turned out a bit better. I can tell you they were sure yummy!

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