Pumpkin Pie with Short Pastry Crust

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Pumpkin Pie with Short Pastry Crust Ingredients

PIE	1 c Cream,heavy
1 cn Pumpkin (16oz)	1/2 c Cranberries,fresh,cooked
1 c Honey	SHORT PASTRY CRUST
2 tb Molasses	1 c Flour,all-purpose
2 ts Cinnamon,ground	1 pn Salt
1/4 ts Allspice,ground	4 tb Butter,unsalted,cut/bits
1/4 ts Cloves,ground	1 1/2 tb Vegetable shortening,solid
1 pn Salt	3 tb Water,cold
4 Eggs,large

Instructions for Pumpkin Pie with Short Pastry Crust

*** 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Main Ingredient: PieCuisine: Uncategorized

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