Pumpkin Pie With Short Pastry Crust

Recipe Ingredients

		Pie
1		Pumpkin - (16oz)
1 cup	237ml	Honey
2 tablespoons	30ml	Molasses
2 teaspoons	10ml	Cinnamon - ground
1/4 teaspoon	1.3ml	Allspice - ground
1/4 teaspoon	1.3ml	Cloves - ground
1		Salt
4		Eggs - large
1 cup	237ml	Cream - heavy
1/2 cup	46g / 1.6oz	Cranberries - fresh, cooked
		Short Pastry Crust
1 cup	62g / 2.2oz	Flour - all-purpose
1		Salt
4 tablespoons	60ml	Butter - unsalted, cut/bits
1 1/2 tablespoons	22ml	Vegetable shortening - solid
3 tablespoons	45ml	Water - cold

Recipe Instructions

*** 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 350F 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.

Source:
100% Pleasure

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.