Wednesday, November 21, 2012

the newest baker

It seems unbelievable to me, but I am feeling a lot better today.  Usually this stuff knocks me down for a week, but I actually got dressed today and even managed a little make-up.  Still, I didn't want to pass being sick on to my family, so I put Sadie in charge of baking the pumpkin pies (my chosen assignment for the last twenty years).  She had never made pies before, so I tutored from the sidelines, and I think they're going to be delicious.

Here's my mom's has become a time honored tradition in our family.

(Makes one pie...if making two, I blend each batch separately)
1 3/4 c. pumpkin
3/4 c. honey (darker honey is better quality)
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/8 t. cloves
1/8 t. allspice
1 c. evaporated milk
2 eggs
1/2 c. regular milk

*Blend all ingredients in blender on high until mixed well. Pour into crust and bake at 425 degrees for 15 minutes.  Then reduce oven to 350 degrees and bake for 45 minutes or until pie is set.  Check with knife in center.  When knife comes out clean, it's done.

I've tried various crusts through the years, and I this is my new favorite (thanks Lori!).
2 (rounded) c. flour
1 t. salt
Sift these two ingredients together.
1 (rounded) c. Crisco
Cut into flour mixture with 2 knives or pastry cutter (which I recommend).
Add 1/3 c. cold water (gradually) and mix with knives or pastry cutter until water is gone.
Divide into 2 balls (makes enough for 2 pies).....roll out and place in pie plate.

This is another thing I LOVE to use when baking crusts never burn.  Available at  kitchen supply stores, or's the link......Mrs. Anderson's pie crust shield

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