Grant; hwwk11b —–pastry—– 1 1/4 c Flour
1/4 ts Salt
1/3 c Shortening
4 tb Cold water
—–filling—– 1/3 c Brown sugar; packed
3 tb Butter
1/2 c Pecans, toasted; chopped
1 1/2 c Pumpkin; canned
2/3 c Brown sugar
1 ts Cinnamon; ground
1/2 ts Ginger; ground
1/2 ts Nutmeg; ground
3 Eggs
2/3 c Evaporated milk
1/4 c Milk
2 tb Bourbon or rum
PASTRY: Stir together flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle half w/1 tb water, gently toss w/fork. Push to side of bowl. Repeat w/2-3 more tb water till all is moistened. form dough into ball. On lightly floured surface, roll into 12-inch circle. Place in 9″ pie plate. Trim pastry 1/2″ beyond edge and flute edge high. Don’t
prick. Line w/double thickness of foil and bake at 450~ for 8 minutes. Remove foil, bake an additional 4-5 minutes until set and dry. Cool. FILLING: Combine 1/3 c brown sugar and butter in saucepan. Cook and stir over med. heat until butter’s melted and sugar’s dissolved. (Mixture may appear separated.) Stir in pecans and spread over bottom of pastry shell. Cool to room temp. Combine pumpkin, 2/3 c brown sugar and spices. Beat lightly w/rotary beater or fork. Gradually stir in milks and rum; mix well. Place pie shell on oven rack; pour in filling. Cover edge with foil. Bake 20-25 minutes in a 375~ oven. Remove foil, bake 20-25 more minutes or until
knife inserted near center comes out clean. Cool on wire rack. Cover and chill to store. BH&G Holiday Cooking, 1982. Formatted by T. Grant, HWWK11b. —–