This is a much-loved pumpkin pie recipe for baking enthusiasts. If you can't find any pumpkin, you may substitute it with either butternut squash or sweet potato.
Items:
For the Pie Crust:
2 cups of all-purpose flour
1 tsp. of salt
2/3 cups of cold butter
1/4 cup very ice water
Pie baking pan
Dried beans
For the Pie Filling:
2 cups of pureed pumpkin
1 1/2 cups of evaporated milk
1/2 cup of dark or light brown sugar
1/3 cup white sugar
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 teaspoon all-spice
Instructions:
1. In order to make the pie crust, mix the flour, salt and chilled butter inside of a bowl.
2. While using a pie cutter or two forks, mix the flour and cold butter till it forms small crumbs.
3. Gradually, pour in the ice cold water until the flour just begins to pull away from the sides of the bowl. Permit the dough rest and chill for 1 hour in the fridge.
4. On a carefully floured surface, roll out the pie dough into a round shape that is slightly greater than the pie pan. Sprinkle the area with flour if the flour gets sticky.
5. Transfer the unbaked crust into the pie pan. Don't over-stretch the dough in order to avoid it from tearing. Put tin foil on top of the dough and put the dried beans over the tin foil.
6. Bake for ten to fifteen minutes in a pre-heated 400 degree oven. Remove from the oven and dispose of the beans. Reserve the cooked crust and let cool.
7. To prepare the filling, combine all the filling ingredients in a skillet and make over low heat for ten mins or until thick. Keep up stirring continuously to avoid the filling from sticking to the bottom of the saucepan.
8. Let the filling to cool and pour into the pre-baked crust. Bake for an additional 25 minutes or until pie crust turns golden brown. Just let cool prior to serving.
Items:
For the Pie Crust:
2 cups of all-purpose flour
1 tsp. of salt
2/3 cups of cold butter
1/4 cup very ice water
Pie baking pan
Dried beans
For the Pie Filling:
2 cups of pureed pumpkin
1 1/2 cups of evaporated milk
1/2 cup of dark or light brown sugar
1/3 cup white sugar
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 teaspoon all-spice
Instructions:
1. In order to make the pie crust, mix the flour, salt and chilled butter inside of a bowl.
2. While using a pie cutter or two forks, mix the flour and cold butter till it forms small crumbs.
3. Gradually, pour in the ice cold water until the flour just begins to pull away from the sides of the bowl. Permit the dough rest and chill for 1 hour in the fridge.
4. On a carefully floured surface, roll out the pie dough into a round shape that is slightly greater than the pie pan. Sprinkle the area with flour if the flour gets sticky.
5. Transfer the unbaked crust into the pie pan. Don't over-stretch the dough in order to avoid it from tearing. Put tin foil on top of the dough and put the dried beans over the tin foil.
6. Bake for ten to fifteen minutes in a pre-heated 400 degree oven. Remove from the oven and dispose of the beans. Reserve the cooked crust and let cool.
7. To prepare the filling, combine all the filling ingredients in a skillet and make over low heat for ten mins or until thick. Keep up stirring continuously to avoid the filling from sticking to the bottom of the saucepan.
8. Let the filling to cool and pour into the pre-baked crust. Bake for an additional 25 minutes or until pie crust turns golden brown. Just let cool prior to serving.
About the Author:
Want to find out more about cooking this black eyed peas recipe, then visit Kathy Smith's site on food like these homemade buttermilk biscuits for your needs.
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