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CLASSIC
PUMPKIN PIE
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| There are very few persons
with whom pumpkin pie is not a favorite. While it is especially popular
in the autumn, it may be made at any time of the year. Sometimes pumpkin
is dried or canned in the household or commercially for this purpose. Then,
too, pumpkins may be kept all winter if they are stored in a cool, dry
place and are not bruised when put away.
CLASSIC PUMPKIN PIE
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Easy Pastry
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1-1/2 cups pumpkin
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1 cup milk
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1 egg
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1/2 cup sugar
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1/2 tsp. salt
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1/4 tsp. ginger
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1 tsp. cinnamon
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1/4 tsp. cloves
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1 Tb. corn starch
Preparation:
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Prepare Easy Pastry mixture,
cover and refrigerate.
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Chop the pumpkin into 3- or
4-inch pieces, remove the seeds, and peel off the skin.
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Cut the peeled pulp into cubes
about 1 inch square and cook with just enough water to start the cooking
or steam until the pumpkin is soft.
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When it has become soft, mash
thoroughly or force through a sieve, and then cook again, stirring frequently
to prevent the pumpkin from burning. Cook until as much water as possible
has been evaporated and the mass of pumpkin seems quite dry.
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With the pumpkin prepared, mix
the milk with it and add the beaten egg.
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Stir in the sugar, salt, spices,
and corn starch.
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Fill partly baked pie crust
with this mixture and bake in a moderate oven until the filling is cooked
thoroughly and the crust is baked.
NOTE: The preparation
of the pumpkin could be also the first step in the making of pumpkin pie. |
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EASY
PASTRY
A departure from the usual kind
of pastry is easy pastry, directions for which are given in the accompanying
recipe. It is more moist and a little more difficult to handle than pastry
made in the usual way; consequently, it is more ideal for single-crust
pies than for double-crust ones. Besides being easy to make, pastry of
this kind will stand a great deal more handling without injury than any
other kind. It may be placed on the pan and patted out where it seems too
thick or patched where it pulls apart. The amounts given here will make
one double-crust pie or two single-crust pies of medium size.
EASY PASTRY
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1/2 c. fat
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1/4 c. boiling water
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1 3/4 c. flour
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1/4 tsp. baking powder
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1/2 tsp. salt
Pastry Preparation:
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Measure the fat into a mixing
bowl, pour the boiling water over it, and stir until all the fat is softened
and melted.
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Sift together the flour, baking
powder, and salt, and stir into the water and fat.
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Divide into two portions and
roll for crusts. If the crusts are to be baked before they are filled,
prick them well with a fork to prevent the formation of bubbles.
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Helpful
Tips
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| In baking custard, pumpkin
or squash pies, you should not let pie mixture to be absorbet by the paste.
To avoid that common problem, always partly bake the paste first, that
way the mixture cannot be absorbed by the paste. When stewed fruit is used
the filling should be perfectly cool when put in, or it will make the bottom
crust sodden. MORE... |
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Mixing
Pastry
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Variety of methods exist
in preparing and mixing the ingredients used in pastry making. Each method
is producing a different effect in the finished product.
Some of these methods
are explained and illustrated here in detail, so that the people interested
in this subject will not have any difficulty in producing splendid results.
Familiarity with all of them will insure success with it. MORE |
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About
Baking Pies
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| To produce the best results,
the pastry should be baked as quickly as possible; consequently, a hot
oven is necessary. The baking can be accomplished most successfully in
the case of a single crust baked without the filling or a pie containing
a mixture that does not require long cooking. Otherwise, the temperature
must be sufficiently low to cook the filling so that it will be palatable,
and MORE... |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie.MORE... |
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