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Pumpkin Pie With Short Pastry Crust
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
-----PIE----- 1
can
Pumpkin (16oz) 1
cup
Honey 2
tablespoons
Molasses 2
teaspoons
Cinnamon,
ground
1/4
teaspoon
Allspice,
ground
1/4
teaspoon
Cloves,
ground
1
pinch
Salt 4
Eggs,
large
1
cup
Cream,
heavy
1/2
cup
Cranberries,fresh,
cooked
-----SHORT PASTRY CRUST----- 1
cup
Flour,
all-purpose
1
pinch
Salt 4
tablespoons
Butter,unsalted,
cut/bits
1 1/2
tablespoons
Vegetable shortening,
solid
3
tablespoons
Water,
cold
Directions:
*** 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 350' 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.
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