October 7, 2009

Why I love Fall.


Pumpkin craving alert!  Luckily I had a huge can of it in the pantry yesterday.  I used the recipe my mom has been making since who knows when, but this time I tried out a streusel topping.  It makes it extra delicious! 


Crust (Makes 2)
2  1/2 cups flour
3/4 teas salt
1/2 teas sugar
1/2 c + 2 tables oil
3 tables + 2 teas cold water 


Combine flour, salt, sugar, and oil in a food processor.  Add the cold water and pulse until dough is moistened and sticks together.  Separate the dough into two equal pieces and set one aside.  Flatten the other a bit on a piece of wax paper, and placing another piece of wax paper on top, roll with a rolling pin.  Roll out from all sides to create a thin circle large enough to fill a 9" pie pan.  Lift into the pan, patching up any rips and trimming off any excess over the sides.  Repeat for the second pie crust.


Pumpkin Pie
3  1/2 cups pumpkin (one 29 oz can)
3 cups evaporated milk (two 12 oz cans)
1  1/4 cups sugar
1 teas salt
2 teas cinnamon
1 teas ginger
1/2 teas cloves
4 eggs


Preheat oven to 425F.  Combine all with electric mixer, mixing until smooth.  Divide evenly between the two prepared crusts and bake for 15 minutes at 425F. * Then lower the temperature to 350F and bake for 40-50 minutes, or until a knife inserted in the center comes out clean.  Also, if the pies are done they won't jiggle when moved.
*The streusel should be sprinkled on at this point.


Streusel  (Original here)
2 tables flour
1/4 cup brown sugar
1 teas cinnamon
2 tables chilled butter, chopped
1/2 cup chopped walnuts


Combine flour, brown sugar and cinnamon.  Cut in the butter until crumbly.  Mix in walnuts and sprinkle evenly onto pies.  Bake for remaining time.  

2 comments:

lala said...

oh...my goodness.

Meg said...

ooooooh :O