Pumpkin Pie With Short Pastry Crustpies ----PIE---- 1 can pumpkin (16oz) 1 cup honey 2 tablespoon molasses 2 teaspoon 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 tablespoon butter,unsalted,cut/bits 1 1/2 tablespoon vegetable shortening,solid 3 tablespoon water,cold *** 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. |
