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Title: Pumpkin Pie with Short Pastry Crust
Categories: Pie
Yield: 8 Servings
| PIE | ||
| 1 | cn | Pumpkin (16oz) |
| 1 | c | Honey |
| 2 | tb | Molasses |
| 2 | ts | Cinnamon,ground |
| 1/4 | ts | Allspice,ground |
| 1/4 | ts | Cloves,ground |
| 1 | pn | Salt |
| 4 | Eggs,large | |
| 1 | c | Cream,heavy |
| 1/2 | c | Cranberries,fresh,cooked |
| SHORT PASTRY CRUST | ||
| 1 | c | Flour,all-purpose |
| 1 | pn | Salt |
| 4 | tb | Butter,unsalted,cut/bits |
| 1 1/2 | tb | Vegetable shortening,solid |
| 3 | tb | 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.
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