Pumpkin Pie..

Hubby wanted a pumpkin pie — he didn’t get one at Thanksgiving, nor did he get one at Christmas.  Andy is the pie master, so he obliged… here’s the process…

It’s a pumpkin pie, with the general outlines of the recipe from the back of the pumpkin can.  Note Grandma Rosie’s cookbook front and center.  Grandma Rosie taught Andy to make pie crusts.  I never met her, but my tummy and I adore her.

it’s really simple, about 1 1/2 c flour 3/4 cup of butter flavored Crisco, a pinch of salt… here it is before the blending.

and… after.  The key is to cut the shortening into pea sized lumps.

Then add enough ice water to make it come together.

Notice the liberal use of flour — when in doubt, more four is good.  Another one of Andy’s EFG tips — it’s better to work with dough that is too wet as opposed to too dry..

We don’t have a photo of the rolling out process.  Andy’s EFG tip there is to do as much of the work with your hands as you can, only using the rolling pin to finish the crust into a nice, thin, circle.

Here’s the pie crust in the pan.

Next, came the filling.  This is what Andy considers more like cooking than baking, so  his real EFG sensibilities came out — it was a bit of nutmeg, cinnamon, ginger and cloves — about what looked right — added to the pumpkin, eggs and evaporated milk.

This is the pie, before Andy decided it looked a bit plain… and added the Klingon word for “Yummo” on top…

If  you squint just right, the design looks like one of the Olympic logos — I hope the IOC doesn’t nail us with a copyright infringement — good luck getting the evidence, I suspect the pie will be gone ASAP.

Today was more about Andy making a pie and me watching.  He even took most of the photos with his camera — The deal was that he’d bake and I’d blog — that works for me, for today.  I’ll continue the cooking lessons in the new year.

4 Responses

  1. qu’, chong Qu’;ghIgh!

  2. Well, I can attest to the yummy status of the pie — even if my odd hubby wants to comment in Klingon slang…

  3. I made pumpkin pie today, too – very similar custard.

    My piecrust recipe is 2 c flour, 1 stick cold unsalted butter, 1/2 tsp salt, 1/3 c cold water. It’s a great crust.

  4. Yum!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: