Thanksgiving 2009






Hope you are enjoying your day!  Are you watching the parade?




I always like how they do the behind the scenes stop-motion of getting the balloons ready for the parade.  So here is my version of a behind the scenes really stop-motion of making my pumpkin pie.

Two Pumpkin Pies

Crust:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 cup solid vegetable shortening
about 1/3 cup ice water

Mix together the flour and salt.  Cut in vegetable shortening with a pastry cutter until the mixture is pea-sized.  Sprinkle ice water over flour mixture and incorporate with a fork until mixture holds together.  Divide the dough into thirds with one of the thirds slightly smaller than the other two (it will be the crust leaves). Roll larger portion out on floured surface and place in pie pan.  Repeat with other larger portion of dough.  Use remaining dough to cut leaf shapes for pie crust.

Filling:
(Libby's Recipe with minor alteration)
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 29-ounce can pumpkin (NOT the pumpkin pie mix - it already has spices added)
24 fluid ounces whole milk

Mix sugar, salt, and spices together in a bowl.  Add eggs and beat with a whisk.  Stir in pumpkin and milk.  Pour into pie crust.  Bake in 425 degree oven for 15 minutes.  Reduce heat and continue baking for additional 30 minutes.  Pie is done when knife inserted in the middle comes out clean.  Cool on rack for 2 hours. Serve or refrigerate.

Step 1:  Make pie crust
Here is the first photo.  You can link to pecan pie to see the full step-by-step of making a pie crust.



Step 2: Make the leaf crust
These are piecrust cutters from Williams Sonoma.  They make a pretty pie crust. Be sure to use a little water on your finger to adhere the leaves to the side of the crust.  I pressed the edges down into the crust to be sure they weren't going anywhere in the oven!





Step 3:  Not required but you might want to do
Create a foil ring for the leaf crust.  It will keep the leaves from getting too brown or burned during baking.




I put the ring on the pie crusts and then put them in the oven before pouring in the filling.  Less mess.



Step 4:  Pour in pie filling



Step 5: Bake and Clean!
The first part of baking requires 15 minutes at 425 degrees.  I set my timer and then I try to see  if I can clean my messy kitchen in the first 15 minutes.  I'm a competitive gal!



Done with a minute and a half to spare!





Reset the oven to 350 degrees and bake for about 40 more minutes.  Test for doneness by inserting a knife in the center.  If it comes out clean you are ready to take the pie from the oven. I like to make two pies at a time so that I can use one as my tester pie and then I don't have to insert the knife into both pies and have cut marks in them.  Then you have a "show" pie and an "eatin' " pie.  Here's my show pie!  The eatin' pie will be gone soon.



Happy Thanksgiving!

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