Recipe: matthew houser’s pumpkin pie
Matthew Houser’s Pumpkin Pie (Grange Fair Winner)
Matthew Houser age 9, Blue Ribbon Pie winning recipe on his first try at entering the fair’s pie category. "We never expected this." Mother Deb, who taught Matt to bake when he was old enough to stand on a chair. He doesn’t have to look at a recipe and "he cracks his eggs one handed." Pretty good for a 4th grader.
[Phil’s note: Cousin to the better half. Guess baking does run in the family.]
3 cups flour
1 cup plus 3 tablespoons butter flavored shortening
5 to 8 tablespoons full of ICE COLD water
1 1/2 cups granulated sugar
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 (29 ounce) can pumpkin
2 (12 ounce) cans evaporated milk
Dough: Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
Filling: Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
Pour half the filling into each pie shell and bake 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and bake 40 to 45 minutes longer.
Final Comments: Makes 2 pies – From CDT Wens 30th 2000
PS. Why no other spices? Well Matt doesn’t like nutmeg or allspice.
Phil’s Note: IF sending to a group Please be sure to credit Matt and the CDT. Thanks.