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| What You Need: |
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1¼ cups all-purpose flour
4 tablespoons chilled vegetable shortening or lard
2 tablespoons chilled butter, cut in ¼-inch pieces
1/8 teaspoon salt
3 tablespoons ice water
FILLING
½ cup heavy cream
½ cup milk
¾ cup dark brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
½ teaspoon ground ginger
3 eggs, lightly beaten
2 tablespoons applejack
1½ cups pureed pumpkin, freshly cooked or canned
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| How To Cook: |
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1. In a large mixing bowl, combine the flour, vegetable shortening or lard, butter and salt. Use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
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2. Pour the ice water over the mixture, toss together, and press and knead gently with your hands, only until the dough can be gathered into a compact ball. Dust very lightly with flour, wrap in wax paper and chill for at least ½ hour.
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2. Lightly butter a 9-inch pie plate. On a floured surface, roll the dough out into a circle about 1/8 inch thick and 13 to 14 inches in diameter. Lift it up on the rolling pin and unroll it over the pie plate, leaving enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough.
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2. Trim the excess pastry with a sharp knife to within ½ inch of the pie plate and fold the extra ½ inch under to make a double thickness all around the rim of the plate. With the tines of a fork or with your fingers, press the pastry down around the rim. Preheat the oven to 350°F.
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4. FILLING: In a large mixing bowl, combine the cream, milk, brown sugar, cinnamon, cloves and ginger. Stir thoroughly, then add the lightly beaten eggs and the applejack. Stir in the 1½ cups of pureed pumpkin. Carefully pour the filling into the pie shell.
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2. Bake for 40 to 50 minutes in the center of the oven until the filling is firm and the center of the pie barely quivers when the pie pan is gently moved back and forth. Serve warm or at room temperature with vanilla ice cream or stiffly whipped cream.
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