Wednesday, November 4, 2009

pumpkin pie

pumpkin pie

Have I already told you that I love pie? My secret ambition is to win a $25,000 pie contest so I can leave my obnoxious husband, open my own pie shop and transform my life. Just kidding! That's the premise of "Waitress," a great movie to get you inspired about pie, if you're not already.

On a little trip through Washington many years ago, I stumbled across a darling little pie shop in Long Beach. "My Mom's Pie". It was run by two women who seriously knew what makes a fantastic pie! The older Mom has since passed away, and her friend moved on to other ventures. But I'm doing my part to keep a few of their pies alive. They kindly shared some of their recipes to make this happen. Thank you pie ladies! I've made a few modifications over the years, but I'm sure they would approve. I tried a slew of pumpkin pie recipes before I found this one. It has the right texture and the perfect combination of spices to make it one of my favorite desserts of all time.

This was the first pie crust I learned how to make. Over 15 years ago, in her small, tidy kitchen, my husband's Grammy graciously shared her pie crust recipe and techniques with me. I like the Crisco crust with this filling. It provides a flakiness that can't be matched with butter.

Grammy's Basic Foolproof Pie Crust
(makes one 9-inch crust)
1 cup all purpose flour
1/2 cup shortening
1/2 teaspoon salt
1/8 cup ice cold water

1. Combine flour and salt in a bowl
2. Add shortening
3. Blend together with a fork or pastry blender
4. Have a cup of cold ice water ready, sprinkling a little at a time over the mixture
5. Work ingredients together gently with your hands until water pulls flour, salt and shortening together. Handle the dough as little as possible. Repeat this until a ball forms and dough is slightly sticky. Stop.
6. Gently dust the dough with flour
7. Divide and roll out with light quick strokes

Pumpkin Pie
a slightly richer version of "My Mom's Pie" recipe
1 1/4 cups pumpkin (I use canned pumpkin, just make sure it's 100% pumpkin, all pumpkin and nothing but the pumpkin)
1 1/2 cups sugar
3 eggs
1 cup half and half
1 teaspoon cinnamon
3/4 teaspoon allspice
1/8 teaspoon cloves
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Prepare the pie shell and keep refrigerated until needed.

1. Mix the spices with the sugar
2. Warm the half and half to lukewarm
3. Beat eggs until smooth and add the lukewarm half and half slowly, beating constantly
4. Stir the pumpkin into the sugar mixture
5. Add egg-half and half mixture, vanilla and salt
6. Stir well, but do not beat
7. Pour into pie shell
8. Bake pie in a preheated 400 degree oven for 15 minutes to set crust (this is very important... it keeps the crust from being soggy)
Turn oven down to 325 degrees and continue baking for about 45 minutes. It may seem a little wiggly, but don't worry it will set up a bit more as it cools.


OregonWild said...

And of course, my answer to that would be "NO"

You need to stay home bake'n me pies...

Sharon said...

I totally am in love with that movie. The names of the pies are priceless! The script, the acting and the directing were so intelligent. The plot was delightful!
The director would have become such an incredible moviemaker had she lived.

Thanks for sharing the pie recipe. I was just thinking the other day that it was time to make one.

Susan said...

'Waitress' was a great movie! I could watch it over and over!

Grammy's pie crust recipe sounds almost like this Grammy's recipe, except I use 1 1/3 cups flour and a little more water. I like using Crisco better than butter also. Although the Crisco is different since they started making in w/o trans fats.

For 35 years I used the pumpkin pie recipe on the back of the Libby's can and even though it was good, there was just something I didn't like about it and couldn't put my finger on. A couple of years ago, I finally developed one that my family and I love. I might have to try yours though and see if I like it better. It sure looks delicious!

jazgal said...

pie, pie, pie, oh my!
That does look tasty. Even though I KNOW that Crisco makes very flaky crust, somehow I can't bring myself to buy a can of it. I got lazy on my last go-round, and used Grand Central's ready-made pie crust - I'm pretty sure they use butter in theirs. Pretty tasty. That being said, I know my Gram made killer lemon chiffon and banana cream pies, and I know that she used Crisco for her crusts. Many happy childhood memories there.
Autumn and the chill-down does bring out the urge to bake again, though - haven't decided what the special dessert will be for Thanksgiving yet.

Trish said...

Baby dontcha cry,
Gonna make a pie,
Gonna make a pie with a heart in the middle...

Is that how it goes? LOVE that movie. Next time I'm in America I'm going to a Pie Shop and I'm going to order a slice of everything so I can see what all the fuss is about.

Trish said...

PS Your photos are gorgeous.

Lisa said...

I am no great fan of Pumpkin Pie but will make one for Thanksgiving anyway. I've bookmarked your recipe so I can give it a try. It looks beautiful, for sure!

I really enjoyed that movie. Very fun!

Sharon said...

Okay, I'm doing Thanksgiving again this year and I'm going to try your pie recipe. Maybe not the crust because goodness I'm swamped, but the filling for sure.

Thanks for coming by my blog. I always love it when you visit. Check out my new post if you decide you might rather knit than roast a turkey. ;)

Have a great Thanksgiving!

Cathy said...

Hi Cindy - I just found you through Lisa's blog. I'm so happy to meet another Portland blogger.

I'm making pies too so will be back when I have more time to growse through your posts. Love your blog.

Happy Thanksgiving.

Cathy said...

Darn, it "browse," not "grouse." That's what happens when I'm in a hurry.