Top Shelf!
Pie Crust
1 1/2 cups sifted all-purpose flour
3/4-teaspoon salt
1/2 cup solid vegetable shortening, chilled
3 to 6 tablespoon iced water
- Mix Flour and salt together. Add vegetable shortening into the flour either with hand or electric paddle until looks like coarse meal.
- Slowly add ice water to mixture, in a fast grabbing movement with your fingers. Blending and squeezing together until it forms a nice ball. If couse add a little more drops of water. If too sticky, sprinkle a little more flour until smooth. Place in refrigerator until ready to roll out.
- Hint: The crust should be cold to be flakey
Pumpkin Pie Filling
1 cup canned pumpkin
1 cup heavy cream
3 large eggs
1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 cup brandy (SO GOOD! This will bake down…so don’t worry about the alcohol)
Whipped Cream
Preparing the Pie
- Preheat the oven to 400 degrees F
- Roll out crust for a 9 inch pie pan.
- Trim edges
- Place aluminum foil on top of crust and weigh down with any kind of dry beans
- Place in the bottom rack of oven and bake for around 15 minutes
- When partially baked, set aside, removing beans and foil, allowing crust to cool before adding filling.
- Place the pumpkin mixture into a large mixing bowl.
- Mix in the eggs and heavy cream.
- Toss in brown sugar and spices into the pumpkin mixture. Then add brandy and mix through.
- Carefully pour filling into the cooled partially baked crust.
- Pie should be placed on the lower half of the oven and bake 10 minutes.
- Reduce the heat to 350 degrees F
- Bake pie fro another 50 to 60 minutes or until knife inserted in the middle comes out clean.
- Add a generous dollop of whipped cream on top of pie for a delicious touch.
MMMM MMMM! Good hot or cold.