Our family tradition is to always make pie for pie day. Usually the Llama requests Sweet Bean Pie, but the impending storm had me all distracted and I forgot to cook the beans so I made Pumpkin pie instead.
First you need a good crust, this is my favorite, tender and flaky!
Perfect Pie Crust
2 1/2 C whole wheat flour
1/2 tsp salt
1 stick room temperature butter
1 stick super cold butter – fresh from the freezer is best
1 Tbsp white vinegar
1 large egg
cold water
put the flour and salt into your food processor and whir to mix.
Add the room temperature butter and pulse until it is almost completely incorporated.
Cut the frozen butter up into small chunks and pulse until it resembles large peas, maybe even a bit bigger.
In a measuring cup whisk the egg and vinegar and add enough cold water to make 2/3 cup.
Dump the flour mix into a large bowl and add the egg mix, stirring with a fork until it mostly comes together.
Separate into 3 balls and wrap in plastic wrap. Each ball makes one crust.
When you go to roll out the dough fold it in on itself a couple times – like puff pastry – before rolling it into the final size and putting into your pie plate. Refrigerate at least half an hour before baking.
Sweet Bean Pie
2/3 C sugar
1 Tbsp flour
2/3 C evaporated milk
4 Tbsp oil
3 large eggs
1 Tbsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/16 tsp cloves
1 C mashed navy beans, packed down well.
Put everything in the blender and blend until smooth. Pour into pre-baked pie shell and bake at 350 for 40-50 minutes.
Pumpkin Pie
2 C pumpkin puree
2/3 C evaporated milk
1 tsp cinnamon
1 tsp pumpkin pie spice (I use my homemade recipe)
1/2 tsp salt
3 large eggs
3/4 c dark brown sugar
Whisk together the eggs and sugar, set aside.
Whisk together pumpkin, milk, and spices until smooth. Stir in egg mixture.
Pour into pre-baked pie shell and bake at 350 for 45-50 minutes.
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