So what do you do if you forget it was your turn to make the pumpkin pie this year and you need to leave in 20 minutes? Or what do you do if you have picky children who do not want to eat pumpkin pie but you want them to eat pumpkin pie because it is Thanksgiving and EVERYONE eats pumpkin pie on Thanksgiving? Well, you make Pumpkin Pudding Pie! Continue reading
Category Archives: sweet
This is the best recipe I have found for making cut sugar cookies! Since it is time to start thinking about holiday cookie exchanges….
Alton Brown’s recipe Continue reading
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top
Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat on med high until thickened. Set aside to cool.
Preheat oven to 425 degrees F.
Combine flour, sugar and salt. Cut in shortening. In a separate bowl whisk together egg, water and vinegar. Then add the egg mixture to the flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and use your hands to completely combine the dough. Should be enough to make the top and bottom crusts. Line the bottom of a pie plate with one of the crusts.
Once the corn starch mixture has cooled add the berries and lemon juice.
Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Brush the top with milk and sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy.
This is just as wonderful with a store bought pie crust if you don’t want to spend more than a few minutes in the kitchen!