This is not a recipe I have readily shared through the years. But I always get so many compliments for this recipe because it is not the typical bland pumpkin pie.
This pie has a kick.
The crust is made with ginger snaps and pecans. You can use walnuts and even almonds, but because I usually always have pecans with Georgia being somewhat nearby, I try to use them and I like to decorate the middle of the pie with 3 extra ones.
For the crust:
1-2 bags Ginger Snaps - I have baked them before but I prefer the ones they sell in the brown bag, Murray's Old fashioned. I prefer to use these because they are ready at hand and I like to use them for other things too (Pumpkin Dip!). I like to buy 2 bags, because I find I'll eat some while baking, this insures I always have more.
1/2 c ground pecans, plus 3 for decor
1/3 c white sugar/sugar blend, add to taste. You don't want it to be overly sweet, but you do want it to compliment the spicy of the pie.
6 T Butter, unsalted
1/2 t ground cinnamon
Mix all ingredients together and press into a 9 inch pie dish/pan. Bake in a preheated 375F oven for 7 minutes. Chill for an hour.
Pie Mix:
15 oz pumpkin
12 oz Evaporated Milk
2 Lrg. Eggs
1 1/2 t ground cinnamon
1/2 t salt
1 t ground ginger
1/2 t ground cloves
3/4 c sugar/sugar blend
Combine dry ingredients in small bowl. Beat eggs in large bowl, stir in pumpkin and add sugar/spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425F oven for 15 minutes. Reduce temp to 350F bake for 40-50 minutes or until knife inserted near center comes out clean. Decorate with the 3 pecans, this will also hide your knife mark. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
I always forget to take a picture of it when it's done. I may actually add a picture to this post this week when I make it!
19 November, 2011
Tanya's Pumpkin Pie
07 July, 2010
12 March, 2008
Spanakopita - Spinich Pie
Servings: 6
Ingredients:
1 Bunch Dill Diced
2 Whole Egg
1 lb Feta Cheese
1 lb Fyllo Pastry
2/3 lb Green Onions Sliced
1 Whole Leeks Finely chopped
1 1/2 Cup Olive Oil
1 Pinch Pepper To taste
1 Pinch Salt To taste
2 lb Spinach
Directions:
* Clean and boil the spinach lightly.
* Strain it well and chop it.
* Brown the green onions and the leek lightly in a pot using half the olive oil .
* Remove from the heat and add the dill, the eggs, the spinach and salt & pepper.
* Oil a pan and spread half the sheets of fyllo sheets.
* Spread the spinach mix on top and sprinkle with Feta cheese and cover with the other sheets.
* Oil the top and bake in medium oven for about 1 hr.
11 March, 2008
Caramel Apple Butter Crisp
This recipe is for anyone who loves to pick the topping off the crisp.
* 7 Granny Smith apples, peeled and sliced to 1/4 inch thick
* 1 jar Stonewall Kitchen Caramel Apple Butter
* 1 stick unsalted butter, cut into 1/4-inch squares
* 1/2 cup Applejack, Calvados, Apple Cider or Apple Juice
Topping:
* 1 cup flour
* 2 cups quick oats
* 2 cups brown sugar
* 2 sticks cold butter, cut into pieces
* 2 cups pecans, chopped
* 1/2 teaspoon salt
* 2 teaspoons cinnamon
Place apple slices, apple butter, apple juice (or liquid of choice) and half of the butter pats in a bowl and mix together thoroughly.
Place in a 9-by-13-inch baking pan. Cover apple mixture with remainder of butter.
Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend ingredients.
Add butter, then pulse in 3- to 4-second intervals until mixture resembles coarse crumbs.
When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a 350-degree oven for 45 minutes. Serves 8.
09 February, 2008
Picnic Sandwich
1 package sheet puff pastry; thawed
1½ cups shredded cheddar cheese
1½ cups shredded Swiss cheese
4 tablespoons spicy mustard
½ cup sliced olives, green or black
¼ lb each sliced meat; ham, turkey, roast beef and corned beef
1 egg, beaten
Roll one sheet puff pastry gently with as little flour as possible; about 1/4” thick. Fit pastry in a spring form pan. Cut pieces to form the sides. Pinch pastry together with a little water.
Spread one tablespoon of mustard on bottom of pastry. Layer meat, olives, mustard, and cheese ending with meat.
Roll other sheet of pastry as tin as first and cut circle slightly larger than top of pan. Seal edges and brush top with beaten egg. (yes, that is a smiley face)
Bake 400 degrees for 45 minutes or until brown. Use lower third of oven so the bottom crust cooks. Cool before removing from pan and cool completely before cutting.
03 February, 2008
Double Crusted Cheddar Apple Pie
Serves: 6 Ready In: 30-60 minutes ***CHEDDAR DOUGH***
Ingredients:
2 2/3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold unsalted butter -- cubed
4 tablespoons cold vegetable shortening
4 ounces sharp Cheddar -- grated fine and chilled well
2 egg yolks beaten lightly with 1/3 cup cold water
Milk
***FILLING***
3 pounds McIntosh apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter -- cut into bits
Directions:
Make the dough: In a food processor combine the flour and salt. Add the butter and shortening and pulse until it resembles very coarse meal. Add the Cheddar and pulse until it again resembles coarse meal. Transfer the mixture to a bowl. Add the yolk mixture, tossing with a fork until it forms a dough. Add more cold water 1 tablespoon at a time, if necessary. Form the dough into a ball, flatten it into a disc, and dust with flour. Wrap the dough in waxed paper and chill for at least 1 hour or overnight.
Roll out half the dough 1/8-inch thick on a lightly floured surface. Fit it into a 9-inch (1-quart) glass pie plate and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling.
Make the filling: Preheat the oven to 450 degrees. Peel, core, and cut the apples into eighths. In a large bowl toss together the apples, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well. Transfer the filling to the shell and dot it with the butter.
Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk and cut slits in it with a sharp knife to form steam vents.
Bake the pie on a large baking sheet in the middle of the oven for 10 minutes. Reduce the temperature to 350 degrees and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.
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Per serving: 1860 Calories (kcal); 3g Total Fat; (1% calories from fat); 36g Protein; 419g Carbohydrate; 0mg Cholesterol; 1608mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 10 Other CarbohydratesAlan Hewitt
