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Thursday, Feb 09, 2012 09:19:47 PM |
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 W E B C A M S 
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Grandma's Homestead Pumpkin Pie From LeeAnn Miller You saw it Tuesday, November 1, 2005 Ingredients In order to save time, we like to mix a large batch of pie crust crumbs and liquid mix and store them in the refrigerator. When we are ready to use it, we can put together a pie, quiche, or pot pie in quick order. The following recipe makes three 9 1/2 single pie shells. Instructions Mix the dry ingredients with a wire whisk. Add the butter and shortening, rubbing them together with your fingers until it resembles corn meal. Place in a plastic bag and store it in the refrigerator until very cold. The will keep in the refrigeratorfor 2 to 4 weeks. In a separate container, mix the following: Instructions Store in refrigerator until ready to use. This will keep in the refrigerator for 3 days. For one single pie shell, mix 2 cups of crumbs with 5 Tablespoons of liquid mixture. Toss gently with a spatula, then form into a ball with your hands. You need to gently work and mold until the ball is soft and easy to roll. Using your rolling pin, roll out onto a floured surface about 11" in diameter and 1/8" thick. For double pie shell do the above technique two times. Make the pie filling. Preheat oven to 375 degrees. Mix pumpkin, sugars, eggs, cinnamon, salt, pumpkin pie spice until well blended. Add evaporated and regular milk, reserving 2 cups filling, pour the remainder into raw pie shells. After you place pies in the oven, pour 1 cup of the reserved filling into each pie. Bake approximately 2 hours or until knife inserted in the center comes out clean. Cool 1-2 before cutting. This is a light, fresh tasting pumpkin pie. More Good Morning West Virginia and Eyewitness News at Noon Recipes
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