An American holiday favorite (and a perfect breakfast food).
Pie crust:
1 and 1/4 cup flour
1/3 - 1/2 tsp salt (Depends on whether butter is salted or not.)
1/3 cup softened butter.
(Note: No water! I did not forget, I mean no water. You want to know where light flaky pie crusts come from? This is where. If you absolutely have to, only sprinkle a tiny bit of water to get the dough to bind, as little as possible. I have also heard of some cooks using vodka instead of water so that the alcohol cooks off, but I have not tried this yet.)
Mix until crumbly but will stick together if you mash it into a ball. (Do not overwork the dough. If you do, the crust will be tough.) Put out on flat surface that has been liberally dusted with flour and roll to 1/5 inch thickness. You know how thick a pie crust should be, right? It doesn't rise much. Yes, it will be bit difficult to manage getting from the cutting board to the pan because it does not hold together as nicely as the crusts made with water, but the effort is worth it. I just put the (9 inch) pie pan face down on the dough on the cutting board and flip the entire thing over.
Shape crust to pie pan. Patch if necessary (it's o.k., no one sees the bottom). Try to make a nice ridge to expand the top of the pie pan a bit.
Pumpkin filling:
~ 1 15 oz can of cooked, mashed pumpkin pack
~ 1 12 oz can of evaporated milk
~ 3 or 4 eggs (depending on size)
~ 1/3 cup brown sugar
~ 1/2 tsp salt
~ 2 tsp cinnamon
~ 1/2 tsp (heaping a wee bit) ginger
~ 1/2 tsp nutmeg
~ 1/4 tsp cloves
Mix all together until smooth and pour into pie shell.
Pop into the oven to bake at 425 degrees for 45 to 55 minutes. The filling will rise a bit during baking. Knife inserted in middle should come out mostly clean.
Cool and serve with a bit of fresh cream whipped with a bit of sugar and a wee bit of vanilla.
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Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
