Crust for a 12-inch Double Crust Pie
3 cups all purpose flour
1 tsp salt
6 TBS frozen Crisco or Leaf Lard cut into 12 pieces
10 TBS frozen unsalted butter cut into 20 pieces
1/2 Cup ICE cold water

1 egg , slightly beaten
Sift together flour and salt. Cut in shortening and butter until particles are about the size of peas. Add cold water, a little at a time to make a dough that will barely stick together using a fork to gently coax the pastry together. Refrigerate 20 minutes. Form a disk and divide dough into 2 equal parts. Roll each out on floured surface and fit into pie pans. Refrigerate dough lined pans for 15 minutes.

To blind bake for a single crust pie: Adjust oven rack to the lowest position and place a rimmed baking sheet on the rack. Then preheat oven to 400 degrees. Remove pie pan from refrigerator and line the crust with foil or parchment paper then fill with pie weights or dried kidney beans. Bake on a rimmed baking sheet for 15 minutes. Remove the foil and weights or beans and rotate the plate and bake for an additional 5 to 10 minutes. Remove pie plate and baking sheet from the oven and it’s ready to fill.



Why Aren't We Eating Pumpkin Pie?
Makes one 10 inch pie
1.5 cups baked sugar pumpkin, scoop out flesh and make smooth in food processor
1 cup drained candied yams from a 15 oz can
1/4 cup apple butter
3/4 cup packed brown sugar
1/8 cup maple syrup
1 TBS fresh lemon juice
1/2 tsp salt
1 TBS cinnamon
1/4 tsp nutmeg
2 eggs, beaten together well
3/4 cup evaporated milk

To a food processor add the yams, pumpkin, apple butter, brown sugar, maple syrup, lemon juice, salt, nutmeg, and cinnamon. Blend well making sure you have a smooth consistency. Mix the beaten eggs and evaporated milk. Then add the liquids to the food processor while it’s running. Mix well. Pour into prepared pie crusts. Bake 10 minutes at 425. Turn oven to 350 and continue cooking for 30-40 minutes until filling does not dance. Remove from oven and cool at least 2 hours . . .

After pie is cooled, top with real whipped cream and sprinkle with crushed ginger snaps and toasted pecans . . .. .then say . . "MMMMMMMMMM why aren't we eating more pie?!"

Why Aren't We Eating Pecan Pie?

3/4 cup packed light brown sugar
1/3 cup light corn syrup
1/2 stick melted unsalted butter (4 TBS)
1 TBS bourbon or dark rum
2 teaspoons vanilla extract
1/2 teaspoon table salt
2 large eggs slightly beaten
2 cups toasted pecans

You're going to need a prebaked single crust pie shell . . . see my recipe for details on baking blind . . . or just use your favorite crust recipe . . .

Combine all the ingredients except for the pecans and mix thoroughly making sure you get out the brown sugar lumps. Add the toasted pecan halves and gently incorporate.

Bake at 350 degrees for 25-35 minutes or until it stops dancing . . .