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Let’s make another vintage recipe! I thought it would be fun to make a yummy holiday pie, so I turned to my old reliable- Cooking Magic! Today we are making a Crunchy Pecan-Topped Pumpkin Pie.
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RECIPE:
Crust-
3 cups flour
1tsp salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice water
1 TBSP white vinegar
Pie-
mix together
2 cups canned pumpkin
2/3 cups firmly packed brown sugar
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
mix in until smooth
2 eggs slightly beaten
1 cup cream
Pour into pastry shell. Bake at 350 degrees 50 min.
While pie is baking, prepare,
Crunchy Coated Pecans
melt in a small skillet over low heat
4 TBSP butter
add 1 1/2 cups pecan halves
Turn and move pecans gently with a spoon until they are thoroughly coated with butter. Measure into a medium-size bowl
4 TBSP brown sugar
add pecans to the brown sugar and coat thoroughly.
When pie has baked 40 min, quickly arrange the pecans on top of pie and return to oven. Continue baking 10-20 min, or until a knife comes out clean.
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Laci Fay
PO Box 2684
Cedar City, UT
84721
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xx
Laci
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes