Mrs. Fer­ren’s ap­ple but­ter pump­kin pie

Post Tribune (Sunday) - - News -

Makes 10 slices

Crust

1 cup sifted Pills­bury flour 1⁄2 tea­spoon salt 1⁄3 cup short­en­ing 3-4 ta­ble­spoons cold wa­ter

Fill­ing

1 cup ap­ple but­ter 1 cup canned pump­kin 1⁄2 cup firmly packed brown sugar 1⁄2 tea­spoon salt 3⁄4 tea­spoon cin­na­mon 3⁄4 tea­spoon nut­meg 1⁄8 tea­spoon ginger 3 eggs, well beaten 3⁄4 cup evap­o­rated milk To make crust, in large bowl, sift to­gether flour and salt. Cut in short­en­ing into flour mix­ture un­til par­ti­cles are the size of small peas. Sprin­kle 3-4 ta­ble­spoons cold wa­ter over mix­ture, toss­ing lightly with a fork un­til dough is moist enough to hold to­gether and form into a ball.

Roll dough onto a floured sur­face to make a crust a half-inch larger than a 9-inch cir­cle pie pan. Fit crust into pie pan and flute edges.

To make fill­ing, com­bine all in­gre­di­ents and mix thor­oughly.

Pour fill­ing into pie crust. Bake at 425 de­grees for 40 to 45 min­utes.

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