Southern Pumpkin Pie | FUELING A SOUTHERN SOUL скачать в хорошем качестве

Southern Pumpkin Pie | FUELING A SOUTHERN SOUL

Southern Pumpkin Pie is everything you love about a classic pumpkin pie. Smooth and creamy with a flaky homemade crust. To find the full post head to https://www.fuelingasouthernsoul.com/... Pie Crust 2 Cups Flour 6 Tablespoons Butter 6 Tablespoons Lard or Shortening 1 Teaspoon Salt 5 Tablespoons Ice Water + more if needed Milk & 1 Tablespoon of Sugar – for brushing the top Pumpkin Filling 1 – 16 Ounce Canned Pumpkin 3/4 Cup Honey 3 Eggs 2/3 Cup Cream 1/2 Cup Milk 1 Teaspoon Cinnamon 1/2 Teaspoon Ginger 1/4 Teaspoon Nutmeg 1/4 Teaspoon Cloves 1/2 Teaspoon Salt Pie Crust note – this pie crust recipe makes 2 crusts. You will only need one for Pumpkin pie. You can save the other half for another pie, in the fridge for 5 days, or wrap airtight and freeze for up to 6 months. Preheat the oven to 375 degrees. In a large bowl, add in flour, salt, cold butter, and lard. Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing. Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury (could be all the way up to 10 tablespoons total depending). You want the dough to just begin to come together. Do not add too much water. Sprinkle flour out onto the counter and place the dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Cut the dough into 2 equal-sized balls. You will use 1 for this recipe and reserve the other half for another pie or store for later use (see the note above). Roll out the dough ball with a rolling pin until about a 1/4 inch thick, or until it is slightly larger than your deep pie plate. NOTE – you want to have an excess dough that hangs over the sides for the edge so make sure you roll out big enough for that. Lay the bottom pie crust in the bottom of the pie plate. Make sure you tuck into the edges. Be gentle with the dough. Crimp the edges how you like. Place a piece of wax paper or parchment paper over the top of the pie crust and push down slightly. Place a jar of baking beans on to and spread out making sure to get to the bottoms and edges. Place the pie crust in the oven to blind bake for 20 minutes. Remove from oven, remove beans and paper and continue with the rest of the pumpkin pie recipe Careful, the beans will be hot. Pumpkin Filling Stir together pumpkin, honey, and the spices and whisk to combine. Add in eggs and whisk. Stir in the cream and milk until smooth. Pour the pumpkin filling into the blind-baked pie crust and place back in the oven for 55-60 minutes. You want the center to just be set. Do not overbake. Remove from the oven and enjoy!