Pumpkin Orange Pie Recipe
Photo source: Grandmother's Kitchen
A tasty pumpkin pie with a light orange flavor twist.
1 (9") pastry (pie). shell - If you are making a homemade shell flute the edges.
2/3 cups lightly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon grated orange rind
2 eggs, slightly beaten
1 1/4 cups canned or sieved cooked pumpkin
1 cup milk
1/3 cup strained orange juice (no pulp)
1/4 cup water
1/4 teaspoon vanilla
The Crust if you are making:
Makes (2) 9" Crusts
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup shortening
4-5 tablespoons cold water
The Pumpkin Pie
Preheat oven to 450 degrees F
Mix together brown sugar, cinnamon,salt,ginger,nutmet and grated orange rind
Blend in the eggs
Stir in the pumpkin,milk,orange juice, water and vanilla. Mix all together
Turn the filler into the pie shell and bake at 450 degrees F for 10 minutes then reduce the heat to 325 degrees F and continue baking about 40 minutes longer, or until the pumkin custard is almost set. Serve with fresh whipped cream.
The Crust If you are making:
Measure the flour into a mixing bowl and mix in the salt, add in the shortening.
With a pastry blender or two knives, cut in until you have it the consistancy of coarse meal.
One spoonful at a time, sprinkle with the cold water.
Mix lightly with a fork until the dough clings together and cleans easily from the bowl.
Seperate into two evenly sized flattened balls and chill until you are ready to use.
To Roll Pastry:
Use a lightly floured surface or a pastry cloth and lightly floured rolling pin.
Roll each of the flattened balls.
If you only require one for the recipe, then just do one and you can freeze the other until you need it.
If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust.
Roll out the crust so it is about 1" larger than the plate you are putting it in.
To Line The Plate:
Roll the pastry over your rolling pin and transfer it to the pie plate.
Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry.
For Baked Pie Shells:
Flute the edge of the pastry in your favourite way. Prick with at fork at 1" intervals and bake in a preheated over 450Degrees for 10-12 minutes or until golden brown. Cool before adding the cooked filling.
For Unbaked Pie Shells:
Prepare as above but do not prick the pastry. Add the uncooked filling and bake as directed in the filling recipe.
Double Pie Crusts:
Add filling to the pastry lined pie plate and moisten the edge. Roll out the top crust, roll over rolling pin and unroll on filled pie.. Trim off the excess pastry; seal the edge and flute. Make slits in the centre to allow steam to escape. Bak as directed in the filling recipe.