Instructions
Preheat oven to 375 degrees
1. Roll pie dough flat on floured surface
2. Roll to approx 11″ disk – use cover as template
3. Put into pie tin
4. Parchment paper over crust
5. Be sure to DOCK bottom of crust – not too many
6. Insert metal pie tin
8. Make rim “roll under” for crust – glass
9. Make decorative edge (See Additional Note)
10. Glaze edge
11. Prebake crust 375 degrees 10 minutes
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12. Carefully pour in filling
13. Bake pie for 45 minutes
14. OPTIONAL: Top with pralines or toasted pecans
15. Cool at least 5 minutes before cutting
Use commercial pie crust or MAKE YOUR OWN
This recipe can be used with any fruit; cherry, rhubarb, strawberry rhubarb, strawberry, blueberry, etc.
PUMPKIN PIE FILLING
For pumpkin pies; instead of buying a can of pumpkin puree, try making your own.
COOK PUMPKIN PUREE
Notes DECORATIVE EDGE
Cut narrow triangles with leftover pie crust trimmings
Roll to create little curls, then chill
Apply to edge with egg wash (egg and water)
Refrigerate shell 1 hour before putting in filling
Cut pumpkin in half – remove seeds – cut into 1-2 inch pieces
Cook at 350 degrees for 1 hour
Mash roughly with potato masher
Drain overnight in cheescloth strainer in refrigerator or pie will be very watery
FILLING
2 CU pumpkin puree
1/4 CU dk brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp ginger
1/4 tsp salt
1 CU heavy cream
