Ingredients
- flour
- 2 cups
- whole-wheat flour
- ¾ cups
- sugar
- 3 tbsp
- salt
- 1 tsp
- cinnamon
- 3½ tsp
- nutmeg
- 1 tsp
- cloves
- ¼ tsp
- butter
- ½ cups (1 stick)
- crisco
- ½ cups
- water (very cold)
- 1 cups
- milk (very cold)
- ¼ cups
Instructions
- All fat ingredients, water, utensils, bowls and pie plates should remain very cold throughout. Periodically put everything in the refrigerator or freezer to quickly re-cool them.
- In a large bowl, whisk together flour, whole-wheat flour, sugar, salt, cinnamon, nutmeg, and cloves and mix thoroughly. Cut up butter and crisco add to bowl. Cut the butter and crisco into flour using pastry blender. KEEP MIXTURE/UTENSILS COLD.
- Mix water and milk and keep refrigerated. Pour in half of water mixture and gently gather dough into a ball with hands. Continue adding small amounts of water until mixture just stays together as a dough ball. DON’T ADD TOO MUCH WATER. Refrigerate as needed.
- Break dough into two parts, and roll out into two pie crusts. Line two 9” cold glass pie plates. Store finished crusts/pie plates in the freezer until needed. Ingredients (pumpkin mixture): pumpkin puree (strained) 4½ cups dark brown sugar 2.25 cups salt 1¼ tsp cinnamon 4 tsp nutmeg (fresh grated) 1 tsp ginger (fresh grated) 1 tsp cloves (fresh ground) 1 tsp lemon zest 1 tsp vanilla extract 1 tsp heavy cream (fresh) 1 cups evaporated milk 3 cups (two 12oz cans) eggs 6
- Preheat 425°F, put rack in the middle position. Bake at 425°F for 15min. Bake at 350°F for 40min. Cool pies completely on rack.
- In a large sauce pan, over medium/low heat, whisk together pumpkin puree, dark brown sugar, salt, cinnamon, nutmeg, ginger, cloves, lemon zest, and vanilla extract. Stir until the sugar melts and the ingredients are well-combined.
- Add heavy cream and evaporated milk, and whisk mixture until bubbling. Add eggs, one at a time, and stir gently until bubbling.
- Pour mixture into cold pie crusts and bake.
Notes
freshness of ingredients. Using freshly ground flours, fresh pumpkin puree, high quality heavy cream and butter, freshly ground/grated spices, and fresh high quality eggs will make very high quality pies.