Combine Tenderflake pastry with canned pure pumpkin and a Thanksgiving tradition can be enjoyed all year round.
|PASTRY: (Makes 2 Pie Crusts)|
|1.75 cups||(425 mL) Flour|
|.75 tsp||(3 mL) Salt|
|.75 cup||(175 mL) Tenderflake® Lard|
|4 tbsp||to 5 (60-70 mL) Ice water|
|1||Egg, plus 2 yolks|
|2 cups||(500 mL) Canned pure pumpkin|
|.5 cup||(125 mL) Half and half cream (10%)|
|.25 cup||(60 mL) Butter, melted|
|1 tsp||(5 mL) Vanilla extract|
|.5 cup||(125 mL) Light brown sugar|
|.5 cup||(125 mL) Sugar|
|1 tsp||(5 mL) Cinnamon|
|.5 tsp||(2 mL) Ginger|
|.25 tsp||(1 mL) Ground cloves|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
PREHEAT oven to 350°F (180°C).
ROLL out one pastry round on a lightly floured surface with a floured rolling pin until slightly larger than an upside down 9-inch (23 cm) pie plate. Transfer into pie plate. Flute edges with floured fork or fingers. Place on a baking sheet.
WHISK eggs and yolks together in a large bowl. Add remaining ingredients and stir to combine. Pour into pie shell and cover fluted pastry edge with aluminum foil to prevent over browning.
BAKE in preheated oven for 30 minutes. Remove foil from edge and bake an additional 20-25 minutes or until filling in center is set.
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