Vegetable Pies

The smell of pumpkin pie house evokes images of family and celebration, delicately seasoned with love, comfort and good cheer. It is the ubiquitous dessert fall and harvest. Whether served hot or cold, the crust home or pre-made, pumpkin pie ends an autumn meal.

Many cooks are afraid to try recipes pastry house, but in reality they are quite simple. The most important thing to consider is your liquid and the real heat of your oven. It's a good idea to keep the thermometer in the oven so that you can monitor how you're really hot cooking. Below is a simple pastry recipes:

Yield: 1 9-inch (4-cup volume)

1 cup all-purpose flour (unbleached flour is great)

1 / 2 teaspoon salt

1 / 3 cup vegetable shortening, or margarine

2-3 tablespoons cold water (cold is very important).

Mix flour and salt in a medium bowl, cut in vegetable shortening until the mixture is crumbly. Sprinkle with water a little at a time until they become wet and mix until the mixture holds together. Do not overmix or your crust will not puff.

Then, shape the dough into a ball and place on a lightly floured surface. Deployment to 1/8-inch thick and line pie plate with crust. Trim the edges, leaving a surplus of 1 inch to fold under and crimp.

If you make two pies, double all ingredients above, follow the recipe above, but divide the dough in half.

To make a pumpkin pie really delicious, make the batter ahead, if you need a little more time on the day of your big meal, but Pour the batter into the pie shell just before cooking. This keeps the crust crispy. Add a sprinkling of cinnamon or nutmeg on top of your pie, but be careful because they are very powerful spices. Be sure you follow the instructions say to start with a high temperature cooking, then reduce heat halfway through cooking. Failure to follow this step will result in a soggy, crust.

Even store-bought crust can be given a key homemade using interesting crust decorative seaming. One of my favorites is to take pieces of left over crust (after cutting) and how they fall off to decorate the edges or center of the pie.

There are a variety of recipes pumpkin pie and it is even possible to make a pumpkin pie using fresh pumpkin, however, canned pumpkin often yields more reliable results with less work. Here is a recipe very easy for you to follow:

Simple Pumpkin Pie

8 servings

Ingredients

3 / 4 cup granulated sugar (you can substitute ½ cup sugar + ¼ cup brown sugar for better flavor)
1 / 2 teaspoon salt
1 tsp teaspoon ground cinnamon
1 / 2 teaspoon ground ginger
1 / 4 c. teaspoon ground cloves

1 / 4 teaspoon ground nutmeg
2 large eggs
1 can (15 ounces) packaged (canned) pumpkin
1 can (12 fluid ounces) evaporated milk
A raw shell 9 inch (4-cup volume) deep dish pie
whipped cream or dessert topping.

1. Mix sugar, salt, cinnamon, ginger, nutmeg and cloves in small bowl. Beat eggs in a separate bowl. Stir in pumpkin and sugar-spice mixture. Slowly stir in evaporated milk.
2. Pour the mixture into the pie crust into prepared pan.
Bake in oven preheated to 425 ° F for 15 minutes. Reduce heat to 350F and bake 40-50 minutes or until knife inserted in center comes out clean.

3. Cool on wire rack 2 hours. Serve immediately or refrigerate. Garnish with whipped cream before serving.

It is possible to substitute 1 ¼ c. tsp spices for pumpkin pie spice, but the taste is not quite the same thing.

If you choose to prepare the whipped cream house (and you should), just whip a little container of whipped cream with ¼ cup sugar and 1 teaspoon vanilla until stiff. If you wish, you can even add a pinch of cinnamon to your whipped cream for an extra s.