10/8/10

Shabbat is Coming!

I am in charge of making our dessert for Shabbat... So, although it is not one of my favorites, my mom and brother love it! So,  I will attempt to make Pumpkin Pie! Here is the recipe:
Crust:(note: this makes two crusts, if one crust is all you need, then half this recipe)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks chilled unsalted butter, cut into small pieces

Directions:

TO MAKE the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

ADD 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.


DIVIDE dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

TO FORM the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.


FIT gently into bottom and side of pie plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.



Filling:(note: this filling recipe makes one pie, if you want to make two, then you will need to double these ingredients)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) 100% Pure Pumpkin (Any brand of your choice)
  • 1 can (12 fl. oz.) Evaporated Milk (Again, any brand of your choice)
  • Whipped cream (optional) 

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie crust.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Optional)

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And just a couple other sabbath songs we listen to while cleaning and cooking on preparation day...



Have a wonderful Shabbat!!!
My next post will be the Young Maiden's Daybook, so check back on Monday!
Until then...

2 comments:

  1. you beat me to it... I want to make pumpkin pie so bad... it looks wonderful... you did a great job!!!
    {{hugs}} Auntie

    ReplyDelete
  2. One of my favorite things to bake is making a pie crust. I'm game any day. Thank you for sharing!
    carmen

    ReplyDelete

:)