Favorite Pastry for 9-Inch One-Crust Pie -- (see recipe)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks -- slightly beaten
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
1 pint vanilla or toffee chip ice cream
Brown Sugar Meringue -- (recipe follows)
BROWN SUGAR MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla
Heat oven to 425 degrees F. Prepare pastry. Mix remaining ingredients except
ice cream and meringue. Pour into pastry-lined pie plate. Bake 15 minutes.
Reduce oven temperature to 350 degrees F. Bake until knife inserted in
center comes out clean, about 45 minutes longer. Refrigerate baked pie at
least 1 hour. Soften ice cream slightly; press into waxed paper-lined pie
plate, 8 × 1 1/2 inches. Freeze until solid. Just before serving, heat oven
to 500 degrees F. Prepare Brown Sugar Meringue. Unmold ice cream and invert
on pie; remove waxed paper. Spoon meringue onto pie, covering ice cream
completely and sealing meringue to edge of crust. Bake until golden brown, 2
to 3 minutes. Serve immediately.
BROWN SUGAR MERINGUE:
Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1
tablespoon at a time; continue beating until stiff and glossy. Do not
underbeat. Beat in vanilla.
Makes 1 Pie
Favorite Pastry for 9-Inch One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 tablespoons
water (2 to 3 tablespoons)
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary). Gather pastry into ball; shape into
flattened round on lightly floured cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into
plate, pressing firmly against bottom and side. Trim overhanging edge of
pastry 1 inch from rim of plate. Fold and roll pastry under, even with
plate. Flatten pastry evenly on rim of pie plate. Press firmly around edge
with tines of fork, dipping fork into flour occasionally to prevent
sticking. Or build up edge of pastry. Place index finger on inside of pastry
edge and knuckles (or thumb and index finger) on outside. Pinch pastry into
V shape; pinch again to sharpen. Fill and bake as directed in recipe. For
Baked Pie Shell: Heat oven to 475 degrees F. Prick bottom and side
thoroughly with fork. Bake 8 to 10 minutes or until light brown;
.
Makes 1 Crust
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