November 13, 2015

Me Oh My I Love Pie


Food can evoke so many feelings and memories of time shared with loved ones, and many of my memories of food, cooking, and baking are tied directly to my grandmothers.

I was blessed with two of the very best grandmothers that a girl could every ask for.   I will forever be grateful for the many, many blessings they brought to my life.  

  My two grandmothers were the very best people I have ever known.  Loving and kind, and filled with joy.  They loved me and showed me how to love in return.

Pie reminds me of my sweet maternal grandmother.  She was the very best pie baker.  The first thing I ever made was a chocolate cream pie, and I learned from her.   I was barely able to stand up to the stove when she walked me through the process.  She always made pumpkin pies, chocolate pies. lemon pies, and banana cream pies.

I am honestly not sure what recipe she used for her pumpkin pie, but the one pictured here tasted just like hers.  (And she always, always wore an apron1)

(By the way, if you accidentally buy sweetened condensed milk instead of evaporated milk like I did, don't panic.   You can substitute cream, half and half, or milk.  It will work perfectly.  I promise.)

So in memory of my beautiful grandmother, I give you this pumpkin pie recipe:

Pumpkin Pie

3/4 cup sugar
1 tablespoon of pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1 can (15 oz.) 100% pure pumpkin
12 ounces of half and half
1 package refrigerated pie crust

Mix sugar, pumpkin pie spice in a small bowl.  Beat eggs in a large bowl.  Stir eggs into pumpkin and sugar-spice mixture.  Stir in half and half.

Place one of the refrigerated pie crusts into a deep pie dish.  Press top of crust with fork tines and poke bottom of  crust with the same fork.  Pour filling into pie shell.   Using a pumpkin cookie cutter, cut out pumpkin shapes from the second pie crust and place on top of pie.

Bake in a 425 degree F oven for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for 50 minutes or until knife inserted in center comes out clean.  Cool for two hours.  Serve immediately or refrigerate.

(This recipe was adapted from Libby's Pumpkin Pie Recipe.)





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