Classic Pumpkin Pie By My Great Grandma Bessie
This Pumpkin Pie Recipe has been in my family forever. I was looking at it the other day, and thinking I needed to recopy it on to a clean piece of paper. The paper it's on now is stained from years of use. Then I thought -- Naw, this paper had character, and you can see how much love is in this recipe. As I look around the net, I see this recipe is pretty common. My bet is that my Great Grandmother Bessie, the pie maker in our family, got this recipe off the back of Eagle Brand Sweetened Condensed Milk.
Ingredients
1- 9 inch unbaked Pie Shell
1- 16 ounce can of Pumpkin
1 can Sweentened Condensed Milk
3 large eggs
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cardamon
1/2 tsp Salt
Directions
Preheat your oven to 425 Degrees
In a large bowl combine all ingredients, mixing well. Then pour into your pie shell. Bake at 425 for 15 minutes, then reduce your oven to 350 degrees, and bake for 35-40 minutes. Check your filling with a knife, and bake until filling is set.
Serve with whip cream
If you are wanting a "Classic Apple Pie" the following was found here at:
http://www.gardenguides.com/recipes/appl...
It's a lovely lovely Classic Apple Pie recipe that turns out a fabulous pie! And I am a picky pie eater!
The next pie is Minced Meat. I am not a fan of Minced Meat anything, however, it's a tradition at both Thanksgiving and Christmas. You can find a pretty good recipe, if you like Minced Meat here:
http://www.bellaonline.com/food_and_wine...
Lemon Meringue Pie has always been a family favorite in our house - My Great Grandmother Bessie who is our pie baker, passed her gift down to my sister Lisa.
This following recipe I found in Gourmet - http://www.epicurious.com/run/recipe/vie...
This pie is sweet and tangy!!! It's really yummy!
Lemon Meringue Pie
For shell
1 recipe Pastry Dough for a single-crust 9- to 10-inch pie
raw rice or pie weights for weighting shell
For filling
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
For meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Make shell:
On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes.
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