The other day, I happened to be browsing through PEOPLE magazine’s Country special. While I know nothing about country music, I am always open to new sources for recipes. And there, low and behold on page 74 was a story on “Blue Ribbon Pies” that featured four top desserts from four different state — it was too tempting to pass up! I decided to give “Cheryl Christiansen’s Pumpkin Pie” a try — how could the best pie in Kansas be wrong! My pie making experience is extremely limited (see previous post listing, below) but this seemed simple enough. Make the crust from flour, salt, shortening and 1 egg white. Roll it out and fit nicely into pie pan. Then, mix the filling: sugar, brown sugar, salt, cinnamon, ginger, cloves, two eggs, one can of pumpkin pack and one can of evaporated milk. Pour into the crust and bake for about 50 minutes. The result was a pretty damn perfect pumpkin pie. The filling was light and flavorful, the crust tasty but not distracting. Mine didn’t turn out quite as pretty as Cheryl’s — I’m still a novice when it comes to rolling dough — but I’d definitely do it again. Would be a great thing to bring as a guest to a Thanksgiving dinner! I couldn’t find the recipe online, so click through to the next page to read in full. — Angela M.
And, if you’re not a fan of pumpkin, but are in need of another dessert idea for T-day next week, I still LOVE LOVE LOVE Jamie Oliver’s Apple Pie. Click here to see that post!
Click through here for prize-winning pumpkin pie recipe.
Cheryl Christiansen’s Pumpkin Pie — as seen in PEOPLE magazine’s Country issue
for the crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tbls ice water
1 egg white, beaten till frothy
Combine flour and salt. Add in shortening a little at time until the mixture forms clumps the size of small peas. Add the water a little a time until the mixture holds together. Roll out dough and fit into 9-inch pie plate. Trim and flute edges. Brush bottom with egg white. Chill while you make the filling.
for the filling
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 15oz can of solid pumpkin pack
1 12oz can of evaporated milk
Preheat oven to 425. Blend first six ingredients in medium sized bowl. In a second larger bowl, beat eggs slightly. Stir in the pumpkin, then add sugar-spice mixture. Gradually stir in milk. Pour the mix into prepared crust. Bake for 15 minutes, then reduce heat to 350 and bake another 40-50 (I needed 50 — and five more would not have hurt), until knife inserted into middle comes out clean. Cool on a rack and enjoy with lots of whipped cream. Yum!