Pies!

Tis the season for pies, right? Here's two we've done this week!

Praline Pumpkin Pie

Pastry for pie crust (below - 1/2 the recipe for 1 pie)

2 large eggs

1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. ginger

1/8 tsp. cloves

1 can (16 ounces) pumpkin

1 can (12 ounces) evaporated milk

Whipped cream if desired

1/3 c. brown sugar

1/3 c. chopped pecans

1 tbls. butter, softened

1. Heat oven to 425 degrees. Make pastry. Pat in pie pan. Cover edge of pie crust with foil. Partially bake for 10 minutes. Remove foil (save foil) and bake 2 more minutes.

2. Beat eggs slightly. Beat in remaining ingredients except cream.

3. Cover edge of pie crust with foil again. (Remove foil for last 15 mins. of baking.) Pour filling into pan.

4. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 minutes longer. Mix brown sugar, pecans, & butter. Sprinkle over pie. Bake 10 minutes longer or until knife comes out clean. Cool on rack 2 hours. Serve with cream.

Michele

Chicken Pot Pie

1 pkg. (10 ounces) frozen peas & carrots

2 potatos cooked & chopped

1/3 c. butter

1/3 c. flour

1/3 c. chopped onion

1 tsp. salt

1/2 tsp. pepper

1 tsp. cumin

1/2 tsp. garlic powder

1 tsp. oregano

1 can (14 oz.) chicken broth

2/3 c. milk

2 1/2 c. -3 c. chicken or turkey cooked & chopped

Pastry for two 9-in. pie crust (recipe to follow)

1. Melt butter in saucepan over medium heat. Stir in flour, onion, and seasonings. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in chicken & veggies. Remove from heat.

2. Heat oven to 425 degrees.

3. Make pastry. Roll two-thirds of the pastry into 9 in. circle. Ease into ungreased pan. Pour chicken mixture into pasty-lined pan.

4. Roll remaining pasty into circle. Cut out designs with 1 inch cookie cutter. Place over chicken mixture. Arrange cutouts on pastry. Turn edges under and flute.

5. Bake about 35 minutes until golden brown.

Michele

Two-Crust Pie Pastry

2 c. flour

1 tsp. salt

2/3 c. + 2 tbls. shortening or softened butter

4-5 tbls. cold water

1. Mix flour & salt in medium bowl. Cut in shortening, using tow knives or a pastry cutter, until particles are sixe of small peas. Sprinkle with cold water until all flour is moistened & pastry almost leaves side of bowl. (1-2 tsp. of water can be added if needed.)

2. Gather pastry into a ball. Divide dough in half. Shape into flattened round on slightly floured surface. Can be wrapped in plastic wrap and refigerated for 1/2 an hour to firm it up if desired.

3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 in. larger than upside-down pie plate. Fold pastry into fourths & place in pie plate. Unfold and press firmly against the bottom & side (do not strecth).

4. Bake as directed by instructions of pie recipe!

Michele Peterson