Pumpkin Pie/Pecan Pie – Adam Walter
Pie Crust:
3 cups of flour
1 c. shortening
1 tsp. salt
1 egg
1/3 c. cold water
1 T. vinegar
Mix dry ingredients, cut in shortening, add liquid slowly, don’t over mix! Roll thin to 1/8” form and trim in pie pan.
Pumpkin Pie
1 ½ c. brown sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
1 pinch of nutmeg
4 eggs
1 can Libby’s pumpkin
2 cans sego milk
Pre-bake crust for 5 minutes. Add filling. Bake for 1 hour and 5 minutes at 350 degrees (dutch oven, 8 coals on the bottom and 16 on top).
Pecan Pie
4 eggs
2/3 c. sugar
¼ tsp. salt
1/3 c. butter
1 c. corn syrup
1 tsp. vanilla
1 c. pecans
Mix ingredients. Place in pre-baked crust. Bake for 50 minutes at 350 degrees. (Dutch oven, 8 coals on the bottom and 16 on top).