Pies
Traditional Pumpkin Pie
2 cups all-purpose flour 3/4 teaspoon salt 2/3 cup shortening 4 to 6 Tablespoons water FILLING: 6 eggs 1 can (29 ozs.) solid-pack pumpkin 2 cups packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon each ground nutmeg, cloves, and ginger 2 cups evaporated milk In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-inch pie plate. Place pastry in plates; trim pastry (set scraps aside if leaf cutouts are desired) and flute edges. Set shells aside. For filling, beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat until just smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. If desired, cut the pastry scraps with a 1-inch leaf shaped cookie cutter; place on an ungreased baking sheet. Bake at 350 degrees for 10-15 minutes or until lightly browned. Place on baked pies.
