This looked good to me. I would probably kick up the spicing because I like a dark and spicy pumpkin pie, firm and almost waxy, and I like a bit of molasses put in it.

http://kidscooking.about.com/od/pies/r/ ... opping.htm

I did find a recipe for pumpkin pie with pecans on the bottom. Naturally, I forgot to bring the book, but it's in Pillsbury's Best of the Bake-Off of 1958 or something. I'll do it tomorrow.

Correction: 1959.
Praline Pumpkin-Custard Pie from Mrs. W. W. Douglass

Prepare recipe for one-crust pastry using 9-inch pan. Do not prick crust.

Combine...
1/3 cup pecans, finely chopped
1/3 cup firmly packed brown sugar and
3 tablespoons soft butter; press gently into bottom of pie shell. Prick sides with fork.
Bake...
at 450 for 10 minutes. Cool at least 2 minutes.

Pumpkin-Custard Filling
Combine...
3 slightly beaten eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 tablespoons flour
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves and
1/4 teaspoon mace in mixing bowl.
Add...
1-1/2 cups pumpkin, cooked or canned; mix well.
Add...
1-1/2 cups hot light cream gradually; blend well. Pour into pie shell.
Bake...
at 350 for 50 to 60 minutes. Cool.

Pie Lady wrote:This year for both Mr. Pie's and my office parties, I decided to make mini pumpkin pies. From the recipe for Mini Libby's Famous Pumpkin Pies, it looks like the basic pumpkin pie filling (minus 2 eggs) fills 4 shells. So I would guess that any basic, 9" pumpkin pie variation would fit in 4 shells, assuming the filling isn't whipped, etc. However, the shells in this recipe are store-bought, and I want to make them from scratch. Does anybody know how many 4" crusts one gets from a basic pie crust recipe (mine is 1-1/4 or 1-1/2 cups flour, 2/3 cup butter)? Or how much dough, by weight, equals a 4" pie crust? I'd rather roll out individual crusts than stamp them out, because then you end up with scraps that either get tossed or tough from re-rolling.

I could get 16 crusts by tracing around the tin and cutting, then I squished some scraps together to make 19. I don't know how tough those will be. I'm making pies that will be filled and baked, not blind baked, so they won't shrink at least. I found this was easy and less time consuming than dividing dough into 16 pieces and rolling and crimping each separately (these will just have standing, slightly petaled rims) but they won't be as attractive and it leads to a lot of waste.

You need approximately 3 ounces of dough per tin, if you decide to roll each and crimp like a full-size pie, more if you want high rims or a thick crust.

I could use some help for a pie this weekend. I promised pie for a friend's birthday, but we're going meeting for dinner, which means I'll have to bring it along with me. In this heat, I'm not sure how pie dough will react. Anyone have a good recipe for a pie in a graham crust that can go unrefrigerated? Something with a cooked fruit filling might be nice in this weather.

Thanks!

Hi,

I made a pie on Saturday. I baked it and cooled it just in time to be eaten.

I baked it just before for two reasons: 1) Available time, and 2) Since it has been so humid, I wanted to provide a crisp crust over a somewhat wilted crust.

I don;t know if I was being too conservative, because the pie was eaten promptly by all. Not enough time out to see the if crust would wilt in the humidity.

Otherwise, it was a straightforward uneventful pie making experience.

Regards,

Pie Lady wrote:I could use some help for a pie this weekend. I promised pie for a friend's birthday, but we're going meeting for dinner, which means I'll have to bring it along with me. In this heat, I'm not sure how pie dough will react. Anyone have a good recipe for a pie in a graham crust that can go unrefrigerated? Something with a cooked fruit filling might be nice in this weather.

You could do a fruit tart or something like that with a pate sucree crust.

I don't recall, having not had any blackberries lately. How seedy are they, usually? I want to make a blackberry pie for a party on Saturday, but not cause dental damage to others. Maybe if I just put a sign "has seeds but is delicious"?

irisarbor wrote:Did you ever watch the movie Waitress?
That movie just made me obsess on pie for weeks.
I never did get the falling in love strawberry chocolate pie right.
Maybe I'll try again-
The mistakes are still good to eat.

Fresh-Baked Pie Has Aromatic Role in ‘Waitress’ Musical

http://www.nytimes.com/2016/04/27/theat ... tcore-ipad