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Maple Pumpkin Pie cont.
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In a small bowl, combine flour and salt; cut in shortening until
crumbly. Gradually add water, tossing with a fork until dough forms a
ball. Cover and refrigerate for 15 minutes or until easy to handle.
Meanwhile, in a small mixing bowl, combine the filling ingredients.
On a lightly floured surface, roll out dough to fit a 5-in. pie
plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of
plate; flute edges. Pour filling into crust. Bake at 375° for
40-45 minutes or until a knife inserted near the center comes out
clean. Cool on a wire rack. Store in the refrigerator.
Yield: 2 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |