Real Pumpkin Pie
Crust: 1 cup flour 1/2 tsp salt 1/4 TBS sugar 1/2 cup shortening 1 egg 1 1/2 TBS water (ice cold) 1/4 TBS vinegar Mix flour, salt, sugar, then cut in shortening with fork or pastry cutter until crumbly. Add egg, water and vinegar. Scrape out of bowl onto floured surface. Roll into ball, plastic wrap and refrigerate 1/2 to 1 hour. Roll dough onto a floured surface. Filling: 1 4-6 inch cooking pumpkin 3/4 cup sugar 1/2 tsp salt 1 tsp cinnamon 3/4 tsp pumpkin pie spice 1 smidgen fresh ground nutmeg 1/4 tsp pure vanilla 2 eggs 1 14 oz can sweetened condensed milk Cut pumpkin in half, scrape out seeds and string membranes of pumpkin. Quarter pumpkin and in a double steamer steam pumpkin until soft and skin peels off by touch (45 minutes to 1 hour). Mash with potato masher then squeeze water out of mashed pumpkin through cheese cloth. Mix pumpkin, sugar, salt, cinnamon, pumpkin pie spice, nutmeg, vanilla and mix well. Add eggs and milk. Mix well. Pour into unbaked pie crust. Bake 425 for 15 minutes. Reduce heat to 350 and cover crust edge. Bake for 40- 50 minutes. Let cool 3 hours before serving. Refrigerate.
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