Pumpkin Pecan Crumble Pie
Pumpkin Pecan Crumble Pie – 1st Place Pumpkin 2003 By Marles Riessland, Riverdale, NE Pie Crust 3 c all purpose flour 1 t salt 1 t sugar 1 c plus 1 T, butter flavored shortening, chilled 1/3 c ice water 1 T vinegar 1 egg, beaten Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Shape into three discs. Wrap in plastic wrap and chill in refrigerator at least three hours, before attempting to roll out. (Overnight actually works best). Hold no more than three days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disc for a single crust pie. Use two discs for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer). Filling 2 eggs, beaten 1 (16 oz.) can pumpkin ¾ c sugar ½ t salt 1 t cinnamon ¼ t ginger ¼ t cloves 2 T pure maple syrup 1 (12 oz) can evaporated milk Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake in 375 oven for 25 minutes. Pecan CrumbleTopping ½ cup flour ½ c chopped pecans ¼ c packed brown sugar 3 T butter, softened Combine above ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.
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