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Grand Champion Pumpkin Lemon Pie
Pie Crust
3 c flour
1 c crisco
1 egg,beaten
5 T water
1 t vinegar
1 t salt
Pie filling
2 eggs,slightly beaten
16 oz pumpkin,Canned
2/3 c sugar
1 t cinnamon
1/2 t salt
1/2 t ginger
1 1/3 c half and half
SOUR CREAM LAYER
1 c sour cream
2 T brown sugar
1 T lemon juice
1 T lemon peel,grated
1/4 c pecans,Chopped
Pie crust: add water, vinegar and salt to beaten egg; mix well, set
aside. Cut crisco into flour until it resembles coarse crumbs. Add
liquid and mix until dough forms. Roll out or store in icebox.
Pie filling: Mix all ingredients of pie fillng. Pour into pie shell.
Bake 425 degrees for 15 minutes. Reduce heat to 350 degrees for 45
minutes. Cool 20 min.
Blend sour cream, brown sugar, lemon juice & lemon peel. Spread
mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans.
Serve warm or cold. |
