Pumpkin Pie

" 'Tis the season to bake pie.." 
Who doesn't like a good old piece of pumpkin pie? I usually always hunt for the best "new" recipe when I am baking or cooking. This time I decided to stick to basics and use my Grandma's recipe. After all...aren't grandma's supposed to be the best bakers and cooks??? ;) So, yesterday I used Annie's pie crust recipe and Grandma's pie filling recipe.

Here you go:

Foolproof Pie Crust
4 Cups of Flour
1 TBS Sugar
2 tsp Salt
1-3/4 C Butter-softened


Mix until the butter and flour are a nice crumbly texture. Set aside.


In a smaller bowl combine:


1 TBS Vinegar -Apple Cider is best
1 Egg
1/2 C Cold Water


Mix well and stir/knead into the flour butter mix. If the dough is sticky-you can add a little flour. The greatest thing about this recipe is -YOU CAN'T RUIN IT! If it's too wet-add flour, too dry-add a little water. It's the best! You can divide into 6 balls and roll out for the crust. If you don't use it all, you can freeze the left-overs and use another day. =)



Grandma's Pumpkin Pie


1 Large Can of Pumpkin
6 Eggs
2 TBS Cinnamon
1/2 tsp Salt
1-1/4 C Sugar
2 TBS Vanilla
2-1/2 C Evaporated Milk


I dump all of this into one bowl and mix it up! Pour into 2 pie crusts. Bake at 450* for 15 min then reduce the oven temperature to 350* and bake for 30 minutes. Keep an eye on it. I used two different sized pie pans-one took more than 30 min-one took less. 

Enjoy!