To prepare the crust: Spray a 9-inch pie pan with nonstick cooking spray. Combine flour and salt. Cut in shortening until large flakes form. Stir in water with a fork and press...
8 to 10 slices
– Nonstick cooking spray
– 1½ cups sifted flour
– ½ teaspoon salt
– ½ cup shortening
– 4 tablespoons water
Most Read Stories
- 83-year-old woman sexually assaulted in SeaTac assisted-living facility; assailant sought
- What drivers can and cannot do under Washington state's new distracted-driving law
- Put down that cellphone; distracted-driving law is here
- Passage of paid-family-leave act shows power of working together | Op-Ed
- Homeless students drawn to Seattle schools by sports are often cast aside when the season’s over
– 1 cup thawed frozen apple-juice concentrate
– 1 can (16 ounces) pumpkin
– 3 tablespoons margarine, melted and cooled slightly
– 3 eggs, lightly beaten
– ½ cup half-and-half
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ½ teaspoon ground cloves
1. To prepare the crust: Spray a 9-inch pie pan with nonstick cooking spray. Combine flour and salt. Cut in shortening until large flakes form. Stir in water with a fork and press dough together to form a flat round. Wrap in plastic wrap and refrigerate at least 30 minutes.
2. Roll dough between sheets of lightly floured plastic wrap. Remove plastic and transfer to the prepared pan. Crimp the edge of the dough. Refrigerate 30 minutes.
3. To prepare the filling: Pour apple-juice concentrate into a medium-size saucepan, bring to a boil, reduce heat and simmer for 7 minutes. Measure 2/3 cup of the concentrate. Cool.
4. Combine reduced concentrate, pumpkin, margarine, eggs, half-and-half, cinnamon, nutmeg and cloves; whisk the mixture until completely smooth. Pour filling into the crust.
5. Place the pie in a preheated 350-degree oven and bake 45 minutes, or until set in the center.
6. Cool the pie on a wire rack and refrigerate. Bring out of the refrigerator 1 hour before serving.