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Wednesday, November 25 2015

1    recipe  Nut Pastry (see recipe below)
1      egg, slightly beaten
1    tablespoon   water
    Granulated sugar (optional)
1    15 ounce can  pumpkin
1/2   cup   packed brown sugar
1/2   cup   apple butter
1    teaspoon   ground cinnamon
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cloves
2      eggs, slightly beaten
1      egg yolk, slightly beaten
1/2   cup   whipping cream
1/2   cup   chopped pecans or walnuts
2    tablespoons   butter, softened
2    tablespoons   all-purpose flour
2    tablespoons   packed brown sugar
    Vanilla ice cream (optional)
Nut Pastry
2 1/4   cups   all-purpose flour
3/4   teaspoon   salt
2/3   cup   shortening
1/2   cup   ground pecans or walnuts
8 - 10    tablespoons   water

Prepare the Nut Pastry. On lightly floured surface, roll out half of the pastry to fit a 9-inch pie plate. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8-inch thickness. Cut out 1/2- to 1-inch fall or holiday designs. In a small bowl combine the 1 egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside.
For filling, in a medium bowl, combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add 2 eggs and egg yolk; beat lightly with a fork just until combined. Gradually add whipping cream; stir till combined. Turn into prepared crust.
Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil; bake 20 minutes more. Meanwhile, in a small bowl combine the nuts, butter, flour and 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean.
Cool on wire rack. Cover and chill in the refrigerator within 2 hours. If desired, serve with vanilla ice cream. Makes 8 to 10 servings.
Nut Pastry
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Stir in ground pecans or walnuts. Sprinkle with water, 1 tablespoon at a time, over mixture and toss until moistened. Form into a ball.

Per Serving: cal. (kcal) 665, Fat, total (g) 37, chol. (mg) 135, sat. fat (g) 11, carb. (g) 75, fiber (g) 5, sugar (g) 38, pro. (g) 9, vit. A (IU) 119.53, vit. C (mg) 3.54, sodium (mg) 365, calcium (mg) 90.87, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:07 am   |  Permalink   |  0 Comments  |  Email

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