Pumpkin Pie

Pumpkin Pie

the dough is a recipe I got from my mom.  It is the best and flakiest ever.

Dough - Pâte à tarte infaillibe (maman)

   2    cups    shortening

   4    cups    whole wheat flour

   1    tsp       salt

   1    cup      water

   1    tbsp     vinegar

   1                egg yolk

   1                egg white

1. Mix flour and salt.

2. Cut shortening into flour mixture.

3. Make hole in mixture, middle...

4. Mix together water, vinegar, and egg yolk.

5. 'Fountain' liquid into flour mixture...   Do not over mix...

6. Whip egg white.

7. Fold egg white into pie mix.

8. Divide into 10 pieces.

9. Wrap individually  in cellophane.

10. Place in Freezer.  Can be kept for seems like forever.  :-) N.B. It is better to use the dough when it is really cold even still partially almost frozen.

The filling... (2 pies)

3 cup cooked pumpkin

1 can evaporated milk

3/4 cup of sugar

2 tsp cinnamon

1 tsp cloves

1 tsp allspice

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp vanilla

4 eggs

In large bowl, combine the all ingredients.

Divide between two 9" pie crusts.

Bake 15 min @ 425° F.

Reduce temperature to 350° F and bake for an additional 50 min. or until pies are set.  Toothpick inserted in centre should come out clean.