girl smiled before.
What moistens the lips and what
brightens the eye?
rich pumpkin pie?
(This is my mother-in-law, Pearl Gunn’s, recipe, recorded in the Camp Jim cookbook, and used for at least 70 years)
(You can’t make it tough)
4 cups flour
3 tsp brown sugar
1/4 tsp baking powder
2 tsp salt
1 lb lard (ask for it if you can’t find it–it’s in your grocery store)
1 tsp vinegar
1 egg plus enough water to make 3/4 cup
Mix together until the consistency of biscuit dough. Don’t be afraid to mix well as the dough will not toughen. Add flour to roll. Makes enough for 4 double pies. (See my post on “Pie in a Jar” next Tuesday–Timely Tips on Tuesday–for a way to use this dough in a great gift idea for teachers, neighbors, and grandparents on your Christmas list! Until then, dough keeps well in the refrigerator for a week or two. Or you can divide it up and freeze in zippered plastic bags.)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
A sign of overbaking is when the pie pulls away from the sides or starts to bubble; take it out immediately.
To know if your Pumpkin Pie is done:
Insert a knife in the center of the pie and when it comes out clean, your pie is done!
Serve with whipped cream or ice cream and…
Thanks for reading Faith’s Firm Foundation!