old fashioned pie

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Old-Fashioned Pumpkin Pie Recipe by Tasty

all-purpose flour,

cinnamon

salt

shortening, cubed

water

sugar,

cinnamon,

ginger

cloves

eggs

pumpkin puree

evaporated milk,

cream

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.

Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.

Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.

Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.

In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.

Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.

Slice and serve with whipped cream or ice cream.

https://vid.tasty.co/output/117011/landscape_480/1543368567

Grandma’s old-fashioned sugar cream custard pie topped with a buttery &amp; crispy sugar cinnamon brûlée coating

Vanilla Sugar Cream Pie

/ 529.1 g heavy cream

/ 150.6 g granulated sugar

/ 1.5 g kosher salt

cornstarch

Tablespoons / 56.7 g butter, softened and unsalted

Tablespoon / 13 g Rodelle Fair Trade Vanilla Extract

Tablespoons / 56.7 g butter, melted and unsalted

sugar

/ 1.2 g nutmeg

Preheat the oven to 350 F. To a heavy bottom pot over medium heat, add the heavy cream, sugar, salt, cornstarch, and butter. Whisk to combine and then continue to whisk until the mixture comes together and forms a thick pudding-like consistency. This will take ~15-20 minutes. Do not let it boil as you risk breaking the mixture (it could curdle).

Once the mixture is very thick, turn the heat off and add in the vanilla and mix to combine.

Pour the mixture into the prepared pie shell and pop it in the oven to set the custard for 10 minutes. Remove the pie from the oven and set the oven to broil with a rack 6-8” from the broiler.

Make the Pie

In a small bowl whisk together the sugar, cinnamon, and nutmeg. To the hot pie, pour the melted butter over top of the custard. Next, sprinkle on all of the cinnamon mixture.

Take a few strips of aluminum foil (or pie crust guards) and cover the crust of the pie. You’re doing this so you won’t burn the crust in the next step.

Pop the pie back into the oven under the broiler for 30-60 seconds. You just want to caramelize the sugars and brûlée the top.

Make the Topping &amp; Finish The Pie

Pull the pie from the oven, remove the foil and allow to cool completely at room temperature. Once cooled, wrap the pie in plastic wrap and place in the fridge for a minimum of 4 hours or overnight.

To serve slice and serve as-is or with some cinnamon nutmeg whipped cream.

Chill Out Then Serve

Wow, I had never had a vanilla sugar pie and this was sooooo delicious!  My family went back for seconds and want to know when I will be making it again!

The best, classic, easy sweet potato pie recipe, homemade with simple ingredients. Loaded with cinnamon, nutmeg, mashed sweet potatoes with hint of orange.

Easy Sweet Potato Pie

Sweet potatoes (Baked

Butter (Unsalted, Room temperature)

Sweetened condensed milk (14 oz. can)

Eggs (Large, Lightly beaten with a fork)

Cinnamon powder

Nutmeg powder

(Optional)

tsp Vanilla extract

Pie shell (9 inch, Deep dish, Unbaked)

In a large mixing bowl, add mashed sweet potatoes, butter, condensed milk and mix until smooth.

Add eggs, cinnamon powder, nutmeg powder, orange zest (optional), vanilla extract and mix until combined.

Pour this sweet potato mixture in an unbaked deep dish pie shell (9 inches). Note: You can also use an 8 inch pie shell. Just don&#039;t fill it all the way to the top. You will end up with some leftover batter and that can be used to make mini pies, if you like.

Bake uncovered at 350 degrees F for 40-45 minutes or until the filling has set and crust is golden brown. If you are worried about the pie crust edges over-browning, you can protect them by using a a pie crust shield. You can also cover the edges of the pie with aluminum foil, halfway through baking.

Top 3 old fashioned pie recipes from across the web

The most viewed old fashioned pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Old-Fashioned Pumpkin Pie Recipe by...

Vanilla Sugar Cream Pie

Easy Sweet Potato Pie

Top 3 old fashioned pie recipes from across the web

The most viewed old fashioned pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old-Fashioned Pumpkin Pie Recipe by...

Vanilla Sugar Cream Pie

Easy Sweet Potato Pie

The most viewed old fashioned pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine