Pies
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Near Thanksgiving, I became nostalgic for the pumpkin pie of my youth, the kind we ate only at Thanksgiving and Christmas. Now, this isn’t your plain old pumpkin pie. This is a homemade crust, deep dish pumpkin and mincemeat pie, served up with whipped cream. My family’s comfort food. This year, I decided to make this pie to go with our feast.

Now, I’m really not a pie maker, so there was a lot of trial and error involved. First, I realized I needed to double the filling, going from a thin layer of pumpkin to a substantial layer. Then when I went to add the mincemeat, I realized it had to be on the bottom, not the top. Which worked out fine after I poured the pumpkin batter out to put in the mincemeat, then repoured the pumpkin over top. A forgiving pie for newbie pie makers like me.

For the crust I used the recipe from the Tenderflake box. I’ve been told by an expert that the key to tender crust is not to overwork the dough, which means mixed but still falling to bits in spots, and don’t forget the vinegar.

Here’s the recipe for that Deep Dish Pumpkin Mincemeat Pie, which makes one pie:

Ingredients:
398 ml (1/2 can) of pumpkin puree
175 ml (2/3 cup) packed brown sugar
7 ml (1-1/2) tsp ground cinnamon
5 ml (1 tsp) ground ginger
2 ml (1/2 tsp) ground nutmeg
1/2 ml (1/8 tsp) ground cloves
2 ml (1/2 tsp) salt
3 eggs
250 ml (1 cup) evaporated milk, heated

350 ml (1/2 jar) of plain or rum & brandy mincemeat
pie dough for 1 pie

Make the dough, lay it out in the pie plate. Mix up the pumpkin pie filling (Safeway brand recipe by cookbook author Marlene Sorosky Gray), see instructions below. Spoon out 1/2 the jar of mincemeat onto the pie dough, then pour the filling over top.

Pie filling instructions:
Preheat oven to 450 F.
In a large bowl, stir together brown sugar, salt, and spices. Beat in pumpkin until well blended. Beat eggs lightly and stir into pumpkin mixture. Heat milk in a small saucepan on the stovetop or for 1 minute in a heatproof cup in the microwave. Stir hot milk into pumpkin mixture until well blended. Pour into 1 deep-dish pie shell. Bake 10 minutes in preheated oven. Reduce heat to 350 F and bake for an additional 40 to 45 minutes, or until filling is set.

This pumpkin mincemeat is one of those mouthwatering pies to look forward to during the holidays.

Pies are comfort food, whether they be apple, raisin, blueberry, rhubarb and strawberry, lemon meringue, coconut lime, or pumpkin & mincemeat. They remind us of the good times. Good cheer. Family.

Bulk organic herbs, spices and essential oils. Sin

Photo Credit: Steph P

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