Easy as Pie

my pumpkin pies from last year

Easy as pie? I used to wonder about that expression. My experience with pie-making was anything but easy. That's because I'd fluctuate between two frustrating recipes. One produced dough that was a nightmare to roll out, but yielded a flaky crust. The other gave me a nice, pliable dough with a chewy crust.

A dear brother from West Virginia solved my dough dilemma last year when he shared the following recipe. It's both easy and delectable. Not bad for your health, either. Try it for your Thanksgiving pies.

NO ROLL PIE CRUST

1 1/2 cups flour
1 1/2 tsps. sugar
1/2 tsp. salt
1/2 cup vegetable oil
2 TBSPS. cold milk

Sift dry ingredients into an 8 or 9 inch pie plate. Combine milk and oil. Add to dry ingredients and stir well. Then, press evenly in the pie plate by hand to form the pie crust. Pierce w/fork. Pre-bake in moderate oven for about 10 minutes, if you're using a wet filling.

(For a tastier, more nutritious crust, I've substituted half of the white flour for whole wheat flour. This is especially good in savory pies, like quiche. )

PUMPKIN PIE

1/3 cup sugar
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp gr. cloves
1/4 tsp. gr. nutmeg
2 cups pumpkin (canned or blended fresh)
1/4 cup honey
1 cup evaporated milk
2 eggs

In bowl combine sugar, salt and spices. Stir in pumpkin and honey. In saucepan heat milk, add with eggs to pumpkin mixture. Blend thoroughly. Pour into the "No Roll Pie Crust". Bake in preheated oven at 400 deg F (200 deg C) for 1o minutes, then reduce heat to 350F (180C) and bake for 35 minutes or so. Do not overbake. Pie will look moist when done. Cool on wire rack. Enjoy with a dollop of whipped cream.

HAVE A HAPPY THANKSGIVING!

"O give thanks unto the Lord, for he is good: for his mercy endureth for ever." Psalm 107:1