Pecan Topped Pumpkin Pie

This pumpkin pie is a bit different than the usual "Libby's" pumpkin pie. For one it uses sweetened condensed milk instead of evaporated milk. It also has a pecan struesel type topping that is put on during the baking. This pie is best eaten after it has chilled, and is good with or without whipped cream. The pie crust recipe makes enough for 4 single crust pies. You can freeze the remaining dough, just let it defrost in the fridge the day before you plan to use it.

Pie Dough

6 C flour

1 1/2 T sugar

1 T salt

1 C cold shortening

1 C cold butter

1 egg, beaten

1 T apple cider vinegar

1 C ice cold water

Combine flour, sugar and salt. Cut in shortening and butter with two knives or a pastry blender, until it has pea sized crumbs. In a separate bowl, mix the egg, vinegar and water. Pour into flour mixture and toss with a fork until it comes together. Don't overwork the dough or you will wind up with a tough crust. Divide evenly into 4 disks and wrap with saran wrap. Chill dough before rolling out.

Kitchen Tips: If you have time, chill your pie dough after you've fluted the edges before you fill it (or if it's for a pre baked pie, before baking the crust.) This will keep your fluted edges from losing shape in the oven.

Kitchen Tips: Don't tell me you throw out your dough scraps after you trim your edges! Reroll onto parchment paper or silpat liner (for ease of transferring), butter top side (don't be shy) and sprinkle with cinnamon sugar (here's not the time to be conservative!) Place onto a jelly roll pan (liner and all) and bake at 350* for 20-30 minutes until golden on the bottom. Just TRY to wait until it is cool to eat it ;-)

Pecan Topped Pumpkin Pie

4 C canned pumpkin (NOT pumpkin pie mix)

1 T cinnamon

1 tsp nutmeg

1 tsp ginger

1 tsp salt

2 eggs, beaten

2 cans sweetened condensed milk

Mix spices with pumpkin. Stir in eggs and sweetened condensed milk. Pour into 2 prepared pie crust. Bake at 425* for 15 minutes. Spoon topping on pies, REDUCE HEAT to 350* and bake an additional 40 minutes or until knife inserted near middle comes out clean. Chill and serve plain or with whipped cream

Topping:

1/4 C flour

1 tsp cinnamon

1/2 C brown sugar
1/4 C butter
1 C (110 g) pecans, chopped

Combine flour cinnamon and brown sugar. Cut in the butter until crumbly. Stir in pecans