Well I think it is well past the time pop the proverbial cherry on this food blog I’ve begun by submitting my first post. I have always wanted a blog where I could put my favorite/contest winning/inherited recipes, some photos and other thoughts about food. I was excited to think that everything would be in one place and I certainly wouldn’t have to search the world over looking for the recipe on the little scabby piece of notebook paper covered with butter grease marks, frosting etc. I’m more than excited that you are reading this, it is my pleasure to bake with you and hopefully you’ll enjoy some of the recipes I turn out. In the future I’m considering step by step photos but for now an ‘after’ shot is what I’m doing!
Recipes: seriously, could this be any more stressful? Picking out the first recipe EVER for your food-centered blog is like selecting a wedding dress. It has to be beautiful, yet not overdone. Enticing but not overly complicated, but most of all it just needs to be PERFECT. So here’s what I’m thinking… November is here and the first snow is on the ground today. Pumpkin pie is in my oven and I think that is the perfect first recipe for my blog! Plus it is my husband’s absolute most favorite thing in the universe besides me, our children, Twizzlers, pigs and falling asleep in the Big Brown Chair at 7:30 p.m.
Single 9" Pie Crust
- 1 1/4 C Flour all purpose
- 1/2 t Salt
- 2 t Granulated Sugar
- 1/2 C Leaf Lard frozen (can substitute butter if desired)
- 1/4 C Ice Water
- 1 T Apple Cider Vinegar
- 1 can Pumpkin Puree 15oz
- 1/3 C Light Brown Sugar packed
- 1/4 C Granulated Sugar
- 3/4 t Ground Cinnamon
- 1/2 t Ground Ginger
- 1/4 t Ground Nutmeg
- 1/2 t Salt
- 2 Eggs extra large
- 1 Egg Yolk
- 3/4 C Heavy Whipping Cream
- 1/3 C Whole Milk
- 1 t Vanilla Extract
- Combine flour, salt and sugar. Cut in lard until mixture is crumbly and fat is the size of peas.
- Combine water and vinegar, add 1 T at a time until you have a nice mixture that gathers into a ball nicely. Do not overwork this dough. Work quickly as lard can be finicky but will certainly yield the best pie pastry result.
- Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour. Remove from refrigerator.
- Generously flour your counter. Roll pastry to a 13 inch circle. Carefully roll into pie plate. Roll edges under and crimp decoratively. Chill for 20 minutes.
- While chilling, preheat oven to 400 degrees.
- Remove pie plate with prepared unbaked pastry and prick holes in bottom of crust gently with a fork. Cover with 2 sections of parchment, add beans or pie weights and blind bake crust for 15-20 minutes until set.
- Remove from oven. Remove parchment and weights and return crust to 400 degree oven for 6 minutes. Remove from oven and set aside.
- Whisk all ingredients together until combined. Pour into pie plate.
- Reduce oven temperature to 350 and bake for 55-60 minutes until filling is just set in the middle. (It will slightly jiggle.) Set aside to cool completely.
- Serve with sweetened freshly whipped cream.