Steve's Pumpkin Pie Recipe
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So we occasionally get hungry down here on the radio ranch, and like all my projects you can just go and buy one. But what fun would that be?
This one was handcrafted at that strange time of year last November, seems like it was on the third Thursday it was...
The main ingredients are:
The main ingredients are:
Shockingly delicious? We’ll see about that:
(basically we followed the cooking time on that little green label)
Dismantling the gourd.
Real "Artsey~fartsey"?
Seedy huh? (These also baked up and tasted so good! – Rinse, dry, lay out on a cookie sheet, little kosher salt, THEN bake on LOW, residual heat from the pie I think, for a bit until toasty done ...and tasty good)
Out of the oven, baked covered with foil in a shallow pan with some H20 until tender..as directed.
Mashey mashey. We do not like pumpkin custard pie, and stringy is out of the question so this part is critical!
“..I’m hungry; can I help eat it now?”
The crust was homemade...of course.
(Wheat flour, Fat, more fat, H20 {some was below 32°F and some was liquid state}, and a few sodium chloride crystals , blended ~skillfully~ with my pastery thingey..
Basically the rest of the formulae! (The exact proportions are of course: CLASSIFIED)
Out of the oven! Slightly baked the crust first with a second pan on top to keep the shape. (An old baker’s secret I got from reading a cookbook! )
If the shoe cuts it ..eat it. (A well healed pie server huh?)
You have been... Well Served!
...OK you were expecting a traditional PUMPKIN PIE recipe from Steve? This pie was so fookin "darned-good" I think you have all the info you need now go fourth and bake one!
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