I was not only busy watching my granddaughter yesterday, but I created from scratch, 2 pumpkin pies and 2 apple pies along with a loaf of sourdough bread.
PIE CRUST:
3 Cups of Flour
1 Teaspoon Salt
1 Cup Butter
3/4 Cup Ice Water Mix together well and wrap into a tight ball with plastic wrap. Put into the fridge for 1 hour, and cut into two halves--1 for bottom crust, 1 for top crust
PUMPKIN PIE FILLING:
1 - 15 oz can of pumpkin
12 oz can of evaporated milk
2 eggs
3/4 Cup of brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
I added a extra 1/4 teaspoon of pumpkin spice
Combine all ingredients in a bowl and stir well.
When ready, pour into pie crust for the oven.
Bake 350 Degrees for 1 hour or more.
APPLE PIE FILLING:
6 cups of cut apples
1 tablespoon lemon juice
2-4 tablespoons real butter
1 cup sugar
1/4 cup flour
1/2 teaspoon salt
1/3 teaspoon ginger
1/3 teaspoon nutmeg
1/3 teaspoon allspice
(1 egg white, 1 teaspoon sugar and 1 teaspoon cinnamon to brush over the top of the crust)
Combine apples, lemon juice, flour, sugar and spices. Mix well and line to pie crust in round baking dish.
Top apples with small slices of butter
Cover apples with pie crust and seal edges of crust together.
Whip egg white until foamy and brush over the top of crust.
Cut a large X in the center and several others around it.
Bake at 375 degrees for 50-60 minutes until apples are soft.
Rumble:
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