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Big taste: Mini pie provides pre-holiday treat
Nov 04, 2009 (Tulsa World - McClatchy-Tribune Information Services via COMTEX) --
The fall foliage alone makes me hungry for pie.
And the covers of magazines are overflowing with delicious fall recipes -- all claiming to be "simple, "fast" and "easy."
I love to cook, but I've usually found pie making to be anything but easy-breezy.
Pie baking is supposed to be time consuming and a bit of a challenge at first. That's why it's such a wonderful accomplishment to produce from your oven a steaming, golden-crusted pie. And the smells alone are worth all the work.
Nevertheless, I was intrigued when I got my November copy of Better Homes & Gardens magazine. Featured on the cover are two mini pies -- a pumpkin and a fruit pie.
I think this is just what the doctor ordered for a little pre-Thanksgiving treat. No harm, no foul, right?
MINI PUMPKIN PUDDING PIES
1 Recipe Butter Pastry, recipe below
1 cup milk
2 4-serving size packages butterscotch instant pudding and pie filling mix
2 15-ounce cans pumpkin
1 teaspoon pumpkin pie spice
Spiced Whipped Cream (optional)
1. Preheat oven to 450 degrees. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4?- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
2. Bake 10 to 12 minutes or until golden. Cool on wire rack.
3. In a large mixing bowl combine
milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for two minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice. Makes eight pies; each serves one or two.
4. Butter pastry: In bowl combine 2 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Using fork, cut in ? cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2 -inch pieces until crumbly. Using fork, stir in 8 to 9 tablespoons ice water, 1 tablespoon at a time, until dough just starts to form. Knead two or three times in bowl. Wrap with plastic wrap; chill for at least 30 minutes.
5. Spiced Whipped Cream: In a chilled medium mixing bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1/4 teaspoon pumpkin pie spice. Beat with an electric mixer on medium speed until soft peaks form.
Kim Brown 581-8474 kim.brown@tulsaworld.com
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