Traditional Pumpkin Pie - Especially for Anna - Also can be used to make Sweet Potato Pie

Ingredients:

    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs (or equal amount of egg substitute)
    15 oz (450 ml) canned pumpkin or 2 cups mashed/pureed sweet potato
    1 can (12 oz/375ml) Evaporated Milk (NOT condensed milk) or use a Milk Substitute (Soy, Oat, etc.)
    1 unbaked 9-inch (23cm/4-cup volume) deep-dish pie shell **
    Whipped cream or non-dairy whipped topping (optional)

 Method:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and   sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F/ 220° C oven for 15 minutes. Reduce temperature to 350° F/ 175° C.  Bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate. Top with whipped cream/Non-Dairy whipped topping before serving.

** I normally pre-bake the crust for about 10 minutes, then cool on a rack, before adding pumpkin mixture.  This ensures that the crust will not be soggy.

K (D) or pareve if milk substitute is used

Beverly's Famous Apple Pie - For Zack

Ingredients:

Pastry
2       cups all-purpose flour
1       teaspoon salt
2/3    cup plus 2 tablespoons vegetable shortening (like Crisco)
4       to 6 tablespoons (60-90ml) cold water

Filling

1/4     cup cornstarch or all-purpose flour
1/2     teaspoon ground cinnamon
1/2     teaspoon ground nutmeg
1/8     teaspoon salt
8        cups thinly sliced peeled tart apples (8 medium)  Granny Smith or Jonathan are perfect.
1/3     cup (75ml) honey
1/2     lemon, freshly squeezed
2        tablespoons margarine

Method

For pastry:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or two forks) until particles are size of small peas.  Do not overwork these ingredients or your pastry will not be flaky.  Sprinkle with cold water, 1 tablespoon at a time, tossing gently with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).  Divide in half, wrap in plastic and chill while making filling.

For filling:

In large bowl, 1/4 cup (60ml) cornstarch or flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed.  Drizzle honey over apple/spice mixture and give it a good stir.  Taste an apple slice.     Squeeze half a lemon over the mixture. Taste and if not sweet enough (depending upon the apples chosen) add a bit more honey.  Set filling mixture aside.

Assembly:

Heat oven to 425°F/220°C. With floured rolling pin, roll one pastry round into round 2 inches (5cm) larger than upside-down 9-inch (23cm) glass pie plate. Fold pastry into fourths - It will look a bit like a triangle; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and up the side.

Pile filling mixture into pastry-lined pie plate. Dot with butter or margarine.  It will look rather full but the apples will cook down.

Roll other round of pastry into 10-inch (25cm) round. Fold into fourths as with the first piece of pastry above. Unfold top pastry over filling; trim overhanging edge 1 inch (2.5cm) from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired - I pinch it together using my thumb and forefinger.   Cut slashes in top of crust as this will allow steam to escape.  Make this part pretty!

Cut 2- to 3-inch (5-7cm) wide strips of foil to prevent excessive browning - you may need this halfway through baking.

Bake @425°F/220°C for 40 minutes or until crust is brown and juice begins to bubble through slits in crust.  Check the pie halfway through and cover edges with foil if it is browning too quickly.

K (P)