Name: Virginia Ross
\nClass Year: 1966
\nCountry of Residence: United Kingdom<\/p>\n
Autumn and winter holiday dinners feature a pie made of pumpkins or pecans, but our family favourite uses both ingredients. Pecans, which are abundant locally, come in a variety of shapes, sizes, and tastes \u2013 all delicious.<\/p>\n
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Serves 6-8. Takes approx. 1\u00bd hours (including 1 hour baking time)<\/em><\/p>\n Ingredients:<\/span><\/p>\n \u00be cup brown sugar Instructions:<\/span><\/p>\n Pastry<\/strong> Source:<\/span> Old recipe box, unattributed<\/p>\n","protected":false},"excerpt":{"rendered":" Name: Virginia Ross Class Year: 1966 Country of Residence: United Kingdom Why is this recipe great? What\u2019s its backstory? Autumn and winter holiday dinners feature a pie made of pumpkins … Continue reading Lone Star Pecan, Pumpkin, & Bourbon Pie<\/span>
\n\u00bd teaspoon salt
\n\u00bd teaspoon cinnamon
\n\u00bd teaspoon ginger
\n\u00bc teaspoon ground cloves
\n\u00bc teaspoon nutmeg
\n2 cups fresh pureed or canned pumpkin
\n1\u00bc cups light cream or evaporated milk
\n\u00bc cup bourbon
\n2 tablespoons molasses
\n3 eggs, lightly beaten
\n1 nine-inch chilled, unbaked pie shell with stand-up edge
\n1 egg white, lightly beaten
\n\u00bd cup pecan halves<\/p>\n\n
\nMakes one two-crust pie or 2 x 9-inch pastry shells
\nSift together 2 cups sifted flour
\n1 teaspoon salt
\nCut in 2\/3 cup shortening with pastry blender or two knives until particles vary in size
\nFrom coarse meal to large peas.
\nAdd 1\/3 cup water, cold, until dough is moist enough to hold together
\nRoll out pastry to 1\/8 inch, pat into pie pan, cut to shape, fold over rim, pinch edges<\/p>\n