Well it’s finally here, my favorite month of the year!
Alabama doesn’t seem to have gotten the memo, as our high this weekend was 90
degrees, but that doesn’t mean I can’t drink my hot cup of coffee and snuggle
up with my dog like it’s 50 outside.
We had a fun and busy weekend as Eric’s parents came to town
to celebrate his White Coat Ceremony on Friday. I was one proud wife when they
put his fancy white PA coat on him (which made him even more handsome than he
already is…) and had him recite his pledge of professionalism in medicine. One
part of the oath reads, “I will remember that there is art to medicine as well
as science, and that warmth, sympathy and understanding may outweigh the
surgeon’s knife or the chemist’s drug.” I don’t know if there is any clearer
sign that Eric was made for this profession than this statement. His compassion
for people is the sole reason he chose a career in medicine, and I am confident
that he will be among one of the most sought out PA’s due to his kind,
sympathetic heart.
In order to properly celebrate both Eric’s white coat and
the first weekend of October, my mother-in-law and I decided to bake a pumpkin
pie! What better way to welcome October than a pumpkin pie?!
Well I have a confession to make: I’ve never made a pie crust.
I normally just take the easy way out and buy a prepared crust. Well my
mother-in-law set out to change that this weekend by teaching me how to make a
homemade pie crust for our pumpkin pie. It was actually very quick and easy to
do! The recipe for the pie also came from one of my absolute favorite Southern
Living cookbooks, The Southern Pie Book. While I was learning to make a
pie crust, my husband also got to learn how to use the camera a little and took
several of the following pie-making pictures.
Part one: The "crust" of the matter...
Ingredients (for a single crust):
-
1 ¼ cup flour
-
1/3 cup Crisco
-
4-5 tablespoons of cold water
-
1 tablespoon sugar
-
¼ teaspoon salt
How to make a simple pie crust:
First, pour your flour into a mixing bowl. See, isn't this easy?
Then, using a pastry blender, combine the crisco and flour until the mixture is nice and crumbly (be sure not to OVER mix it, no matter how fun those pastry blenders are!).
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| I've been hand-modeling at work for the past two weeks.. does it show? ;) |
Now comes the cold water. My mother-in-law simply put some ice cubes in a mug of water and spooned the cold liquid into the flour/crisco mixture.
Then you get to take yourself back to the play-dough days and get your hands dirty. Mix up the ingredients until they form a nice dough ball, then plop it on your nicely floured surface. My mother-in-law uses a pastry cloth, which makes cleaning up a breeze as opposed to getting all that flour off your counter.
Roll the dough ball out into a nice, even circle that is large enough to fit your pie dish. You also want to be sure your crust will make it up the sides of your dish.
Place your crust into the dish carefully. With the extra edges, tuck the excess under and pinch any pattern your heart desires! And voila! You made a pie crust!
Now onto Part 2: The pumpkin filling
Ingredients:
- 1 can (12 oz.) evaporated milk
- 2 large eggs
- 1 can pumpkin (15 oz)
- 1 cup brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- dash of ground cloves (optional)
- Whipped cream for topping
How to:
Preheat your oven to 425, then whisk together milk and eggs. After this, add pumpkin and the following 6 ingredients and whisk.
Once smooth, pour into the pie crust.
Bake the pie for 15 minutes at 425, then reduce the temperature to 350 and bake for 50 minutes longer or until a toothpick comes out clean.
Now you have a beautiful and tasty pumpkin pie for your perfect (or not-so-perfect) October day!
