WELL, I have not baked a pie for Thanksgiving for a fair number of years and one with a home-made crust for even longer.
I got the urge so I bought four squash of the type that are not stringing, two different varieties, and baked them last night.
One is a small Turks Turban and they are sweet.
Any way.
I scraped them into different bowl so I could make two pies, one with each squash.
THEN -- I got the urge to make pie crust.
Now I have old, very old cook books but none here , so the net became where I found one I liked; It is made with Lard and butter.
I totally forgot how much time it takes to make a crust old school style.
I put the dough in the fridge to cool down and started with the pie mixture.
I found one was made for adding booze to the mixture and it had the other items in the recipe I wanted. (some of those quick and easy ones are barely a pumpkin pie.)
This one used heavy cream, a lot of eggs, and I had Jumbos, and a large amount of the standard spices, I added Pecans to the mix plus booze . I used a Praline Cream I got on sale at the liquor store.
Well I did use a blender for mixing but the blender was almost full before I even added the squash -- (I was making a double batch.)
So I split up the mixture , minus squash, into two measuring cups.
I waited about an hour and pulled the dough out of the fridge, split it in half, and went about rolling out pie crusts.
If one has not done that for awhile it is a lot harder than it used to be.
I could not find my fancy stone roller so I had to use an old wood one that does not work as well, dough likes to stick to wood ones.
After a bit of cussing I got one rolled out and went to get the mixture; it seems what I put in it made it thicken up a bit.
Getting it out of the blender was not as easy as I remember it used to be.
I got it all out , put it in the oven and just under an hour later took it out of the 400 degree oven.
Crust looked good, but using Jumbo eggs I think made it more puffy than a normal pie.
I actually decided to look up what too many eggs do and found some gal experimented with too much or too little of a goodly number of items.
She said with extra eggs the pie will rise higher; in all her experiments , none of her pies tasted bad but getting some out of the pie tins was an exercise in frustration for a few she made.
As I type the second one is in the oven and about one-half done; I did add a little extra cream to the second so it would come out of the blender easier , so it will be interesting to see how it comes out.
Heading up to Brainerd to the other half's Niece's place tomorrow so I will get opinions on how good or bad the pie is.
Godspeed and a Blessed THANKSGIVING to one and all.
