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A “DUTCH” RECIPE FOR PUMPKIN PIE

A “DUTCH” RECIPE FOR PUMPKIN PIE
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 7:37pm
Line a medium-sized pie-tin with pastry. Cover the crust thickly with thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar, 1 tablespoonful flour and sweeten with sugar to taste, dust over the top a little ground cinnamon, cloves and nutmeg; cover pie with a top crust and bake in a moderately hot oven. When baked the pumpkin filling in the pie should resemble diced citron and the pie have somewhat the flavor of green tomato pie. (The vinegar may be omitted and the result be a very good pie.)
Cover the crust thickly means to put several layers of thinly sliced pumpkin in the crust.

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