articlesforchristians

INGREDIENTS

Directions

1. For the crust:
   • In a food processor, add flour and salt. Pulse to mix.
   • Add cold butter and Crisco, which have been cut into small pieces.
   • Pulse 6 to 8 times until mixture resembles coarse meal with some small pea-size butter lumps.
   • Drizzle 4 tablespoons ice water evenly over mixture and pulse 3 to 4 times more until dough holds together.
   • Add more water, 1 tablespoon at a time, until dough holds together.
   • Form into 2 balls, and then flatten each into a disc.
   • Wrap discs separately in plastic wrap and refrigerate at least 1 hour.
   • On a lightly floured surface with a lightly floured rolling pin, roll out one piece of dough into a 10-inch round (about ½ inch thick).
   • Fit a 9-inch pie plate with one piece of dough and flute edges. Refrigerate (or freeze) while preparing filling. Reserve 2nd piece of dough for another time by freezing it.
2. For the filling:
   • Place baking sheet in oven and preheat to 450°F.
   • Whisk brown sugar, sugar, flour, salt, cinnamon, allspice, cloves, and ginger together in large bowl to blend .
   • Whisk in pumpkin, molasses, eggs, and whipping cream. Pour mixture into frozen crust.
   • Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
   • Cool completely. Preheat broiler. Prepare Walnut Crunch topping.
3. For the walnut crunch topping:
   • In a small saucepan, over low heat, melt butter.
   • Stir in walnuts and brown sugar and mix until thoroughly combined.
   • Spoon evenly over pie.
   • Broil pie 3 minutes, 5 to 7 inches from broiler, or until topping is golden and sugar dissolves.
   • Cool pie again on wire rack.
4. For optional decoration:
   • In a small bowl, beat heavy whipping cream and powdered sugar with electric mixer until stiff peaks form.
   • Pipe around edge of cooled pie.