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Categories:
whole wheat flour salt vegetable shortening egg whites sugar water white vinegar apple butter pumpkin brown sugar salt cinnamon nutmeg ginger ground cloves egg white egg whites condensed milk
Viewed: 27 - Published at: 5 years agoIngredients
- 2 cups whole wheat flour, sifted
- 34 teaspoon salt
- 34 cup vegetable shortening
- 2 tablespoons egg whites
- 1 12 teaspoons sugar
- 14 cup water
- 1 12 teaspoons white vinegar
- 1 cup apple butter
- 1 14 cups pumpkin
- 12 cup brown sugar, packed
- 12 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 18 teaspoon ginger
- 18 teaspoon ground cloves
- 12 cup egg white
- 2 teaspoons egg whites
- 34 cup fat-free condensed milk
Method
- Using pie shell ingredients, blend together flour, sugar, & salt.
- Cut in shortening.
- Add egg white, vinegar, and water.
- Mix well.
- On floured work surface, roll out 1/4 inch (or less) thick.
- Place in deep pie dish and trim overhanging edges.
- You will have extra dough left--set it aside for now.
- Preheat oven to 425F.
- Using filling ingredients, combine apple butter, pumpkin, sugar, salt, & spices in bowl.
- Stir in slightly beaten egg whites.
- Gradually add milk & mix well.
- Pour into pie shell.
- Lightly brush exposed pie crust with egg white.
- Cover edges of shell with foil.
- Bake for 25 minutes.
- While baking, use cookie cutters to cut shapes out of remaining pie dough.
- Brush tops of dough shapes with egg white & place in your own pattern on top of filling (I usually do hearts or stars).
- Remove foil from pie shell edges & return to oven for 15 more minutes until set.
