Guest Chef today is my friend, Sharon P. She made this awhile back and I'm finally posting it on my blog. Sharon is a wonderful cook, mom to 2 cute little girls and wife of a Pastor.
I made my first recipe from The Little House Cookbook yesterday. All the pieces had come together for me to make the Green Pumpkin Pie from The Long Winter. I happened to have some hard cider in the fridge and I came across a green pumpkin at the Saxon Lutheran Memorial Fall Festival.
The recipe calls for 1 green pumpkin, about 4 pounds. Mine was over that, but it was what they had for sale.
Here's what goes in it:
Little House on the Prairie Green Pumpkin Pie
1/3 cup homemade cider vinegar (the recipe is also in the cookbook) OR 1/3 cup hard cider (I used Woodchuck special fall flavor) OR 3 tablespoons apple cider frozen concentrate;
1 cup brown sugar
a pinch (1/8 teaspoon) cinnamon, nutmeg, and cloves
cut green pumpkin
top and bottom pie crust
-Use a vegetable peeler to peel the skin off of the green pumpkin, which worked well.
-Then cut the pumpkin into apple-like pieces. The smaller, the better. (My mom cut the remainder of the pumpkin to freeze for later. I ended up using about 4 cups of pumpkin.)
-Mix the sugar and spices and pour into the bottom crust. Okay, I cheated and used Pillsbury pre-made crust. I put the bottom crust in a buttered pie pan and put the sugar/spice on it.
-Then I put in the pumpkin and poured the cider on top of it.
I put on the top, forgetting the butter, so I had to break off little pieces and stick it through the venting hole. Oops.
-I baked it at 425 for 15 minutes then at 350 for 35 minutes. It definitely needed a pan under it because it was a bit runny.
It tasted quite good--somewhat like apple pie.