Makes:
2 - 9" pies, 12 servings
Total Time:
1 hr
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 2 cups flour
- 1/4 cup finely chopped pecans
- 1 tsp. salt
- 2/3 cup shortening, plus
- 1 Tbsp. shortening
- 4 Tbsp. water
- 1 can (30 oz.) pumpkin pie filling
- 1 can (14 oz.) sweetened condensed milk
- 1 egg, lightly beaten
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/4 cup chopped pecans
- 1/2 tsp. ground cinnamon
- 3 Tbsp. cold butter or margarine
make it
In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9 in. pie plate; place pastry in pie plates. Flute edges and set aside.
Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.
Bake at 375 degrees F for 40 - 45 min. or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.
Notes
