Ingredients
3 cup flour
1 cup crisco
1 beaten egg
5 Tablespoon water
1 teaspoon vinegar
1 teaspoon salt
Pie filling
2 slightly beaten eggs
16 oz canned pumpkin
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1 1/3 cup half and half
SOUR CREAM LAYER
1 cup sour cream
2 Tablespoon brown sugar
1 Tablespoon lemon juice
1 Tablespoon grated lemon peel
1/4 cup chopped pecans
Pie crust
Combine water, vinegar and salt with beaten egg,; mix well and set
aside. Cut crisco into flour until it resembles coarse crumbs. Add
liquid and mix until dough forms. Roll out or store in icebox.
Pie filling
Mix all ingredients of pie filling. Pour into pie shell.
Bake 425 degrees for 15 minutes. Reduce heat to 350 degrees for 45
minutes. Cool 20 min.
Blend sour cream, brown sugar, lemon juice & lemon peel. Spread
mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans.
Serve warm or cold.
Tags: pumpkin lemon pie