Manchester mourns teen killed in single-car crash Kylie S Lucas Sharon R Grooms Steven L Wootten Forest J McDaniel Ralph O Grooms Adams County teenager dies in auto accident Charles N Vance Wesley M Baldwin James Kennedy Tom A Mihalovich Brand hat trick leads North Adams past West Union 5-2 in SHAC soccer action Senior Profile: Bryant Lung Lady Hounds pull off thrilling Senior Night win Volleyball milestones continue to pile up at North Adams Banner season for Lady Indians soccer SHAC holds Junior High Volleyball Tournament Tournament match ups set for volleyball and soccer Senior Profile: Morgan Edmisten Hounds dominate, improve to 3-4 Is this not the best time of the year? Volley For The Cure is another big success Getting everything we ask for Oh, that dreaded leaf project Manchester: Adams County’s oldest community looks to the future with hope Congressman visits Manchester’s newest business Six candidates vie for MLSD School Board Highway 41 road work stalls MFD holds annual Safety Day for kids, families Lenora Mckee Virgie Cole Helen J Damron Karen S Lockhart Donna M Pelfrey Russell D Pollitt, Sr Karen S Lockhart Harris named Director of Shelter for the Homeless Local candidates abundant on November ballot Senior Profile: McKinlee Grooms Lady Dragons finish third in district golf tourney Lady Devils challenged, but survive to extend SHAC streak to 60 Rally falls short, Lady Hounds fall in five sets to Fairfield Senior Profile: Jessica Newman Lady Indians get shutout win over West Union, 2-0 Erwins host annual Herb Fair Bentonville: A community at the crossroads of Adams County history Tranquility, Wilson Homestead host annual Heritage Days Why we get back up Your local newspaper, the real deal Welcome to the morning klatch Oleda F Saunders Frank A Golden Shirley A Tully Hubert Knauff John T Shupert Celebrate the sports pages Gould, Woolard, defense lead Hounds to second win George E Lucas Betty A Johnson Hayes sentenced Sue Day Devils headed back to state golf tourney Earl R Fields Alberta L Steward Gregory Terry Linda Taylor Levies slated for November ballot Manchester residents forming neighborhood watch group West Union teachers receive prestigious award Crum arraigned in Brown County Common Pleas Court Seaman: A small town with a big heart and a family spirit Seaman Fall Festival again draws large crowds NAES participates in weekend food program AES Ohio Generation assumes control of DP&L assets West Union, Peebles take home county XC crowns Lady Devils win a soccer buzzer-beater Senior Profile: Brooklyn Wylie Lady Dragons move to districts Green Devils win sectional golf title West Union hosting fourth annual Alumni Volleyball Game Gray breaks Lady Indians’ single season goals record Senior Profile: Chase Cummings Lady Dragons cruise to SHAC title Hupp ties school record with five goals in Lady Devils’ win over Southeastern For 14th time in 15 years, Dragons claim SHAC Boys Golf Championship Getting life in order See those signals of the season Jury returns verdict in former Manchester police officer’s trial Larry Peters Gary L Hughes Sr Deanna L Parker Stephen R Fetters Bonnie Hawkins Clifton J DeMint Steven L Kimberlin When you just know The tradition of the Sunday dinner The emotions of leaving for college A hard habit to break Did it happen or did it not?

Sugar pie pumpkins make the best pumpkin pie

In case you didn’t already know, it makes a huge difference in your pumpkin pie exactly which pumpkins you use to make your filling. For a truly exceptional pumpkin pie it’s well worth the trouble to make your own pumpkin puree, rather than using canned pie filling. For this you’ll need a real pie pumpkin, not a typical decorative Halloween pumpkin, which is grown for color, strength, and a sturdy stem. Decorative pumpkins tend be stringy, bland and watery. If you want the ideal pumpkin for pie baking, seek out cooking pumpkins instead. We have them at GoodSeed Nursery every fall.

The most available pie pumpkin is the Small Sugar pumpkin, also known as the New England Pie, Northern Pie, and Sugar Pie. There are many other varieties of culinary pumpkins, and heirloom varieties are highly prized for their taste and texture. Among the best are Winter Luxury, Cheese, Golden Cushaw, and Rouge Vif d’Etampe (also called Cinderella or Deep Red). Cheese and Golden Cushaw do not look like classical pumpkins, but are sweeter than the Small Sugar pumpkins.

For a real treat, try Marjorie’s pumpkin puree recipe and make a pie with it (you can start with your favorite pie crust recipe or use a pre-made crust).

RECIPE FOR FRESH PUMPKIN PUREE

1. Preheat oven to 325 degrees F. Halve the pumpkins crosswise and place them, cut sides down, on a foil-lined baking sheet. Cover the entire sheet with foil, tenting it over the pumpkins and crimping the edges.

2. Bake until the flesh is very tender, usually about 1 ½ hours.

Remove the foil and let the pumpkin halves cool. Remove the seeds, scrape the flesh into a food processor and puree (or strain) until smooth. Pack the puree into 1-pint containers; label and date. Refrigerate or freeze until using. Frozen pumpkin puree keeps well for about 6 months.

MARJORIE’S PUMPKIN PIE

Makes one deep 9 ½” pie

Basic Pie Dough for a 1-crust pie

2 cups pumpkin puree, preferable homemade

2/3 cup packed dark or light brown sugar

1/3 cup sugar

1 tablespoon all-purpose flour

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

¼ teaspoon ground allspice

Pinch freshly ground pepper

1 cup heavy cream

1/3 cup milk

2 large eggs, lightly beaten

3 tablespoons bourbon or rum

1 ½ teaspoons pure vanilla extract

Whipping cream (for serving)

1. Roll out the dough on a lightly floured surface to a large circle about 1/8” thick. Fit, without stretching, into a buttered deep 9 ½-inch pie pan (very important to use a large pie pan. This recipe makes a generous amount of filling). Trim off the excess dough, leaving a ¾-inch overhang. Fold under the edge of the dough, pressing along the rim of pan and forming a fairly high fluted border. Chill the dough while you preheat the oven to 400 degrees F, with a rack in the lower third.

2. Line the dough with a lightly buttered sheet of foil; buttered side down. Bake the pie shell for about 8 minutes. Very gently remove the foil; prick the dough all over with a fork. Bake the crust until the surface of the dough is dry, but has not yet baked all the way through, about 5 minutes longer. Set the pie shell aside; leave the oven on.

3. Meanwhile, whisk together the pumpkin puree, brown and white sugars, flour, salt, spices, pepper, cream, milk, eggs, spirits and vanilla in a large bowl. Pour into pie shell.

4. Bake until the filling is set but still slightly wobbly in the center, usually about 45 minutes.

5. Cool the pie on a wire rack. Top with whipped cream flavored with pure vanilla extract, or real vanilla bean ice cream.

Steve Boehme and his wife Marjorie own GoodSeed Nursery & Landscape, located at 9736 Tri-County Highway, near Winchester, Ohio. More information is available at www.goodseedfarm.com or call (937) 587-7021.

The secret to the ultimate pumpkin pie is a home-made filling made with real pie pumpkins.(GoodSeed Farm photo)
http://www.peoplesdefender.com/wp-content/uploads/2015/09/web1_Pumpkin-Pie-Slice.jpgThe secret to the ultimate pumpkin pie is a home-made filling made with real pie pumpkins.(GoodSeed Farm photo)

http://www.peoplesdefender.com/wp-content/uploads/2015/09/Boehme-sig2.pdf

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