Marcia R Baldwin Juanita N Lewis Mary K Hilterbran Jack D Reed ‘I had no gumption except to get high’ Long-lost siblings meet for the first time after nearly six decades apart Freedom Festival to honor the American Flag ‘Music and Memory’ at Adams County Manor renews lives lost to dementia Adams County Sheriff’s Deputy takes gold at 2017 Ohio Police and Fire Games Toole awarded Winchester Alumni Scholarship Lady Devils host Summer Varsity Shootout In 14U, Peebles finishes regular season with blowout win Der professionelle Basketball-Traum Local pair attend Wabash College Wrestling Camp Shootouts in the summer time Eight dollars and three keys When life gets messy Hot summer days were no sweat Janice McGlothin Jeannine O Evans Gerald Grooms Marvin Setty Richard G Waldron Grand Marshals selected for West Union Fourth of July Parade Adams County, Maysville Vet team up to save injured dog Michael S Knauff Victor P Price Success builds from the bottom up Finalists named for 2017 Fair Queen Contest William Glenn DeWine, Reader Call For Tips in Rhoden Murder Investigation MHS principal to take superintendent post Peebles Skate Park now a reality 2017-18 Fur and Feather Ambassadors named Caley Grooms is Cattlemen’s Beef Ambassador Dr. Mueller leaving Health Department’s free clinic Hourglass Quilt Barn returning to Adams County Lung, Thornburg are First Team All-District selections North Adams hosts annual Boys Basketball Camps Walk-off winner Wanda Hill George D Johnson Life can be a juggling act My favorite thing to do on the farm Wolves in Adams County! Ronald L Wedmore Three lessons from Dad Donald D Morgan Wenstrup uninjured in Virginia shooting Portman staff to hold grant funding workshop Raymond E Applegate Keeping the Peebles tradition alive Back on the hardwood, local hoops squads compete in Monday Night League Seven county athletes recognized as All-SHAC Baseball honorees Stepping to the podium Lady Hounds host Youth Volleyball Camp Senior Profile: Bryan Young Junior Deputy Boot Camps kick off in Manchester Hayes pleads “not guilty” to 109 counts Six-year-old girl finds long-lost class ring Jefferson Alumni awards annual scholarships Paul Tate Jr Marcus I Cox Jewell Gill James M Hill Jr Jeffrey S Jones Samuel A Disher Jack Sterling BREAKING NEWS: Parents face charges after son overdoses on opiate License Hikes and Tall Turkey Tales Danger under every rock Reigning Miss Ohio USA will judge 2017 Adams County Fair Queen Pageant Gordley’s hoops career will continue at Mount St. Joseph Russell C Newman Kenneth C Thurman George Uebel Summer Reading Program underway Honor Flight carries local veteran to DC When rescuers become victims Passing the torch, West Union hosts week-long basketball camp for future Dragons SENIOR PROFILE: Sara Knechtly Terry L Powell Willie Shreffler James C Fitzpatrick Senior Profile: Austin Parks Six countians named to All-SHAC Softball squad Lady Indians get summer camp season underway Memorial Day services pay tribute to local veterans WUHS Steel Band will perform at Bogart’s SSCC announces Honors Lists for spring semester Peebles Elementary releases Honor Roll for final nine weeks West Union Elementary announces Honor Roll for fourth nine weeks Back to State! Mom calls daughter “living proof” seat belts save lives Rent-2-Own donation means new soccer scoreboard at WUHS NAHS student selected for Engineering Summer Camp Southern Hills Athletic Conferences honors Spring Sports athletes Senior Profile: Kailyn Boyd Madison Welch receives Riffle Scholarship Junior Achievement Volunteers visit county’s seventh graders

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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