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Cream: Maple Walnut Cream Pie

Source of Recipe

Crisco Posted by Kitty at RecipeCircus


List of Ingredients

Crust---
9-inch Classic CRISCO Double Pie Crust*

Filling---
1 cup pure maple syrup or maple-flavored pancake syrup
1/2 cup milk
2 egg yolks, lightly beaten
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 teaspoon maple flavor or extract
1 cup whipping cream, whipped
3/4 cup chopped walnuts
Sweetened whipped cream
Baked pastry cutouts (optional)









Recipe

For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Reserve dough scraps for pastry cutouts, if desired. Cool.

For filling, combine syrup and milk in small saucepan. Cook on low heat just until hot. DO NOT BOIL. Stir small amount of hot mixture gradually into egg yolks. Return egg mixture to saucepan. Bring to a boil on medium heat. Simmer 1 minute. Soften gelatin in water. Remove saucepan from heat. Add gelatin and maple flavor. Stir until gelatin dissolves. Refrigerate until mixture begins to thicken.

Fold whipped cream into maple mixture. Fold in nuts. Spoon into cooled baked pie crust. Refrigerate 2 hours or until firm. Garnish with whipped cream and baked pastry cutouts, if desired.

* Single Crust

1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water

Double Crust

2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 tablespoons cold water

9-inch Deep Dish Double Crust or Two 10-inch Double Crust

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water



Recipe


Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet.

For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions.

For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned.

For recipe calling for unbaked pie shell, follow baking directions given in that recipe.