Ingredients:
1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup vegetable shortening
1/4 cup real butter, cut up
1 teaspoon orange zest
2 tablespoons orange juice
1/2 cup sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 (15 ounce) cans solid-pack pumpkin
1 (12 ounce) cans evaporated milk
2 eggs
1 1/2 teaspoons orange zest
1 beaten egg yolks
1 teaspoon water
1 cup whipping cream
2 tablespoons sugar
2 tablespoons Bourbon
Directions:
For crust, mix flour, sugar and salt in medium bowl.
Cut in shortening and butter until crumbly.
Stir in orange peel and just enough orange juice to form a dough.
Shape it in a ball and refrigerate for an hour.
Roll dough out between wax paper and fit it into your deep-dish pie plate.
Prick randomly with fork.
Refrigerate another 20 minutes while you prepare the filling.
For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
Whisk dry ingredients into wet ingredients and set aside.
Make your egg wash by stirring egg yolk and water together.
Brush the entire crust with the egg wash and then pour the filling in.
Bake about 35- 45 minutes in preheated 375 oven until filling is set.
You may want to use foil to cover the crust if it starts getting too dark.
Cool pie on rack.
For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
Serve a spoonful of cream on each piece of pie.
Servings: 8-10
Time preparation: 120 min.
Time total: 165 min.