---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN PIE WITH SHORT PASTRY CRUST
 Categories: Pies
      Yield: 8 servings
 
------------------------------------PIE------------------------------------
      1 cn Pumpkin (16oz)
      1 c  Honey
      2 T  Molasses
      2 t  Cinnamon,ground
    1/4 t  Allspice,ground
    1/4 t  Cloves,ground
      1 pn Salt
      4    Eggs,large
      1 c  Cream,heavy
    1/2 c  Cranberries,fresh,cooked

-----------------------------SHORT PASTRY CRUST-----------------------------
      1 c  Flour,all-purpose
      1 pn Salt
      4 T  Butter,unsalted,cut/bits
  1 1/2 T  Vegetable shortening,solid
      3 T  Water,cold
 
  SHORT PASTRY CRUST
  
  Sift the flour and salt together into a large bowl. With 2 knives or a
  pastry blender, cut in the butter and shortening until mixture is the
  texture of coarse crumbs. Add only enough water to make a soft dough. Form
  into a ball, wrap in wax paper and chill for at least 1 hour.
  
  PIE
  
  1. Roll the crust dough on a lightly floured surface to a 1/8" thickness
  and place in the bottom of a 10" pie pan. Trim and flute the edges.
  
  2. Preheat the oven to 450 . Combine the pumpkin, honey, molasses and
  spices in a food processor and process until well blended. With the
  processor on, add eggs one at a time, processing a few seconds after each
  addition. Transfer to a large bowl.
  
  3. Beat the cream in a large bowl until doubled in volume. Fold into the
  pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce
  the heat to 350  and bake until a toothpick inserted in the center comes
  out clean, about 40 minutes longer. Arrange cranberries in a circle on top
  of pie.
 
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