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Grand Champion Pumpkin Lemon Pie

        

           Pie Crust

      3 c  flour

      1 c  crisco

      1    egg,beaten

      5 T  water

      1 t  vinegar

      1 t  salt

           Pie filling

      2    eggs,slightly beaten

     16 oz pumpkin,Canned

    2/3 c  sugar

      1 t  cinnamon

    1/2 t  salt

    1/2 t  ginger

  1 1/3 c  half and half

           SOUR CREAM LAYER

      1 c  sour cream

      2 T  brown sugar

      1 T  lemon juice

      1 T  lemon peel,grated

    1/4 c  pecans,Chopped

Pie crust: add water, vinegar and salt to beaten egg; mix well, set

aside.  Cut crisco into flour until it resembles coarse crumbs.  Add

liquid and mix until dough forms.  Roll out or store in icebox.

 

Pie filling: Mix all ingredients of pie fillng.  Pour into pie shell.

Bake 425 degrees for 15 minutes.  Reduce heat to 350 degrees for 45

minutes.  Cool 20 min.

 

Blend sour cream, brown sugar, lemon juice & lemon peel.  Spread

mixture over pie.  Bake 10 minutes.  Sprinkle top with chopped pecans.

Serve warm or cold.

 

1987 Grand Champion Winner Illinois State Fair











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