*  Exported from  MasterCook  *
 
                         DRUNKEN APPLE/PUMPKIN PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Nuts
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Eggs
      3/4   c            Brown sugar -- firmly packed
    1                    9-inch pie shell -- unbaked
    1       c            Cooked pumpkin
                         -- mashed and drained
    1       c            Applesauce -- thick & chunky
    1       tb           Flour
      1/2   ts           Salt
    1       t            Each cinnamon and ginger
      1/4   ts           Nutmeg
      1/8   ts           Each allspice and cloves
    1 1/2   c            Half-and-half or
    1 1/2   c            Evaporated milk
    1       t            Vanilla
    1       c            Pecan halves
    2       tb           Rum
 
   In a bowl, beat together the eggs and sugar until
   light.  Mix in the pumpkin, applesauce, flour, salt,
   cinnamon, ginger, nutmeg, allspice, cloves,
   half-and-half and vanilla; blend thoroughly.  Pour
   into pie shell. Arrange pecan halves over top of
   filling.
   
   Bake at 425 F. in lower third of oven for 20 minutes,
   then reduce oven heat to 350 F. and bake 30 to 35
   minutes longer, or until filling is firm and a knife
   inserted 1″ from the edge comes out clean.  Cool on a
   wire rack.
   
   At serving time, warm rum in a small container
   suitable for pouring. Light the rum with a match and
   pour immediately while flaming over the pie.
   
   Yield:  Serves 6 to 8.
   
   From 1991 “Shepherd’s Garden Seeds Catalog,” pg. 59.
   Electronic format by Cathy Harned.
  
 
 
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