Recipe - Pumpkin Pie With Short Pastry Crust

PIE
1 cn Pumpkin (16oz)
1 cup Honey
2 tablespoon Molasses
2 teaspoon Cinnamon,ground
One fourth teaspoon Allspice,ground
One fourth teaspoon Cloves,ground
1 pn Salt
4 Eggs,large
1 cup Cream,heavy
One half cup Cranberries,fresh,cooked

SHORT PASTRY CRUST
1 cup Flour,allpurpose
1 pn Salt
4 tablespoon Butter,unsalted,cut/bits
1 One half tablespoon Vegetable shortening,solid
3 tablespoon 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip