PUMPKIN DOUBLE CRUST PIE

Ingredients


1 (15 oz) package refrigerated unbaked pie crusts (2 crusts)
2 1/2 cups canned pumpkin
1/2 cup half and half or light cream
3 eggs
3/4 cup packed brown sugar
6 tbsp butter, melted
2 tbsp flour
1 tsp vanilla
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 egg yolk
2 tsp water
sugar

Directions

1. Preheat oven to 350 F. Let crust stand at room temperature according to package directions. In a large mixing bowl whisk pumpkin, half and half, eggs, brown sugar, butter, flour, vanilla and spices until just combined.

2. Unroll one sheet of pie dough on a lightly floured surface. Roll with a floured rolling pin into a 13 inch circle. Fit dough into a 9 1/2 inch deep dish pie pan. Trim dough 1 inch past edge of pie pan. Pour filling into pie pan.

3. Unroll remaining sheet of pie crust on a lightly floured surface; roll with a floured rolling pin into a 13 inch circle. With a sharp knife or fluted pastry wheel, cut dough into 3/4 inch wide strips. Lay one strip across center of pie; lay another strip perpendicular to the first. Lay another strip next to and about 3/4 inch from the first strip. Lay a fourth strip next to and about 3/4 inch from second strip. Repeat with remaining strips to cover pie. Trim edges of lattice strips 1 inch beyond edge of pie pan. Fold bottom crust over ends of strips; pinch to seal.
Flute as desired. In a small bowl, whisk together egg yolk and water. Carefully brush egg mixture over edges and top of lattice; sprinkle with sugar. Cover edges with foil to prevent over browning.

4. Bake 1 hour or until filling is set. Remove foil and cool on wire rack. Cover and chill within 2 hours.

Makes 8 servings