Cambrian: Opinion

Culinary Corner: Upside Down Pumpkin Pie

As promised, we have recipes which are being shared from the recent Pie Baking Contest at the Cambria Historical Society’s Scarecrow and Harvest Festival. Both pastry chefs who won for their unique offerings will delight your holiday guests with these scrumptious desserts. In fact, Pat Moreno has been producing her Texas-sized one each year for the Community Thanksgiving Dinner at the Veterans Memorial Building. Coming soon .

Upside Down Pumpkin Pie(serves 10-12)

Step 1:

3/4 cup granulated sugar3 large eggs, beaten1 lg. 29 oz. can pure pumpkin1 lg. 15 oz. can evaporated milk2 tsp. cinnamon1/2 tsp. salt1/2 tsp. ground ginger1/4 tsp. ground clovesStep 2:1 pkg. yellow cake mix1 cup chopped walnuts2 sticks sweet unsalted butter, melted

Oil a 9- by 13-inch pan (or larger),and then cover bottom withwax paper cut to fit. This willmake the cake easier to turnover and remove from pan after itis cooked. Preheat the oven to350 degrees.

Mix together all the ingredientsin Step 1 above, and pour intowax paper-lined pan. Proceedto Step 2.

Sprinkle the crumbled drycake mix over the pumpkin mixture.Sprinkle the nuts over this;then drizzle the melted butterover all. Bake for 55-60 minutes—when testing for doneness,the custard will be moist due tothe pumpkin. Cool on a rack,then cover with a serving dishand invert to remove; peel off thewax paper.

When chilled, cut into squaresand serve with whipped cream orice cream. Pat is told that it willstay fresh in the refrigerator forseveral days, but hers never laststhat long. (I’m sure yours won’teither, so ENJOY!)

Fresh Orange Pie(Maryann Grau)

Coconut Almond Crust:1-1/2 cup blanched almonds1-1/2 flaked coconut6 tblsp. sugar6 tblsp. butter

Grind the almonds medium, andmix with coconut. Work in the sugarand butter, reserving 6 tablespoonsfor topping. Press into a 9-inch glassplate, reserving 6 tablespoons fortopping. Bake in a 375-degree ovenabout 10-12 minutes until golden,but toast the topping amount in ashallow pan for only five minutes.Filling:6 medium oranges, peeled and slicedthinly crosswise2/3 cup apricot jam1/2 cup granulated sugar1-1/2 cup orange juice3 tblsp. corn starch1 tsp. vanillaArrange orange slices in bakedshell. Mix corn starch with a littleorange juice to form a paste, thenblend with the rest of the orangejuice in a medium saucepan. Addsugar and jam, whisk and cookover medium heat until thick andtranslucent. Remove from heatand stir in vanilla.Sprinkle toasted topping overthe oranges, then spread syrupyfilling over (Maryann usually hasa little left over). Chill well tofirm up, and slice with a verysharp knife to serve. Enjoy!Please share your holidayrecipes with Consuelo, c/o TheCambrian, 2442 Main St., CambriaCA 93428; or e-mail to cambrian@thetribunenews.com.Keep your eyes on the pies

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