ATLANTA – Dear Food Goddess: ‘There is a delicious recipe for a holiday pie that has a bottom layer of mincemeat and a top layer of pumpkin pie filling. Do you or your readers have such a recipe?’
– Janet Johnson Stephens
Well, this is a first for the goddess’ column. A reader has actually answered her own question.
Janet Stephens wrote in again shortly after her request was printed. She said: “My friend Donalene Poduska from Ohio sent me the recipe. I thought you and your readers might like it.”
Since the request was already published, the goddess thought there might be other faithful readers waiting to see if she could again deliver the culinary goods. It lets her finish the year with a pretty darn impressive record of successfully finding favorite recipes for her beloved acolytes. As always, the credit is due to you, dear readers, who so generously search through your archives every week in response to this column’s Recipe Swap requests.
This also completes the goddess’s series of holiday recipes.
Starting afresh in the New Year, the gourmet guru will go back to tackling such thought-provoking questions as: “Is there a difference between green onions and scallions?” and “Are all peppercorns created equal?”
And now the heavenly high hostess wishes all her devotees, acolytes and goddessories a very magical 2006.
Pumpkin-Mincemeat Pie
8 servings
Hands on: 20 minutes
Total time: 1 hour
Donalene Poduska says this recipe is from “The Farm Journal’s Complete Pie Cookbook 1965,” which she calls her “pie bible.”
INGREDIENTS
1 unbaked pie crust
DIRECTIONS
Preheat oven to 400 degrees.
Fit pie crust into a 9-inch pie pan and decoratively crimp edges. Spoon mincemeat into bottom of pie shell, spreading evenly.
Set aside.
In a bowl, lightly beat egg. Add pumpkin, evaporated milk, sugar, cinnamon, nutmeg, ginger, salt and cloves. Pour pumpkin mixture over mincemeat layer.
Bake for 35 to 45 minutes or until knife inserted halfway between edge and center of pie comes out clean. The center can still wiggle slightly. It will firm up upon standing.
Per serving: 357 calories (percent of calories from fat, 26), 4 grams protein, 69 grams carbohydrates, 4 grams fiber, 12 grams fat (3 grams saturated), 30 milligrams cholesterol, 349 milligrams sodium.
The Food Goddess wishes to answer all your food questions and share your kitchen tips and recipe requests. Write to foodgoddess AT ajc.com or to Food Goddess, The Atlanta Journal-Constitution, Eighth Floor, 72 Marietta St. N.W., Atlanta, Ga., 30303.
