PUMPKIN PECAN STREUSEL PIE

FOR THE PECAN CRUST:
2 cups all-purpose flour
1/4 cup finely diced pecans
1 teaspoon salt
2/3 cup plus 2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, as needed
FOR THE FILLING:
2 (15-ounce) cans pumpkin puree
2 large eggs
2 (14-ounce) cans sweetened condensed milk
FOR THE STREUSEL TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup unsalted butter, at room temperature
1/2 teaspoon ground cinnamon

TO PREPARE THE CRUST:
Combine the flour, pecans and salt in a medium mixing bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over crumb mixture, stirring it into the mix with a fork. Add enough of the ice water so that the dough almost cleans the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 375 degrees F.

Roll out each portion of dough on a lightly floured work surface into an 11-inch circle. Fit each dough circle into the bottom of an 8-inch pie pan, trim and crimp the edges of the crust. Set aside.

TO PREPARE THE FILLING:
In a large mixing bowl, blend pumpkin, eggs and milk until smooth. Pour half of the mixture into each prepared pie shell.

TO PREPARE THE TOPPING:
Combine sugar, flour and pecans in a medium mixing bowl. Using your fingers or a fork, work in the butter until crumbly. Sprinkle half the streusel mixture over the top of each pie.

TO BAKE:
Place the pies on a baking sheet and bake until a cake tester inserted in the center comes out clean, 50 to 55 minutes.

Makes 2 (8-inch) single-crust pies
Source: All-American Desserts by Judith Fertig