#ArchiTalks 15 thanksgiving "From an Architect's Table"

"From an Architect's Table"

Dolly Brown’s Pumpkin Pie

My grandmother, Margaret Marion Schmitt Brown, nicknamed “Dolly” because she was the youngest girl, had her sole child, my mom at the age of forty.  So when I knew her, she was already in her sixties and though she was very loving and very funny, I never remembered her cooking much.  Most meals spent with Grandpa and Grandma Brown seemed to be at Stouffer’s, the Red Bull Inn, or the Elk’s Club.  I had heard that prior to them having a child, they ran Brown’s Tavern, which was outside of South Park, southwest of Pittsburgh.  

They had some horses that my grandfather used to race, “Trotters”, harness racing, the ones with the little low buggy behind it.  I am sure he did not win often and only raced for sport because he was no small man.   My grandmother didn’t want to “raise her daughter in a bar”, so as I have said before, they sold the tavern, bought a house in the most rural of suburbs then, MacMurray, and my grandfather joined the teamsters and really started working.  That being, earning his wage in construction as a crane operator and later, a union rep, sitting in the on-site trailer til his seventies.  

A week ago, I told my mom that I was going to use her recipe for this blog and she said, “Oh, that wasn’t my recipe, that was Grandma Dolly’s when they had the tavern. She used to cook all the food with one other woman, Rose, they cooked chicken, potatoes, vegetables, biscuits, and pumpkin and apple pie.”  I did remember that my grandmother told me she had said when she left the tavern, she was never going to cook another pie again.  

And she never did.  

Dolly Brown’s Pumpkin Pie

Filling:

1 ½ cup sugar  
1 (29 oz.) can pumpkin

1 tsp. salt  
29 oz. lowfat, 2 % milk (or coconut, soy or almond milk)

3 ½ tsp. pumpkin pie spice     
3 T. cornstarch

6 large eggs or egg substitute

Pie Crust:

3 c. unbleached flour  
6-9 T. ice water

1 ½ tsp. salt  
1 c. trans fat free vegetable shortening

Mix sugar, salt and spices in small bowl.  Beat eggs in large bowl and add pumpkin and ingredients of small bowl.  Fill pumpkin can almost full with milk, add cornstarch and stir.  Add milk mixture to large bowl and mix.  Pour into unbaked pie crust and bake in a preheated 425 degree oven for 15 minutes, reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted near center comes out clean.  Cool for two hours and top with whipped cream.

Pie Crust:

Combine flour and salt in large bowl, cut in shortening until mixture is crumbly.  Fill a glass with ice water and sprinkle on misture 6-9 T. of the cold water until mixture just holds together.  Roll out dough onto a lightly floured surface and line pie plates with the pastry.  Crimp edges as you like.  This makes a lot of crust with a little left over to roll up with cinnamon and sugar for a little tart to bake in the oven with the pies and that way you have something to eat before the pies are done.

What 's on other Architect's Tables???

Follow the links below...

Enoch Sears - Business of Architecture (@businessofarch)

Bob Borson - Life of An Architect (@bobborson) http://www.lifeofanarchitect.com/margaritas-especial-del-arquitecto-de-texas/

Matthew Stanfield - FiELD9: architecture (@FiELD9arch) Thanksgiving Feast...

Marica McKeel - Studio MM (@ArchitectMM)

Jeff Echols - Architect Of The Internet (@Jeff_Echols) This Thanksgiving: Something New

Lee Calisti, AIA - Think Architect (@LeeCalisti)

Mark R. LePage - Entrepreneur Architect (@EntreArchitect) From My Table To Yours

Evan Troxel - Archispeak Podcast / TRXL (@etroxel)

Lora Teagarden - L² Design, LLC (@L2DesignLLC) ArchiTalks: Bourbon. Every architect's friend.

Collier Ward - Thousand Story Studio (@collier1960)

Cormac Phalen - Cormac Phalen (@archy_type)

Nicholas Renard - dig Architecture (@dig-arch)

Andrew Hawkins, AIA - Hawkins Architecture, Inc. (@hawkinsarch)

Jeremiah Russell, AIA - ROGUE Architecture (@rogue_architect)

Jes Stafford - Modus Operandi Design (@modarchitect)

Cindy Black - Rick & Cindy Black Architects (*)

Eric T. Faulkner - Rock Talk (@wishingrockhome) Archi-Table - Any Berry Salad

Rosa Sheng - Equity by Design (@EquityxDesign) Hacksgiving - A Hacker's Thanksgiving

Michele Grace Hottel - Michele Grace Hottel, Architect (@mghottel) "From an Architect's Table" Dolly Brown's Pumpkin Pie

Meghana Joshi - IRA Consultants, LLC (@MeghanaIRA) Archtalks from an Architects Table

Amy Kalar - ArchiMom (@AmyKalar) ArchiTalk #15: From An Architect's Table

Michael Riscica - Young Architect (@YoungArchitxPDX) The Architect's Postmodern Thanksgiving!

Stephen Ramos - BUILDINGS ARE COOL (@sramos_BAC)

brady ernst - Soapbox Architect (@bradyernstAIA)

Brian Paletz - The Emerging Architect (@bpaletz) All In the Family

Tara Imani - Tara Imani Designs, LLC (@Parthenon1)

Jonathan Brown - Proto-Architecture (@mondo_tiki_man) From an Architect's Holiday Table

Eric Wittman - intern[life] (@rico_w) giving thanks and [wine]ing

Sharon George - Architecture By George (@sharonraigeorge)

Brinn Miracle - Architangent (@simplybrinn)

David Molinaro - Relax2dmax (@relax2dmax)

Emily Grandstaff-Rice - Emily Grandstaff-Rice AIA (@egraia) Unplug Tradition

Daniel Beck - The Architect's Checklist (@archchecklist)

Jarod Hall - di'velept (@divelept) UTAH = JELLO

Anthony Richardson - That Architecture Student (@thatarchstudent)

Lindsey Rhoden - SPARC Design (@sparcdesignpc)

Drew Paul Bell - Drew Paul Bell (@DrewPaulBell)

Greg Croft - Sage Leaf Group (@croft_gregory)

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Courtney Casburn Brett - Casburn Brett (@CasburnBrett)

Jeffrey A Pelletier - Board & Vellum (@boardandvellum) An Architect’s OCD Guide to Thanksgiving

Aaron Bowman - Product & Process (@PP_Podcast)

Samantha Raburn - The Aspiring Architect (@TheAspiringArch)

Kyu Young Kim - Palo Alto Design Studio (@sokokyu)

Nisha Kandiah - TCDS (@SKRIBBLES_INC)

Karen E. Williams - (@karenewilliams)

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MGHarchitect: Michele Grace Hottel, Architect