Pumpkin Pecan Crumble Pie  

Ingredients: Pie Crust: Three cups all-purpose flour, One teaspoon salt,
One teaspoon sugar, One cup plus one tablespoon butter flavored shortening, chilled; One third cup ice water, One tablespoon vinegar,
One egg, beaten.

Ingredients: Filling: Two eggs, beaten; One (sixteen-ounce) canned pumpkin, Three quarters cup sugar, One half teaspoon salt, One teaspoon cinnamon, One quarter teaspoon ginger, One quarter teaspoon cloves, Two tablespoons maple syrup, One (Twelve ounce) can evaporated milk.

Ingredients: Pecan Topping: One half cup all-purpose flour, One half cup chopped pecans, One half cup packed brown sugar, Three tablespoons butter, softened.

Preparation: Crust: Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry cutter until the mixture looks like cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a ball.

Shape into three disks. Wrap in plastic wrap and chill in refrigerator at least two hours, before attempting to roll out. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan.

Preheat the oven to 375 degrees F.

Preparation: Filling: Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.