Date: Fri 30-May-1997

Publication: Bee

Author: ANDREA

Quick Words:

walnut-pumkin-pie-Stanulis

Full Text:

Whipping Up A Winner For The Pie Baking Contest

Not a crumb was left on the plate to prove Rose Stanulis had ever baked a

walnut pumpkin pie, so it was a good thing the judges got a taste before the

others at the Senior Center devoured it. There was no question it was the

winner.

"It was the first time I had made it - I had all the ingredients in the

house," said Mrs Stanulis, who has lived in Newtown for about ten years. "It

is a very easy pie to make."

Mrs Stanulis has been baking for about 60 years. In years gone by, the secret

to a good pie crust was lard, she said. But bakers don't use that now because

it is a saturated fat. The walnut pumpkin pie recipe calls for a ready-made

graham cracker crust, so inexperienced bakers can be certain of success.

"My favorite pies to make were lemon meringue and apple. I used Cortland

apples, but you don't find those around here any more," said Mrs Stanulis.

"Delicious fall apart; you need something that will hold its shape. Granny

Smiths work all right."

As the winner in the pie contest, the baker received a bouquet of small

daisies, a spider mum, yellow daisies, and purple carnations, which was

presented to her by Marilyn Place, Senior Center coordinator.

"I've done crafts and things at the Senior Center [over the years]. I entered

the contest because you're supposed to participate in things," said Mrs

Stanulis.

Walnut Pumpkin Pie

1 6-oz ready-made graham cracker pie crust

1 15-oz can pumpkin

1 14-oz can sweetened condensed milk

1 egg

1¬ tsp ground cinnamon

« tsp each ground ginger, nutmeg, and salt

¬ cup packed brown sugar

2 T all-purpose flour

2 T cold margarine or butter

‹ cup chopped walnuts

Heat oven to 425 degrees F. In mixing bowl, combine pumpkin, sweetened

condensed milk, egg, only ‹ tsp of the cinnamon, ginger, nutmeg, and salt; mix

well. Turn into pie crust. Bake 15 minutes; remove pie.

Reduce oven temperature to 350F. In small bowl, combine sugar, flour and

remaining « tsp cinnamon; cut in margarine until crumbly. Stir in walnuts.

Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife

inserted 1 inch from edge comes out clean. Cool. Garnish as desired.

Refrigerate leftovers.