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  • Butternut Squash Pie

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  • Flaky Pie Crust (recipe follows)
    2 to 3 large eggs
    2 cups freshly cooked butternut or buttercup squash, pureed
    1 1/2 cups light cream or evaporated milk
    1/2 cup granulated sugar
    1/3 cup packed brown sugar
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon grated nutmeg
    1/4 teaspoon ground cloves
    1/2 teaspoon salt
    Whipped cream, for serving (optional)
    On a lightly floured surface, roll out the dough and fit it into a 9-inch pie plate.
    Preheat oven to 375 F. In a large bowl, whisk the eggs. Whisk in the squash, light cream, sugars, spices and salt.
    Warm pie crust in oven until hot to touch. Then pour in squash mixture and bake in preheated oven until center of filling is set but quivery, like gelatin, for 35 to 40 minutes.
    Cool on a rack, then refrigerate for up to 1 day. Serve with the whipped cream, if desired. Makes 8 servings.
    FLAKY PIE CRUST: In a large bowl, mix 11/4 cups flour and 1/2 teaspoon each sugar and salt. Cut in 1/2 cup solid vegetable shortening, until fat is in pea-sized pieces. Drizzle in 3 tablespoons ice water, mixing with a fork, until dough sticks together when pressed. If dough does not stick together, add more water, a drop at a time, until the right consistency is reached. Form dough into a ball, then flatten into a disc and wrap tightly in plastic. Refrigerate for at least 30 minutes.
    — Recipe adapted by McClatchy News Service from "All New All Purpose Joy of Cooking" by Irma Rombauer, Marion Rombauer Becker and Ethan Becker (Scribners, 1997).
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