Yield: 1 servings
|1¼ cup||All-Purpose Flour|
|1 teaspoon||Kosher Salt|
|4 tablespoons||Unsalted Butter, Cold -- cut|
|1½ cup||Blue Hubbard Squash Puree *|
|4 larges||Eggs -- lightly beaten|
|¾ cup||Pure Maple Syrup|
|½ cup||Half And Half|
|1 cup||Heavy Cream|
|2 tablespoons||Pure Maple Syrup|
|In small pieces|
|3 tablespoons||Vegetable Shortening, Cold|
|3 tablespoons||Ice Water|
|½ teaspoon||Kosher Salt|
|1 teaspoon||Ground Cinnamon|
|½ teaspoon||Grated Nutmeg|
|2 teaspoons||Vanilla Extract|
* To make squash puree, halve the squash, scoop out the seeds and fibers, and cut into 5- to 6-inch pieces. Place on baking sheets and roast at 400 F until soft, about 1 hour. Scoop the flesh from the skin with a spoon, drain off as much liquid as possible, and pulse briefly in a food processor. One 10-lb squash will yield about 8 cups of puree. The puree can be stored in an airtight container for up to 3 days in the refrigerator or several months in the freezer.
1. To make the crust, combine the flour, salt, and sugar in a medium bowl. Rub in the butter and shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk, and wrap in plastic. Refrigerate for 1 hour. 2. Preheat the oven to 400 F. 3.
Roll out the dough and fit it into a 9-inch pie plate. 4. To make the filling, whisk all the filling ingredients together until smooth.
Scrape into the pie shell and bake for 10 mins. Reduce the heat to 325 F. and continue baking until the filling is set, about 50 mins.
5. Just before serving, make the topping. Whip the cream to very soft peaks. Add the maple syrup and the vanilla and whip to soft peaks.
Cut the pie into wedges and top each portion with a dollop of the cream. Makes one 9-inch pie.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:20) (159) Fido: Cooking