Yield: 16 servings
|2 \N||Unbaked Tahini Graham Pie Crust; see recipe|
|½ cup||Raw cashew pieces|
|4½ tablespoon||Arrowroot powder|
|6 cups||Cooked pureed winter squash; (buttercup or banana or Hubbard)|
|½ cup||Light brown sugar; packed|
|¾ teaspoon||Powdered ginger|
|⅜ teaspoon||Ground cloves|
|½ cup||Chopped walnuts; for topping *|
* Original was ¾ cup walnuts
Preheat oven to 400 degrees Fahrenheit.
In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed.
Peel, seed, and cube winter squash (butternut, buttercup, Hubbard, Tahitian, etc.). Cover with water and boil till tender. Drain well. Purée.
In a food processor or mixer combine the squash purée, sugars, brandy, and spices.
Blend the cashew/arrowroot mixture for another few seconds, then add to the squash mixture and process until well mixed.
Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.
Servings: 16 (8 per pie).
Recipe by: Dr. Weil
Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Nov 29, 1999, converted by MM_Buster v2.0l.