Squash pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pie dough for single crust | ||
| 4 | cups | Unpeeled & cubed butternut squash & 2 thin slices of squash to garnish |
| ½ | cup | Sucanat (or white sugar) |
| 3 | tablespoons | Arrowroot |
| 2 | tablespoons | Agar flakes |
| 2 | tablespoons | Barley malt syrup |
| ¼ | cup | Water |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¾ | cup | Soy milk |
| ½ | teaspoon | Ginger powder |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Soy oil |
| ½ | cup | Pecan halves, for garnish |
| 1½ | teaspoon | Agar flakes |
Directions
GLAZE
Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside.
Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans & the glaze & blend till smooth. Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie with foil, & bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze.
GLAZE: Place ingredients in a small pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).
Brother Ron Pickarski, "Friendly Foods" * CROSSPOSTED Submitted By INTERCOOK On 09-29-95