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Butternut Squash & Pecan Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
-----crust----- 1
cup
plus 6 T all purpose flour 1
teaspoon
sugar 1/2
teaspoon
salt 1/4
cup
chilled unsalted --,
(1/2 stick)
1
t
into pie 1/4
cup
chilled vegetable -- shortening,
cut
2 1/2
tablespoons
ice water 1
teaspoon
cider vinegar
-----squash filling----- 1
1 1/4 lb
butternut squash 2
extra-large eggs 1/2
cup
packed golden brown sugar 1/2
cup
whipping cream 1
rounded t all purpose flour 1
teaspoon
ground cinnamon 1/2
teaspoon
vanilla extract 1/4
teaspoon
ground ginger 1/8
teaspoon
ground cloves
-----pecan filling----- 1/4
cup
packed golden brown sugar 1
extra-large egg 2
tablespoons
light corn syrup 1
tablespoon
light unsulfured molasses 1/2
teaspoon
vanilla extract 1/3
cup
coarsely chopped pecans,
(about 3
e
toasted pecan halves
whipped cream (opt.)
Directions:
FOR CRUST: Combine flour, sugar and salt in large bowl. Add butter and
shortening and rub in with fingertips until mixture resembles coarse meal.
Mix ice water and cider vinegar; pour over flour mixture and toss until
moist clumps form. Gather dough into ball; flatten into disk. Wrap in
plastic and refrigerate 45 minutes. (Can be prepared 1 day ahead. Soften
slightly at room temperature before rolling.) FOR SQUASH FILLING: Preheat
oven to 350 F. Cut squash in half lengthwise. Scrape out seeds. Place cut
side down in baking dish. Bake until tender when pierced with knife, about
1 hour. Cool completely. Scrape squash into processor, discarding peel.
Puree squash until smooth. Measure 1 C squash puree into medium bowl. Add
remaining ingredients; whisk until smooth. Roll out dough on floured
surface to 1/8-inch-thick round. Transfer to 9-inch diameter glass pie
dish. Press dough gently into dish. Trim dough, leaving 1/2-inch overhang.
Fold edge under and crimp decoratively, forming high-standing rim. Freeze
until firm, about 15 minutes. FOR PECAN FILLING: Whisk first 5
ingredients in small bowl until blended. Mix in 2/3 C chopped pecans.
Position rack in bottom third of oven and preheat to 400'F. Spread pecan
filling in crust. Bake until filling is set and slightly puffed, about 20
minutes. Cool 10 minutes. Pour squash filling over pecan layer and smooth
top. Bake
=============== Reply 53 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z MC2 APPLE PIE
2 75
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