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Butternut Squash & Pecan Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

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
    toasted pecan halves
    whipped cream (opt.)

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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