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Categories:
all-purpose flour salt sugar unsalted butter vegetable shortening water eggs maple syrup salt cinnamon nutmeg heavy cream maple syrup vanilla
Viewed: 6 - Published at: 4 months agoIngredients
- 1 1/4 c. All-Purpose Flour
- 1 tsp Kosher Salt
- 1 tsp Sugar
- 4 Tbsp. Unsalted Butter, Cool cut in small pcs
- 3 Tbsp. Vegetable Shortening Cool
- 3 Tbsp. Ice Water
- 1 1/2 c. Blue Hubbard Squash Puree *
- 4 lrg Large eggs lightly beaten
- 3/4 c. Pure Maple Syrup
- 1/2 c. Half And Half
- 1/2 tsp Kosher Salt
- 1 tsp Grnd Cinnamon
- 1/2 tsp Grated Nutmeg
- 1 c. Heavy Cream
- 2 Tbsp. Pure Maple Syrup
- 2 tsp Vanilla Extract
Method
- * To make squash puree, halve the squash, scoop out the seeds and fibers, and cut into 5- to 6-inch pcs.
- Place on baking sheets and roast at 400 F till 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 c. of puree.
- The puree can be stored in an airtight container for up to 3 days in the refrigerator or possibly 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 till the mix 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.
- Chill 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 till smooth.
- Scrape into the pie shell and bake for 10 mins.
- Reduce the heat to 325 F. and continue baking till the filling is set, about 50 mins.
- 5.
- Just before serving, make the topping.
- Whip the cream to very soft peaks.
- Add in 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.
