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Ingredientes
- 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
Direcciones
- * 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.
