Brown Sugar Squash Pie
"This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can -- farm-fresh squash and high butterfat cream. She recommends eating this pie within a day of making it as the custard filling makes the pie soggy after that...."
INGREDIENTS
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2 to 2-1/2 lb. Hubbard or butternut squash, to yield 2 cups purée
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3 Tbs. unsalted butter, softened
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2 Tbs. firmly packed dark brown sugar
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3 Tbs. orange juice
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1/2 cup firmly packed dark brown sugar
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3 large eggs
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1/2 cup heavy cream
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1/2 tsp. ground allspice
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1/2 tsp. ground ginger
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1/2 tsp. ground cinnamon
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1/2 tsp. salt
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1 unbaked 9-inch Pâte BriséeÂpie shell, chilled
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Pie leaves or other decorations, baked separately (optional
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