Squash Pie
"Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance. Serve with Ginger Cream. Make Ahead Tip: Prepare crust through Step 2; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months (do not thaw before baking)...."
INGREDIENTS
•
For Crust:
•
3/4 cup whole-wheat pastry flour (see Ingredient Note)
•
3/4 cup all-purpose flour
•
1 tablespoon sugar
•
1/4 teaspoon salt
•
2 tablespoons unsalted butter
•
1/3 cup almond oil (see Ingredient Note) or canola oil
•
1/4 teaspoon distilled white vinegar
•
3-4 tablespoons ice water
•
For Filling:
•
2 cups Pureed Roasted Winter squash (see recipe link above)
•
1 1/2 cups evaporated low-fat or fat-free milk
•
1/4 cup honey
•
2 large egg yolks, lightly beaten
•
1 large egg, lightly beaten
•
1/3 cup sugar
•
1 teaspoon ground cinnamon
•
1/2 teaspoon freshly grated nutmeg
•
1/4 teaspoon salt
•
Ingredient Notes: Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natura
Comments & Reviews
Just A Pinch Sweepstakes