Honey Squash Pie
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
46
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Salt1 cup
Honey1 cup
Molasse5 large
Egg3 cup
Heavy Cream2.5 cups
All-Purpose FlourDirections:
1
Line a 9 or 10-inch pie dish with the pate brisee
2
Transfer to refrigerator to chill; freeze any remaining pastry
3
Cut the squash in half and remove the seeds
4
Put a rack in a saucepan, and add water to within 1 inch of the rack
5
Set the squash halves on the rack, cut-sides up, and bring the water to a boil
6
Cover the pan, and steam the squash for 20 to 25 minutes, or until it is fork-tender
7
If necessary, add more boiling water to the pan as it evaporates
8
Preheat the oven to 450 degrees F
9
Remove the squash from the pan
10
When the flesh is cool enough to handle, scoop it out with a spoon; discard the shells
11
Using a food processor, blender, or food mill, or by pressing it through a metal sieve, puree the squash
12
You should have about 2 1/2 cups
13
Put the puree in a large bowl
14
Using a wooden spoon, beat the cinnamon, ginger, salt, honey, and molasses into it
15
In a separate bowl, whisk together the eggs and cream, and blend into the squash mixture
16
Put the pie dish on a baking sheet, and pour in filling until it's 3/4 full
17
Pour the remaining filling into a small pitcher
18
Put the pie on the center shelf of the oven, and pour in reserved filling until full
19
(This method avoids the possibility of spilling the pie while you are transferring it to the oven
20
) Bake the pie for 10 minutes
21
Then lower the temperature to 325 degrees F and bake for an additional 45 minutes, or until the center of the filling is firm when the baking sheet is moved gently back and forth
22
Serve warm, at room temperature, or chilled
23
Put the flour, salt, and sugar in the bowl of a food processor
24
All ingredients should be cold
25
Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles coarse meal
26
(To mix by hand, combine the dry ingredients in a large mixing bowl
27
Using a pastry blender or 2 table knives, cut in the butter until the mixture resembles coarse meal
28
) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running (or into the bowl if mixing by hand), just until the dough holds together without being wet or sticky; do not process more than 30 seconds
29
Test the dough at this point by squeezing a small amount together
30
If it is crumbly, add a bit more water
31
Turn the dough out onto a large piece of plastic wrap
32
Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists
33
This makes rolling easier than if the pastry is chilled as a ball
34
Wrap the dough in the plastic, and chill for at least 1 hour
35
Lightly butter or spray with vegetable cooking spray the pie plates or tart pans you will be using
36
On a lightly floured board, roll out the pastry to a thickness of 1/8-inch
37
Place the pastry in a plate, pan or in a pastry ring that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides
38
Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan
39
Cutting the pastry an inch or so higher than the edge of the tart pan and tucking this overhang to the inside of the pan will give extra height and reinforcement
40
Crimp or decorate the edges of the pastry, if desired
41
Chill the pastry-lined pan until ready to use
42
Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day; for longer storage, they can be frozen
43
Yield: 2 (8 to 10-inch) tarts or single-crust pies, 1 (8 to 10-inch) double-crust pie, or 12 (2 1/2 to 3-inch) tartlets