Kabocha Squash Pie With Spiced Crust
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Ground Cinnamon1 tsp
Allspice1 tsp
Ground Ginger1 pinch
Kosher Salt1
Egg Yolk4 large
Egg3 cup
Sweetened Condensed Milk1 cup
Light Brown Sugar1 cup
Bourbon (optional)1 tsp
Vanilla Extract1 pinch
Cinnamon (for garning)Directions:
1
For the squash: Preheat the oven to 375 degrees F
2
Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven
3
Roast the squash until a fork slides in and out easily, about 45 minutes
4
Remove the squash from the oven and let cool
5
Remove the skin and puree until smooth
6
Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose
7
For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt
8
Toss in the butter and pulse until the mixture looks like grated parmigiano
9
Add in the egg yolk and a few drops of the ice water
10
Pulse until the mixture starts to come together into a ball
11
Add a few more drops of water if the mixture still seems dry
12
Turn the dough out onto a lightly floured work board
13
Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips
14
Repeat this process two more times
15
Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour
16
Remove the dough from the fridge and let warm up for 5 minutes
17
Roll the dough out into a large circle and lay in a deep pie dish
18
Trim the dough all the way around so there is only 1/2-inch overhang
19
Fold the dough under and crimp the edges decoratively
20
Make sure the edges don't extend beyond the pie plate rim
21
Prick the dough all over with a fork
22
Lay aluminum foil over the dough to cover and fill the pie plate with baking beans
23
Place the pie plate on a sheet tray and bake in the oven for 15 minutes
24
Remove the foil and baking beans and bake for 5 more minutes
25
Remove from the oven and let cool
26
Reduce the heat in the oven to 350 degrees F
27
For the filling: In a small bowl, beat the eggs until they are smooth
28
Beat in the cream
29
Add the cream/egg mixture to the squash puree and beat to combine
30
Beat in the condensed milk, brown sugar, bourbon if using and vanilla
31
Beat until the mixture is well combined, 1 to 2 minutes
32
Pour the squash mixture into the prepared pie shell
33
Place on the sheet tray and place back into the oven for 25 minutes
34
Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes
35
If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning
36
Remove the pie from the oven and let it cool for at least 1 hour before cutting
37
Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish