Tuesday, November 20, 2012

Squash Pie {better than pumpkin pie}

This is the BEST holiday pie ever; even better than pumpkin pie!

The dough for the crust can be made days in advance.  {You could also use a store-bought crust if you like, but making it is really very easy.  Do what makes you comfortable.}

You can substitute sweet potatoes for the squash if you like.

Ingredients for Crust:
-1/2 cup wheat flour {you could use all all-purpose}
-1/2 cup all-purpose flour
-3 tbsp sugar
-1/4 tsp baking powder
-1/8 tsp salt
-4 tbsp butter, softened
-1 egg

Ingredients for Filling:
-5 pkg. frozen winter squash, thawed and drained {I squeeze the extra moisture out with my hands}
-2 eggs
-2 egg yolks
-2/3 cup brown sugar
-1/2 tsp salt
-1 1/4 tsp cinnamon
-1/2 tsp ground ginger
-1/4 tsp ground nutmeg
-1 1/4 cup french vanilla coffee creamer

Process for Crust:  {You can do this in a food processor to speed up and make the process easier.}
1. Mix flour, sugar, salt and baking powder.
2. Blend in butter with hands until you get a cornmeal like texture.
3. Add egg, stir together and turn onto a floured surface.
4. Knead dough 3-4 times, press into a disk and refrigerate at least one hour.

Process for Finishing Pie:
5. Roll out dough, place into a pie dish.
6. Set aside.
7. Mix all filling ingredients and pour into uncooked pie crust {it will be very full}.
8. Place pie on a lined baking sheet, in case of cook over.
9. Bake at 350 degrees for 1 hour on the lowest rack of the oven.
10. Remove from oven and cool completely on a wire rack.
11. Serve with whipped cream or vanilla ice cream.
12. Enjoy! Print Friendly and PDF

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