Foodwise > Eat Seasonally > Recipes > Squash Pie with Local Flour Crust

Squash Pie with Local Flour Crust

Source: Nigel Walker, Eatwell Farm

Recipe Type: | Seasons: ,

Its that time again! This is a modification of the No-Fault Pumpkin Pie in the Moosewood Cookbook. We love it. We’ve made it with every type of squash we grow and with the Beauregard (orange) sweet potatoes. It’s great every way. With Butternut it’s a true pumpkin pie; we actually never use pumpkins and I have been told that what is in the cans is a winter squash that is not pumpkin! This is also great without the crust (great for diets) as a custard, served in individual custard dishes. The molasses gives a nice flavor and makes it darker; if you want that bright orange color use honey in its place.

Thanks to Lorraine for this recipe that uses Eatwell Farm whole wheat flour. This really works. My sons Eric and Andrew will back me up!

Makes 1 pie

INGREDIENTS

Crust
½ cup white flour
½ cup Eatwell Farm Stone Ground whole wheat flour
¾ stick butter, cut into small pieces
⅛ teaspoon salt
1 tablespoons sugar
½ teaspoon vanilla
Juice from ¼ lemon
1-2 tablespoons cold water

Filling
3 cups cooked, pureed winter squash or sweet potato
3 tablespoons honey
2 tablespoons molasses
½ teaspoon ground cloves or allspice
1 ½ to 2 teaspoon cinnamon
1 ½ to 2 teaspoons powdered ginger
½ teaspoons salt
2 beaten eggs
1 ½ cups milk or soymilk
1 unbaked 9-inch pie crust (recipe follows)

PREPARATION

For the crust

  1. Add flour, salt, sugar and butter to mixer bowl (I use the food processor). Blend to chop up butter.  Slowly add liquids and mix until incorporated.

  2. Roll out as much as you can, cover, and refrigerate until chilled enough to work with.  Finish rolling out and continue on from there!

For the filling

  1. Preheat oven to 375°.  Place squash or sweet potato puree in a medium-sized bowl and add all other filling ingredients. Beat until smooth.

  2. Spread into pie crust and bake at 375° for 10 minutes. Turn oven down to 350° and bake another 40 minutes, or until pie is firm in center when shaken lightly.
  3. Cool to room temp before serving. Great with rum- or vanilla- spiked whipped cream, or vanilla ice cream.

 

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