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Butternut Squash Pie

Instead of pumpkin pie, why not try another fall squash for the filling? Chef Chadwick Isom shares this recipe for Butternut Squash Pie.
Butternut Squash Pie

2 cups oven roasted butternut squash puree

2 large eggs

1 egg yolk

1 cup heavy cream

3/4 cup brown sugar

1 tsp. ground ginger

1 tp. cinnamon

1/2 tsp. salt

1/4 tsp. nutmeg

Pinch of ground clove

 
1. Cut the butternut in half and scoop out the seeds. Bake on a sheet cut side down at 325 for 55-75 minutes or until the meat is very soft. Cool them for 1 hour then scoop out meat with a spoon. You need 2 cups of puree for one pie.

2. Use one 10 inch pie crust that is par baked with foil inside and a pie weight or dried bean to hold its shape. Just bake 5-10 minutes until the crust is set but do not brown.

3. To mix the filling place all the ingredients for the pie in a food processor and mix until combined.

 

French Pie Dough

 
Pie Crust

1 cup flour

6 T. butter cut in small pieces

½ tsp. salt

1 large egg and 1 egg yolk

To mix the filling put the flour, salt, and butter in the mixing bowl and mashed together by hand. The fat will melt with hand contact; mix until it is most of the way combined there can be some small pieces of fat. Now add the egg and just mix until combined it will be one ball. Press the dough into a pie pan or roll it out and par bake 3-4 minutes before putting the filling.


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