Brown Sugar Squash Pie
Source of Recipe
Fine Cooking
Brown Sugar Squash Pie
This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can -- farm-fresh squash and high butterfat cream. She recommends eating this pie within a day of making it as the custard filling makes the pie soggy after that.
Serves eight.
For the squash purée:
2 to 2-1/2 lb. Hubbard or butternut squash, to yield 2 cups purée
3 Tbs. unsalted butter, softened
2 Tbs. firmly packed dark brown sugar
3 Tbs. orange juice
For the custard:
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
For the pie:
1 unbaked 9-inch Pâte Brisée pie shell, chilled
Pie leaves or other decorations, baked separately (optional)
To make the squash purée -- Follow the directions for the Master method for roasting squash, using the purée ingredients above. Put the cooked and cooled squash in a food processor and purée until smooth. For a very smooth consistency, put the purée through a food mill as well. Measure out 2 cups.
To make the custard and bake the pie -- Set an oven rack on the lowest position and heat the oven to 375°F. Combine the purée with the brown sugar, eggs, cream, spices, and salt and whisk until smooth. Pour the mixture into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 min. Let cool a bit before serving. Garnish with separately baked pie decorations if you like.
Source: Fine Cooking
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