Squash Pie

Ingredients

CRUST

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/3 cup oil
• 1/4 teaspoon distilled white vinegar
• 3-4 tablespoons ice water
• 
  

FILLING

• 2 cups Pureed Roasted Winter Squash, 
• 1 1/2 cups evaporated low-fat or fat-free milk
• 1/4 cup honey
• 2 large egg yolks, lightly beaten
• 1 large egg, lightly beaten
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 
  

Method

1. To prepare crust: Mix whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in butter until the pieces are roughly the size of peas. Stir in oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball.
2. Dust a large piece of wax paper with flour, then turn the dough out onto it. Dust a rolling pin with flour and roll the dough into a 14-inch circle. Invert into a 9-inch pie pan, gently pressing the dough into the bottom of the pan. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim. Fold the edges under and crimp into a decorative design. Cover with plastic wrap; refrigerate for at least 30 minutes.
3. Preheat oven to 350°F.
4. Prick the crust with a fork several times; line with parchment paper and add enough pie weights or dried beans to cover the bottom. Set the pie pan on a baking sheet. Bake until the crust is firm but not colored, about 20 minutes.
5. Meanwhile, to prepare filling & bake pie: Whisk squash, evaporated milk, honey, egg yolks and egg in a large bowl until smooth. Stir in 1/3 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt. Pour the filling into the crust (it will be very full). Place the pie pan on the baking sheet.
6. Bake the pie until the crust edges are nicely browned, about 40 minutes. Cover the edges with foil and continue to bake until a knife inserted into the center comes out clean, 25 to 40 minutes more. Cool the pie on a wire rack before slicing, at least 2 hours.

Tips- Fresh winter squash can be difficult to peel and cut. To soften the skin slightly, pierce squash in several places with a fork. Microwave on high for 45 to 60 seconds, heating it just long enough to slightly steam the skin, not actually cook the flesh. Easier still, buy ready-peeled squash in season or frozen pureed squash.

To make squash puree

1. Preheat oven to 400°F. Brush a rimmed baking sheet with oil.
2. Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.
3. Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.

ps- I'll be away for a month, so take care, best wishes to all in advance for the festive season, Those interested in health & cancer related topics can view my blog

http://cancersupportindia.blogspot.com/