Blue Hubbard And Maple Pie
Serving Size : 1
Ingredients for prepare Blue Hubbard And Maple Pie
:
| Amount | Measure | Ingredient - Preparation Method |
Crust
blue hubbard and maple pie |
| 1 1/4 | C | All-Purpose Flour |
| 1 | Tsp | Kosher Salt |
| 1 | Tsp | Sugar |
| 4 | Tbsp | Unsalted Butter, Cold - cut in small pieces |
| 3 | Tbsp | Vegetable Shortening - Cold |
| 3 | Tbsp | Ice Water |
Filling
blue hubbard and maple pie |
| 1 1/2 | C | Blue Hubbard Squash Puree * |
| 4 | lg | Eggs - lightly beaten |
| 3/4 | C | Pure Maple Syrup |
| 1/2 | C | Half And Half |
| 1/2 | tsp | Kosher Salt |
| 1 | tsp | Ground Cinnamon |
| 1/2 | tsp | Grated Nutmeg |
Topping
blue hubbard and maple pie |
| 1 | C | Heavy Cream |
| 2 | tbsp | Pure Maple Syrup |
| 2 | tsp | Vanilla Extract |
recipe Blue Hubbard And Maple Pie
* To make squash puree, halve the
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squash, scoop out the seeds and fibers, and cut into 5- to 6-inch pieces.
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Place on baking sheets and roast at 400 F until soft, about 1 hour. Scoop the flesh from the skin
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with a spoon, drain off as much liquid as possible, and pulse briefly in a food processor. One 10-lb squash
Blue Hubbard And Maple Pie
will yield about 8 cups of puree. The puree can be stored in an airtight container
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for up to 3 days in the refrigerator or several months in the freezer. 1.
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To make the crust, combine the flour, salt, and sugar in a medium
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bowl. Rub in the butter and shortening until the mixture resembles coarse
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meal. Gradually stir in the ice water, being careful not to overwork the dough.
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Form into a ball, flatten into a disk, and wrap in plastic.
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Refrigerate for 1 hour. 2. Preheat the oven to 400 F. 3.
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Roll out the dough and fit it into a 9-inch pie plate.
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4. To make the filling, whisk all the filling ingredients together until smooth. Scrape into the pie shell
Blue Hubbard And Maple Pie
and bake for 10 mins. Reduce the heat to 325 F. and
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continue baking until the filling is set, about 50 mins. 5. Just before serving, make the topping.
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Whip the cream to very soft peaks. Add the maple syrup and
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the vanilla and whip to soft peaks. Cut the pie into wedges
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and top each portion with a dollop of the cream. Makes one
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9-inch pie.
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