Ingredients Jump to Instructions ↓

  1. --CRUST-- 2 2/3 c Flour

  2. 1 t Salt

  3. 1 c Shortening

  4. 7 tb -- Water, ice

  5. --FILLING-- 2 c Butternut squash -- cut into 1" cubes, cooked & drained

  6. 1 c Evaporated milk

  7. 3 Eggs -- lightly beaten

  8. 1/2 c Sugar, brown

  9. 1/2 c Sugar, granulated

  10. 2 tb Flour

  11. 1/2 ts Lemon extract

  12. 1/2 ts Cinnamon

  13. 1/8 ts Salt

  14. 1/4 ts Nutmeg

  15. 1/4 ts Cloves, ground

  16. 1 t Butter -- melted

  17. 400. For crust, combine flour and salt in med bowl. Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks. Sprinkle one tablespoon of the ice water over one small section of flour mixture and mix lightly with a fork. Repeat, rotating bowl, one section at a time. Form two-thirds of dough into lg ball, then press down to form a

  18. 5-6" diameter "pancake" (remainder of dough can be rolled out into a rect- angle, sprinkled with cinnamon and sugar, rolled and cut into little pinwheels, brushed with butter and a sugar-water glaze and baked sepa- rately). Sprinkle flour on rolling (preferably taped-down pastry cloth) and, with flour-dusted rolling pin, roll dough into circle until dough is about 1/4" thick. Trim one inch larger than inverted

  19. 10" Pyrex pie plate. Carefully roll pastry onto rolling pin, then unroll it onto right-side-up pie plate. Press into pie plate. Fold edge under. Flute

  20. 1/2" high edge. Cover with plastic wrap. Refrigerate. Combine all ingredients in mixing bowl and mix at med speed for 5 min. Pour into chilled pastry shell. Cover edge of pie with long strip of aluminum foil to prevent ovebrowning. Bake

  21. 10 min at

  22. 400F. Reduce heat to

  23. 375 F and bake for 25 min. Remove foil. Bake

  24. 10-15 min more, or until knife inserted in center

  25. comes out clean and crust is golden brown. From "The Washington Post Magazine" 11/10/91 Submitted By SAM WARING

Instructions Jump to Ingredients ↑

  1. On MON, 06 NOV 1995 105641 GMT


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