- Exported from MasterCook
MABEL KIRK'S BUTTERNUT SQUASH PIE
6 Preparation Time :
Categories : Pies
Amount Measure Ingredient -- Preparation Method -- -- --
--CRUST--
2 2/3 c Flour
1 t Salt
1 c Shortening
7 tb -- Water, ice
--FILLING--
2 c Butternut squash -- cut into -1 cubes, cooked & drained)
1 c Evaporated milk
3 Eggs -- lightly beaten
1/2 c Sugar, brown
1/2 c Sugar, granulated
2 tb Flour
1/2 ts Lemon extract
1/2 ts Cinnamon
1/8 ts Salt
1/4 ts Nutmeg
1/4 ts Cloves, ground
1 t Butter -- melted
Heat oven to 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
5-6 diameter "pancake"
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 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 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
10 min at
400F. Reduce
375 F and bake for 25 min. Remove foil. Bake
10-15 min more, or until knife inserted in center
comes out clean and crust is golden brown.
From "The Washington Post Magazine"
11/10/91 Submitted By SAM WARING
382-91-12.IMA.INFOMAIL.COM> On MON,
NOV 1995 105641 GMT - - - - - - - - - - - - - - - - - -
