Roasted Hubbard Squash Pumpkin Pie
1/2 tsp salt
1/8 tsp baking powder
4 tbsp butter
5 tbsp shortening
1 egg yolk
2 tsp distilled white vinegar
3 ice cubes
1/2 C cold water
1. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
2. Measure flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
3. Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the fat chunks are pea-sized in the flour. Do not over-process.
4. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Chill for 3 to 4 minutes.
5. Remove flour and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg-water-vinegar mixture, a little at a time, into in the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this: you do not want a wet dough, and you do not want to overmix.
6. Place this dough onto plastic wrap, press into a flat disk without kneading or overworking, and chill in refrigerator for at least 30 minutes.
7. Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.
2 C Hubbard Squash puree (Sweet Leaf Farm)
2 tbsp butter, cut into small pieces
2/3 C sugar
1/8 C bourbon (Wild Turkey)
1/2 tbsp molasses
3 eggs and 1 yolk, lightly beaten
2/3 C milk
1/2 tsp freshly grated nutmeg
1/4 tsp + 2 pinches salt
pinch of cinnamon
pinch of powdered ginger
2 tsp vanilla extract
1. Preheat over to 350 degrees. Halve the squash and scoop out the seeds and fibers, cut into quarters. Place the squash in a baking dish and cover with foil. Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor. Puree until smooth.
2. Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger and vanilla until smooth.
3. Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw. Bake the pie until the center is just set, 45 to 60 minutes.
4. Bake center leaf decoration separately and place on the pie when the pie is nearly done (so that it doesn’t sink into the filling).
5. Cool the pie on a rack. Serve at room temperature or chilled.