In the spirit of Thanksgiving and so I will have an excuse to use my new KItchenaid I made my first squash pie yesterday. Squash and pumpkin pies are not as popular in Israel as they are here, in face the first time I had one was probably two or three years ago. Needless to say I fell in love immediately and now that I know how easy it is to make I finally have an excuse to buy all sort of funky looking pumpkins and squashes.
Below is the recipe, modified from a pumpkin pie recipe, found on Allrecipes.com
Ingredients (makes 2 pies)
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/2 cup butter
- 1/2 cup cold water
- 3 cups mashed, roasted butternut squash
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
- In a large bowl with mixer speed on medium, beat squash with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.