Mabel's Butternut Squash Pie
Submitted by dashope
Butternut squash pie with a from-scratch shortening crust, spiced with cinnamon, nutmeg, cloves, and a touch of lemon extract. A sweeter, nuttier alternative to pumpkin pie.
YIELD
1 piePREP
45 minCOOK
50 minREADY
95 minThink of this as pumpkin pie’s richer, more refined cousin. Butternut squash has a sweeter, nuttier flavor than canned pumpkin, and when cooked, drained, and blended with evaporated milk, eggs, two kinds of sugar, and warm spices, it bakes into a custard filling that’s silkier and more complex.
The crust is made entirely from scratch: flour, salt, shortening, and ice water worked into a flaky pastry. The recipe makes enough dough for one pie plus extra that can be rolled out, sprinkled with cinnamon sugar, and baked into little pinwheel treats on the side.
Lemon extract is the unexpected ingredient in the filling. Just a half teaspoon brightens the squash flavor and keeps the spice blend from feeling heavy. It’s the kind of small addition that people can’t place but notice.
Mixing both brown and granulated sugar into the filling builds a more layered sweetness than either sugar alone. The brown sugar adds molasses depth while the white keeps things clean.
Chef Tips
- Cook and drain the squash well. Watery squash makes a soggy filling that never fully sets.
- Use ice water for the crust and handle the dough as little as possible. Warm hands melt the shortening and kill the flakiness.
- Cover the pie crust edge with foil for the first 35 minutes to prevent over-browning before the filling sets.
- Test doneness by inserting a knife in the center. It should come out clean. The filling will jiggle slightly but firms up as it cools.
Variations
- Swap butternut squash for sweet potato using the same spice blend.
- Top with a layer of candied pecans before serving for crunch.
- Add a tablespoon of bourbon to the filling for a boozy holiday twist.
Ingredients
Directions
Heat oven to 400℉ (200℃).
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 5 to 6 inch diameter circle (remainder of dough can be rolled out into a rectangle, 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 surface (preferably taped-down pastry cloth) and, with flour-dusted rolling pin, roll dough into circle until dough is about ¼ inch thick. Trim one inch larger than inverted 10 inch 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 ½ inch high edge. Cover with plastic wrap. Refrigerate. Combine all ingredients for filling 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 10 min at 400℉ (200℃). Reduce heat to 375℉ (190℃) and bake for 25 min. Remove foil. Bake 10 to 15 min more, or until knife inserted in center comes out clean and crust is golden brown.
Comments
