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Pate Brisee; see recipe
1 Butternut squash -; (abt 2
-lbs)
1/2 ts Ground cinnamon
1 ts Ground ginger
1 ts Salt
1/4 c Honey
1/2 c Molasses
5 lg Eggs
3/4 c Heavy cream
Line a 9 or 10-inch pie dish with the pate brisee. Transfer to refrigerator
to chill; freeze any remaining pastry. Cut the squash in half and remove
the seeds. Put a rack in a saucepan, and add water to within 1 inch of the
rack. Set the squash halves on the rack, cut-sides up, and bring the water
to a boil. Cover the pan, and steam the squash for 20 to 25 minutes, or
until it is fork-tender. If necessary, add more boiling water to the pan as
it evaporates. Remove the squash from the pan. When the flesh is cool
enough to handle, scoop it out with a spoon; discard the shells. Using a
food processor, blender, or food mill, or by pressing it through a metal
sieve, pure the squash. You should have about 2-1/2 cups. Put the puree in
a large bowl. Using a wooden spoon, beat the cinnamon, ginger, salt, honey,
and molasses into it. In a separate bowl, whisk together the eggs and
cream, and blend into the squash mixture. Heat the oven to 450 degrees. Put
the pie dish on a baking sheet, and pour in filling until it’s 3/4 full.
Pour the remaining filling into a small pitcher. Put the pie on the center
shelf of the oven, and pour in reserved filling until full. (This method
avoids the possibility of spilling the pie while you are transferring it to
the oven.) Bake the pie for 10 minutes. Then lower the temperature to 325
degrees, and bake for an additional 45 minutes, or until the center of the
filling is firm when the baking sheet is moved gently back and forth. Serve
warm, at room temperature, or chilled. Makes one 9 or 10-inch pie.
Yields
1 servings
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