Butternut squash and pecan pie - bon appetit

8 servings

Ingredients

Quantity Ingredient
1 cup Plus 6 T all purpose flour
1 teaspoon Sugar
½ teaspoon Salt
¼ cup (1/2 stick) chilled unsalted butter, cut into pieces
1 1 1/4-lb butternut squash
2 Extra-large eggs
½ cup Packed golden brown sugar
½ cup Whipping cream
1 Rounded t all purpose flour
¼ cup Packed golden brown sugar
1 Extra-large egg
2 tablespoons Light corn syrup
1 tablespoon Light unsulfured molasses
½ teaspoon Vanilla extract
¼ cup Chilled vegetable shortening, cut into pieces
2½ tablespoon Ice water
1 teaspoon Cider vinegar
1 teaspoon Ground cinnamon
½ teaspoon Vanilla extract
¼ teaspoon Ground ginger
⅛ teaspoon Ground cloves
⅓ cup Coarsely chopped pecans (about 3 oz), toasted
Toasted pecan halves
Whipped cream (opt.)

Directions

CRUST

SQUASH FILLING

PECAN FILLING

FOR CRUST: Combine flour, sugar and salt in large bowl. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal. Mix ice water and cider vinegar; pour over flour mixture and toss until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 45 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before rolling.) FOR SQUASH FILLING: Preheat oven to 350 F. Cut squash in half lengthwise. Scrape out seeds. Place cut side down in baking dish.

Bake until tender when pierced with knife, about 1 hour. Cool completely. Scrape squash into processor, discarding peel. Puree squash until smooth. Measure 1 C squash puree into medium bowl. Add remaining ingredients; whisk until smooth. Roll out dough on floured surface to ⅛-inch-thick round. Transfer to 9-inch diameter glass pie dish. Press dough gently into dish. Trim dough, leaving ½-inch overhang. Fold edge under and crimp decoratively, forming high-standing rim. Freeze until firm, about 15 minutes.

FOR PECAN FILLING: Whisk first 5 ingredients in small bowl until blended. Mix in ⅔ C chopped pecans.

Position rack in bottom third of oven and preheat to 400'F. Spread pecan filling in crust. Bake until filling is set and slightly puffed, about 20 minutes. Cool 10 minutes.

Pour squash filling over pecan layer and smooth top. Bake until squash is set in center, about 40 minutes. Cool completely on rack.

(Can be prepared 1 day ahead; cover and chill.) Garnish pie with pecan halves. Cut into wedges and serve with whipped cream, if desired.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg> Submitted By DANIEL JUAREZ On 10-22-94

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