Maple roasted winter squash pie

8 servings

Ingredients

Quantity Ingredient
Basic Pie Dough recipe; see * Note
2 pounds Butternut squash
½ cup Maple syrup
¾ cup Heavy cream
¾ cup Sugar
4 larges Eggs
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Salt
¼ teaspoon Allspice
¼ teaspoon Ground ginger

Directions

* Note: See the "Basic Pie Dough" recipe which is included in this collection.

Preheat oven to 425 degrees. Roll out one half of Basic Pie Dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack.

Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust. Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin-side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees.

Bake until set, about 45 to 60 minutes. Cool and serve. This recipe yields 8 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C43)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-07-1999

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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