Squash pie

8 servings

Ingredients

Quantity Ingredient
Pie dough for single crust
4 cups Unpeeled & cubed butternut squash & 2 thin slices of squash to garnish
½ cup Sucanat (or white sugar)
3 tablespoons Arrowroot
2 tablespoons Agar flakes
2 tablespoons Barley malt syrup
¼ cup Water
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¾ cup Soy milk
½ teaspoon Ginger powder
1 teaspoon Vanilla extract
1 tablespoon Soy oil
½ cup Pecan halves, for garnish
1½ teaspoon Agar flakes

Directions

GLAZE

Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside.

Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans & the glaze & blend till smooth. Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie with foil, & bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze.

GLAZE: Place ingredients in a small pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).

Brother Ron Pickarski, "Friendly Foods" * CROSSPOSTED Submitted By INTERCOOK On 09-29-95

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