Sunday, October 16, 2011

Tara Howley's Molasses Squash Pie

• Double Crust Recipe (makes enough for 2 pie crusts)
• 2 1/2 cups of unbleached all purpose flour
• 2 very cold sticks of butter, cubed
• 2 tablespoons sugar
• Generous pinch of sea salt
• Approximately 5-6 tsps. of ice water and 1-2 tsps. of ice cold vodka
In a food processor, gradually pulse the cold cubes of butter into the flour, sugar, and salt.
When all the butter is in, and the texture of the flour is a bit sandy, start adding the water and vodka until it comes together. Don't go overboard on the vodka, as we are sometimes wont to do. It will make the crust too crumbly to roll. But what little you do use will make the crust very tender. Just eyeball it.
Split the dough ball in half and roll out one half on a large piece of floured parchment paper (save the other half in the fridge for another pie).
Roll the crust into a pie dish and trim the edges so about 1/4 inch is hanging off the rim.
Flute the edges to make it look pro. Place in fridge as you prepare the squash filling.
• Squash Filling
• 1 Butternut Squash, cubed
• 2 organic, free range eggs
• 1 1/2 cups evaporated milk
• 2/3 cup organic raw sugar
• 1/2 cup molasses
• 1 1/2 tsps. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. all spice
• 1/2 tsp. sea salt
1. Preheat oven to 425 degrees. Spread out cubed squash on a baking sheet and bake until nice and soft - about 45 minutes.
2. Let squash cool a bit and then either mash by hand or puree in a food processor until smooth (mashing by hand is more rustic, pureeing makes it silkier). Set aside.
3. In a large mixing bowl or stand mixer, whisk eggs and evaporated milk.
4. Whisk sugar, spices, and 9. and salt into eggs and milk.
10. Add squash to milk/egg mixture and whisk well.
11. Place the pie crust on a cookie sheet and dump the squash mixture into the crust.
12. Bake in a 375 degree oven until firm-ish in the center - about 50 minutes.
13. Cool thoroughly before serving.

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