Mabel kirk's butternut squash pie
Yield: 6 Servings MMM
Ingredients:
- 2 2/3 c Flour
- 1 ts Salt
- 1 c Shortening
- 7 tb ;Water ice MMMMM--------------------------FILLING-------------------------------
- 2 c Butternut squash; cut into -1" cubes cooked & drained)
- 1 c Evaporated milk
- 3 Eggs; lightly beaten
- 1/2 c Sugar brown
- 1/2 c Sugar granulated
- 2 tb Flour
- 1/2 ts Lemon extract
- 1/2 ts Cinnamon
- 1/8 ts Salt
- 1/4 ts Nutmeg
- 1/4 ts Cloves ground
- 1 ts Butter; melted
Instructions:
Heat oven to 400. For crust combine flour and salt in med bowl. Cut in shortening with pastry blender or two knifes until flour forms pea-sized chunks. Sprinkle one tablespoon of the ice water over one small section of flour mixture and mix lightly with a fork. Repeat rotating bowl one section at a time. Form two-thirds of dough into lg ball then press down to form a 5-6" diameter "pancake" (remainder of dough can be rolled out into a rect- angle sprinkled with cinnamon and sugar rolled and cut into little pinwheels brushed with butter and a sugar-water glaze and baked sepa- rately). Sprinkle flour on rolling (preferably taped-down pastry cloth) and with flour-dusted rolling pin roll dough into circle until dough is about 1/4" thick. Trim one inch larger than inverted 10" Pyrex pie plate. Carefully roll pastry onto rolling pin then unroll it onto right-side-up pie plate. Press into pie plate. Fold edge under. Flute 1/2" high edge. Cover with plastic wrap. Refrigerate. Combine all ingredients in mixing bowl and mix at med speed for 5 min. Pour into chilled pastry shell. Cover edge of pie with long strip of aluminum foil to prevent ovebrowning. Bake 10 min at 400F. Reduce heat to 375 F and bake for 25 min. Remove foil. Bake 10-15 min more or until knife inserted in center comes out clean and crust is golden brown. From "The Washington Post Magazine" 11/10/91 Submitted By SAM WARING
