Sunday, 2 February 2014

Spicy squash pie

I made this pie for Thanksgiving but forgot that I actually made photos too. (...) Reviewing them I remember how good this pie was, so I will redo it very soon. During the autumn, I made many versions of squash pies but this one turned out to be the best. This is one of the variations of the classic pie I bake very often - it is kinda impossible to forget the recipe as it follows the 3:2:1 rule; 30 dkg flour, 20 dkg butter and 10 dkg sugar. Well, these amounts apply for a classic, big ceramic pie chart - which I do not have at the moment, so I used a small one, halving everything The pastry was still a bit more than I needed, you can see on the pictures how tall it is.
Happy baking!

Spicy squash pie (for a 30 cm pie chart)
30 dkg flour
20 dkg butter
10 dkg icing sugar
1 egg

1 small butternut squash
2 eggs
1 tbsp fresh ginger
1/2 tbsp cinnamon
1 dl cream

Mix the icing sugar with the flour. Chop the butter into tiny cubes and using your fingers, mix it together with the flour-sugar mixture. Add the egg and knead until smooth. Wrap in plastic foil and put in the fridge until the batter is ready.
If you have time, simply put the whole squash in the oven and bake on 180 C for about an hour or until it's soft. Then cut it into half, remove the seeds and simply spoon the inside into a bowl. You may cut the squash into half and remove the seeds, then cut into pieces before putting into the oven - in that case it will be ready quicker. Leave the oven on 180 C.
Once the soft, baked squash is a bit chilled, mix it with an electric food blender until smooth (I don't have one, and a fork worked as well). Add the cream, spices and eggs and mix with and electric hand mixer until smooth. 
Grease the pie chart, and using the 2/3 of the chilled dough, roll a circle and place it to the bottom. Use the remain of the dough for the sides. Gently squeeze the dough together everywhere. Place baking paper and baking beans/rice on the dough and bake for 10 minutes. Remove the paper and beans and bake for another 5 minutes. Pour the squash mixture into the dough and bake on 180 C for 35-40 minutes or until the middle is set. Serve it hot or cold.

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