Thursday, 10 October 2013

Harvest Squash Pie
 My next great experiment with the 
Bellini Kitchen Master
http://cedarlaneculinary.ca/

Buttercup Squash Pie

Why not squash instead of Pumpkin Pie?
It comes from the same family and the same spices go into it.
Buttercup squash is my favourite type of squash.
It is rich and dense like a potato.
I like to conserve energy so, when I bake or roast in the oven I pop in a cut squash and cook it until fork tender. Scrape out the seeds. Scoop out the pulp and store it in the refrigerator for up to 4 days. Because it is dense and dry from the oven it lasts longer refrigerated.
It made this filling in seconds and the tender pie dough took seconds to make as well in the same stainless steel bowl, without washing between recipes.
Lets start with the 

Flaky Pie Crust
Place 2 cups flour in bowl with the
stirring blade safely attached.
add 1/2 cup shortening
2 tbsp butter
1 lg. egg
Pulse 10 times
add 1 tbsp of cold water
lock on lid and blend on speed #6
for 5-8 seconds
You may need to add 1 tbsp of water if the day is dry and put it on the same speed and time.
Remove dough and refrigerate to rest for 2 hrs or up to 3 days.
Unlock blade and remove.
Lock in the cutting blade.

Let's make the filling!
 
In the same bowl add
1 tbsp flour
1 egg
3cups cooked, crumbled buttercup squash
1 cup yogourt
1tsp cinnamon

1/8th tsp each of ground
allspice, clove, nutmeg
1/2 cup sugar

 Lock on lid
blend for 60 seconds on speed #8
(keep in mind this machine is perfectly capable of cooking that squash to a mash. 
I just did this in stages throughout the week and I had the oven on, so I used it)





 Pie Crust
Roll out dough between two sheets of lightly floured wax paper. 
Peel back the paper as you work, to release dough.
Flip it over every-time you  peel the paper to work both sides evenly.
 Place a pie plate upside down over the dough.
Dough should be rolled out larger than plate.




 Work one hand under the paper and flip the contents and plate over. Peel back the paper.
I cut out leaves to add a special presentation for the Thanksgiving Holiday
Brush the leaves with a beaten egg then sprinkle with coarse sugar.
Pour the filling into the pie crust.
Using the spatula provided scrape out all of the filling.
Smooth top with a spatula.
Bake in a preheated 350F oven for 
45-60 min for a golden crust.
Allow to cool then refrigerate for 4 hrs.
or overnight.

If storing:
Wrap with wax paper & foil.
Freeze in an XL freezer bag for up to a month.
Then defrost in the refrigerator overnight.
Slice and add whipped cream if you desire!

Enjoy with love!


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