Squash Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Pie dough for single crust,
4 cup: Unpeeled & cubed butternut, squash & 2 thin slices of - squash to garnish
1/2 cup: Sucanat, or white sugar
3 tbsp: Arrowroot,
2 tbsp: Agar flakes,
1/2 tsp: Cinnamon,
1/2 tsp: Nutmeg,
3/4 cup: Soy milk,
1/2 tsp: Ginger powder,
1 tsp: Vanilla extract,
1 tbsp: Soy oil,
1/2 cup: Pecan halves, for garnish
GLAZE
2 tbsp: Barley malt syrup,
1/4 cup: Water,
1 1/2 tsp: Agar flakes,
Directions:
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).
Source from luhu.jp
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).
Source from luhu.jp