BUTTERNUT PIE
Tip: You can also use a premade fillable pie shell.
Photo courtesy of Peak of the Market
Butternut “Pumpkin Pie”
OPTIONAL: 1/2 cup chopped pecans INSTRUCTIONS: 1. Heat oven to 425 F. In large bowl, com- bine all the filling ingredients and blend well. Pour into pastry-lined pan (fillable crust). Bake at 425 F for 15 minutes. 2. While pie is in the oven, mix the toppings in a small bowl. Cut in the margarine until it resembles coarse crumbs. Stir in the nuts if using. Sprinkle the topping mixture over the pie filling (after it has cooked for 15 min). Reduce oven temperature to 325 F and bake for an additional 40–45 minutes or until knife inserted near centre comes out clean. Cool completely and enjoy!
FILLABLE CRUST: 1 cup all-purpose flour 1/2 tsp salt 1/3 cup shortening 2-4 tbsp ice water INSTRUCTIONS:
FILLING: 3/4 cup sugar 1 1/2 tsp pumpkin pie spice 1/2 tsp salt
2 cups pureed butternut squash* 1 can (1 1/2 cups) evaporated milk 2 eggs, beaten *1 medium butternut squash: cut in half, scoop out the seeds, and place on parch- ment paper. Cook in the oven at 400 F for approximately 40–50 minutes. It should be soft and easily forked. Let cool slightly and then scoop out the flesh and mash in a bowl to make puree. TOPPING: 1/4 cup firmly packed brown sugar 2 tbsp flour 1/4 cup margarine
1. In medium bowl, combine flour and salt. Using fork or pastry blender, cut shortening into the flour until mixture resembles coarse crumbs. Sprinkle the flour mixture with water 1 tbsp at a time, while tossing and mixing lightly with the fork. Add water until dough is just moist enough to form a ball when lightly pressed together. It shouldn’t be sticky. 2. Shape dough into a ball. Flatten ball into 1/2 inch thickness, rounding and smoothing edges. On floured surface, roll lightly from centre to edge into an 11-inch circle. Fold pastry in half, place in 9-inch pie pan. Unfold, gently press in bottom and sides of pan. Do not stretch.
SAVOUR MANITOBA | WINTER 2025 | 55
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