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                   MABEL KIRK'S BUTTERNUT SQUASH PIE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----CRUST-----
  2 2/3   c            Flour
  1       t            Salt
  1       c            Shortening
  7       tb            -- Water, ice
                       -----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       t            Butter -- melted

 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
 <[email protected]>  On   MON, 06
 NOV 1995 105641 GMT



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