*  Exported from  MasterCook  *

                   Mabel Kirk's Butternut Squash Pie

Recipe By     : The Washington Post Magazine, Nov 1991
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Crust:
  2 2/3   c            Flour
  1       ts           Salt
  1       c            Shortening
  7       tb           Ice water
                       Filling:
  2       c            Butternut squash --
                       - cubed 1", cooked & drained
  1       c            Evaporated milk
  3                    Eggs -- lightly beaten
    1/2   c            Brown sugar
    1/2   c            Granulated sugar
  2       tb           Flour
    1/2   ts           Lemon extract
    1/2   ts           Cinnamon
    1/8   ts           Salt
    1/4   ts           Nutmeg
    1/4   ts           Ground cloves
  1       ts           Butter -- melted

 Heat oven to 400°F.

 For crust, combine flour and salt in medium bowl. Cut in shortening
 with pastry blender or two knifes until flour forms pea-sized
 chunks. Sprinkle 1 tb ice water over one small section of flour
 mixture and mix lightly with a fork. Repeat, rotating bowl, one
 section at a time.

 Form 2/3rds of dough into large ball, then press down to form a 5
 to 6" diameter "pancake". 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 1" 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.

 Remainder of dough can be rolled out into a rectangle, sprinkled
 with cinnamon and sugar, rolled and cut into little pinwheels,
 brushed with butter and a sugar-water glaze, and baked separately.

 Combine all ingredients in mixing bowl and mix at medium speed for
 5 minutes. Pour into chilled pastry shell. Cover edge of pie with
 long strip of aluminum foil to prevent ovebrowning. Bake for
 10 minutes at 400°F. Reduce heat to 375°F and bake for 25 minutes.
 Remove foil. Bake 10 to 15 minutes more, or until knife inserted in
 center comes out clean and crust is golden brown.

 Posted by: Sam Waring <[email protected]>,
 Nov 6, 1995


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