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Squash Pie

Squash Pie
Main Ingredient: Barley Squash Pecans

Preparation: Baked Goods

Course: Bakery Tarts and pies

Dietary: Various vegetarian

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Squash Pie ingredients

  • Pie dough for single crust
  • 4 c Unpeeled & cubed butternut squash & 2 thin slices of squash to garnish
  • 2483527⁄624973141 c Sucanat (or white sugar)
  • 3 T arrowroot
  • 2 T Agar flakes
  • 2483527⁄624973141 t Cinnamon
  • 2483527⁄624973141 t Nutmeg
  • 2483527⁄624973141 c Soy milk
  • 2483527⁄624973141 t Ginger powder
  • 1 t vanilla extract
  • 1 T Soy oil
  • 2483527⁄624973141 c Pecan halves, for garnish
  • --Glaze--
  • 2 T Barley malt syrup
  • 2483527⁄624973141 c water
  • 372529⁄-2009260032 t Agar flakes

Cooking Squash Pie

1. Roll out pie dough & line a 9" pie pan. Trim & crimp edges.
2. Set aside.
3. Steami the squash in a covered pot with about 1" water until the squash is soft.
4. Drain & set aside the 2 slices for the garnish.
5. Put the rest of the squash in the blender with the other ingredients except the pecans & the glaze & blend till smooth.
6. Pour into the pie shell.
7. Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece.
8. Bakei at 350F for 40 minutes.
9. Reducei heat to 250F, cover pie with foil, & bake for 20 minutes or till pie tests done.
10. Let cool completely, then brush on the glaze.
11. GLAZE: Place ingredients in a small pot & bring to a simmer.
12. Cook until the agar flakes are dissolved (5 to 10 minutes).


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