Maple Roasted Winter Squash Pie

Recipe Ingredients

		Basic Pie Dough recipe - see * Note
2 lbs	908g / 32oz	Butternut squash
1/2 cup	164g / 5.8oz	Maple syrup
3/4 cup	177ml	Heavy cream
3/4 cup	148g / 5.2oz	Sugar
4 cups	792g / 27oz	Eggs (large)
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Allspice
1/4 teaspoon	1.3ml	Ground ginger

Recipe Instructions

* Note: See the "Basic Pie Dough" recipe which is included in this collection.

Preheat oven to 425 degrees.

Roll out one half of Basic Pie Dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.

Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin-side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely.

Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

This recipe yields 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C43)

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