Makes one 9 inch pie
-1¼ cups all-purpose flour
-1 t. salt
-1 t. sugar
-4 T. cold, unsalted butter, cut into small pieces
-3 T. cold vegetable shortening
-3 T. ice water
-1 ½ c. blue Hubbard baked squash puree
-4 eggs, lightly beaten
-¾ c. pure maple syrup
-½ c. half-and-half
-½ t. salt
-1 t. ground cinnamon
-½ t. ground nutmeg
To make the squash puree, halve and clean the squash and cut into
6-inch pieces. Roast at 400° for about 1 hour. Scoop the flesh from
the skin, drain the liquid and pulse in a food processor. One 10-pound
squash yields 8 cups of puree.
To make the crust, combine the flour, salt and sugar in a medium-size
bowl. Rub in the butter and the shortening until the mixture resembles
Gradually stir in the ice water, being careful not to overwork the
dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for
1 hour. Preheat oven to 400°.
Roll out the dough and fit it into a 9-inch pie shell. To make the filling,
whisk all ingredients together until smooth. Scrape into the pie shell
and bake for 10 minutes. Reduce the heat to 325° and continue baking
until the filling is set, about 50 minutes. Cool.
Top with whipped cream sweetened with maple syrup. Enjoy!
From Molly O’Neill on nytimes.com