Friday, September 22, 2006

Not-Pumpkin Pie!


Tanner demonstrates his hand model skills in displaying this slice of delicata pie, topped with creme fraiche.

For the Seamonster potluck tonight I made a delicata squash pie--not a pumpkin pie, as many assumed it was. Actually (*pushes up pie-nerd glasses*), many of the cans of "pumpkin pie filling" found at your local supermarket have butternut squash, rather than pumpkin, as their main ingredient. I understand the flavor(not to mention consistency) is better, and it certainly was the case with this delicata pie--in fact, I believe delicata is named as such for its delicate, rich flavor.

Here's the recipe I used: 

Delicata Squash Pie 

Ingredients:
Nothing-in-the-House pie crust

1-1/2 c. undiluted evaporated milk (can use cream)
1/4 c. brown sugar
1/2 c. white sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
2 well beaten eggs
3 medium delicata squash (I used some I picked at Healthy City Youth Farm in the Intervale!)

Directions:

1. Preheat oven to 350 degrees F. Prepare pie crust using half of the Nothing-in-the-House recipe. Chill for at least 1 hour.

2. Halve and bake delicata squash face down in 1/2 in. of water at 350 degrees F until soft. Let cool. When cool enough to handle, measure 2 c. and blend until smooth.

3. Remove dough from the fridge, roll out crust and fit into a greased and floured pie plate. Increase oven temperature to 425 degrees F.

4. Combine undiluted evaporated milk, sugarscinnamon, ginger, nutmeg, cloves and beaten eggs. Add squash and blend until smooth with a hand mixer or immersion blender.

5. Pour filling into pie crust shell. For aesthetic affect, I added a last swirl of evaporated milk and sprinkled some cinnamon on top. Bake for 15 minutes at 425 degrees F, than reduce to 350 degrees and bake 45 min.


This was my first time using a special ceramic pie plate given to me by my mother. It is extra deep for higher pies! As Todd suggested, it's so deep that there was room for an entire topping of whipped cream! I didn't have any, but Meghan did have some creme fraiche which did the trick.

I was fairly pleased with how it turned out--everyone seemed to like it and none was left at the end of the night, but next time I think I will use more brown sugar than white sugar. Maybe I'll even use maple syrup (the local sweetner!) instead. But I wouldn't want the pie to taste like pancakes, right Mandy?