*  Exported from  MasterCook  *
 
                     MABEL KIRK'S BUTTERNUT SQUASH PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    2 2/3   c            Flour
    1       t            Salt
    1       c            Shortening
    7       tb            -- Water, ice
                         -----FILLING-----
    2       c            Butternut squash -- cut into
                         -1″ cubes, cooked & drained)
    1       c            Evaporated milk
    3                    Eggs -- lightly beaten
      1/2   c            Sugar, brown
      1/2   c            Sugar, granulated
    2       tb           Flour
      1/2   ts           Lemon extract
      1/2   ts           Cinnamon
      1/8   ts           Salt
      1/4   ts           Nutmeg
      1/4   ts           Cloves, ground
    1       t            Butter -- melted
 
   Heat oven to 400.
   
   For crust, combine flour and salt in med bowl.  Cut in
   shortening with pastry blender or two knifes until
   flour forms pea-sized chunks. Sprinkle one tablespoon
   of the ice water over one small section of flour
   mixture and mix lightly with a fork.  Repeat, rotating
   bowl, one section at a time.
   
   Form two-thirds of dough into lg ball, then press down
   to form a 5-6″ diameter “pancake” (remainder of dough
   can be rolled out into a rect- angle, sprinkled with
   cinnamon and sugar, rolled and cut into little
   pinwheels, brushed with butter and a sugar-water glaze
   and baked sepa- rately). 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 one inch 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.
   
   Combine all ingredients in mixing bowl and mix at med
   speed for 5 min. Pour into chilled pastry shell.
   Cover edge of pie with long strip of aluminum foil to
   prevent ovebrowning.  Bake 10 min at 400F.  Reduce
   heat to 375 F and bake for 25 min.  Remove foil.  Bake
   10-15 min more, or until knife inserted in center
   comes out clean and crust is golden brown.
   
                     From “The Washington Post Magazine”
   11/10/91 Submitted By SAM WARING
   <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   MON, 06
   NOV 1995 105641 GMT
  
 
 
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