In the realm of classic New England desserts, the humble squash pie stands as a testament to the region's rich culinary heritage. This delectable treat, often gracing tables during autumn feasts, embodies the essence of comfort and warmth with its golden crust and velvety smooth filling. As you embark on a culinary journey through this article, you'll discover not just one, but two cherished recipes for New England squash pie, each offering a unique twist on this timeless dish.
The first recipe, rooted in tradition, presents a classic New England squash pie that evokes nostalgia with every bite. This rendition features a flaky, buttery crust that encases a luscious filling made from fresh butternut squash, a touch of maple syrup for sweetness, and a hint of nutmeg for a cozy aroma. The result is a harmonious blend of flavors that will transport you to the heart of New England's culinary traditions.
The second recipe takes a more contemporary approach, introducing a delectable twist to the classic squash pie. This variation incorporates the vibrant flavors of pumpkin and apple, creating a symphony of autumnal tastes. The filling boasts a vibrant orange hue, thanks to the addition of pure pumpkin puree, while tender apple chunks add a delightful texture and a hint of tartness. A sprinkle of cinnamon and a dash of ginger lend warmth and depth to this unique interpretation of a New England classic.
Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of creating these delectable squash pies. With detailed instructions and helpful tips, you'll be able to recreate these culinary gems in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and prepare to indulge in the quintessential flavors of New England with these two extraordinary squash pie recipes.
BUTTERNUT SQUASH PIE
This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
Provided by The New York Times
Categories pies and tarts, dessert
Time 2h
Yield 1 9-inch pie
Number Of Ingredients 23
Steps:
- Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
- Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
- Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
- Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
- While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
- Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
- Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
NEW ENGLAND SQUASH PIE
As a transplanted New Englander, I have been unable to find squash pie filling here in Florida. Squash pie has a much more delicate flavor than pumpkin pie and is my husband's favorite pie. I usually cook up a big squash and package it in 2 cup containers to put in the freezer. If you use skim milk, 1/8 of a crustless pie is...
Provided by Susan Beauregard
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Cook fresh or frozen squash. Put it through a food mill to make it smooth. Put a coffee filter into a sieve and put the squash in it. Let it drain until no liquid comes out.
- 2. Measure 2 cups of squash and add sugar and spices. Mix well. Add the eggs and mix. Using a whisk, blend in the milk. (If you want a richer filling, substitute cream for some of the milk. For the diet conscious, use skim milk.)
- 3. Pour into an unbaked pie shell. Bake at 425 for 20 minutes. Then lower the temperature to 375 and continue baking for 45 minutes or until a shape knife inserted into the filling comes out clean.
BUTTERNUT SQUASH PIE
This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!
Provided by PeasantsHearth
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
- Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
- Cut the squash in half, and remove the seeds.
- Scoop out about 2 cups of the pulp and place in your blender or food processor.
- Add all remaining ingredients and blend until smooth.
- Pour into prepared pie crust.
- Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
- Cool on a wire rack.
NUTTY SQUASH PIE
A press-in-the-pan crust makes a pumpkin pie cousin extra easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 425°F. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over).
- In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 40 mg, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 400 mg
SQUASH PIE ~
My husbands favorite pie! Some people have never had it I am sure. But up here in New England we always have it on Holidays ~ It is very good and easy to make. Hope you enjoy !
Provided by Carol Junkins
Categories Pies
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven. Bake 20 minutes at 425 df. Then 45 miutes at 375 df. Mix sugar, salt and spices. Blend well into squash. Beat 2 eggs separately, add milk, stir well and blend into squash mixture. Pour into 9" pie plate lined with crust.
Tips:
- For the Perfect Crust: Use a combination of butter and shortening for a flaky, tender crust. Be sure to keep the butter and shortening cold and work them into the flour quickly to prevent the gluten from developing too much.
- Chill the Dough: Chilling the dough before rolling it out helps to prevent it from shrinking in the oven.
- Blind Bake the Crust: Blind baking the crust before filling it helps to prevent it from becoming soggy.
- Use a Variety of Winter Squash: Feel free to mix and match different types of winter squash, such as butternut, kabocha, and acorn squash.
- Sweeten to Taste: Adjust the amount of sugar or maple syrup in the filling to your liking.
- Garnish with Fresh Herbs: Fresh sage or thyme adds a nice touch of flavor and color to the pie.
Conclusion:
New England squash pie is a delicious and festive dessert that is perfect for fall and winter gatherings. With its creamy, flavorful filling and flaky crust, this pie is sure to be a hit. So next time you're looking for a special dessert to make, give this classic New England recipe a try.
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