Butternut Squash Pie

Here’s what Susie Quick has to say about this recipe for butternut squash pie: "My Aunt Martha only made one kind of pie (squash) and one kind of cake (hickory nut). Why, you may ask? As a self-reliant farmer whose life spanned over a century plus 10, that’s what she grew on her land.

"This simple, wholesome pie is ideal for a holiday, and the squash tastes much fresher than pumpkin from a can. You can peel and boil the squash, but roasting and scooping out the flesh is much easier.

"If you don’t have an Aunt Martha with a farm, you can purchase the butternut squash, local sorghum, butter and eggs from your local farmers market."

Butternut squash pie

1 9-inch flaky pie crust (recipe follows)

1 (2-pound) butternut squash

1/2 cup packed light brown sugar

1 tablespoon sorghum

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1 teaspoon ground ginger

2 large eggs, beaten

1/4 cup heavy cream or whole milk

1 tablespoon unsalted butter, melted

Sweetened whipped cream, for garnish

Prepare pie crust as directed below, and line the pie plate. Crimp edges and refrigerate.

Preheat oven to 400 degrees. Slice the squash in half lengthwise and remove seeds. Lightly spray or brush a foil-lined baking sheet with cooking oil. Place squash cut side down on sheet. Bake 35 to 40 minutes, until soft. Cool until warm enough to handle. Scoop out flesh, and refrigerate to cool completely. You should have about 3 cups cooked squash.

Preheat oven to 425 degrees. Combine the squash and remaining ingredients (except whipped cream) in a food processor until smooth and creamy. Pour into prepared pie crust. Bake 45 minutes, until a knife inserted between the crust and the center comes out clean. (Check pie after 20 minutes; if necessary, cover edge of crust with foil to prevent over-browning.) Transfer to a rack to cool. Serve with sweetened whipped cream.

Flaky pie crust for a single, deep-dish pie

11/2 cups Weisenberger Mills all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

6 tablespoons cold, unsalted butter, cut into small pieces

2 tablespoons cold vegetable shortening or lard

1 large egg yolk, beaten

2 to 3 tablespoons ice water

This recipe provides enough dough for a 10-inch deep-dish pie plate. Save leftover dough for another recipe (wrapped in plastic, it freezes well).

Food processor method: Place all ingredients except the yolk and water into a food processor and pulse at 1-second intervals, until the mixture resembles coarse cornmeal. Add the egg yolk, and sprinkle 2 tablespoons of water over the flour-butter mixture. Pulse until the dough begins to clump together (add a little more water, if necessary).

Hand method: Stir together the flour, sugar and salt in a large bowl. Add butter and shortening, and using your fingertips or a pastry blender, blend the fats into the flour until the mixture looks like coarse crumbs. Add the yolk, and sprinkle water over the flour-butter mixture; stir with a fork to incorporate the water (it will seem rather clumpy but should hold together).

Turn out the dough onto a large piece of plastic wrap. With your hands, gather the dough together to form a ball. Press it with your palms to form a 10-inch disk. Wrap the disk in the plastic and refrigerate at least 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out the dough into a 15-inch circle. Place in a 9-inch (preferably glass) pie plate. Trim away all but 1 inch of the overhanging dough. Turn it under the rim, and flute the edges. Chill pie crust 30 minutes, until firm. Proceed with recipe as directed. Makes one 9-inch pie. Serves 6 to 8.