SQUASH PIE

21.08.2008 | Author: Cook | Posted in Barley
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SQUASH PIE


Servings: 8
Ingredients: 

  • Pie dough for single crust
    • 

  • 4 c  Unpeeled and cubed butternut
    • 

  • -- squash and 2 thin slices of
    • 

  • -- squash to garnish
    • 

  • 1/2 c  Sucanat (or white sugar)
    • 

  • 3 tb Arrowroot
    • 

  • 2 tb Agar flakes
    • 

  • 1/2 ts Cinnamon
    • 

  • 1/2 ts Nutmeg
    • 

  • 3/4 c  Soy milk
    • 

  • 1/2 ts Ginger powder
    • 

  • 1 ts Vanilla extract
    • 

  • 1 tb Soy oil
    • 

  • 1/2 c  Pecan halves, for garnish
    •

———————————–GLAZE———————————–
2 tb Barley malt syrup
1/4 c Water
1 1/2 ts Agar flakes

Roll out pie dough and line a 9′ pie pan. Trim and crimp edges. Set
aside.
Steam the squash in a covered pot with about 1′ water until the
squash is soft. Drain and set aside the 2 slices for the garnish. Put
the rest of the squash in the blender with the other ingredients
except the pecans and the glaze and blend till smooth. Pour into the pie
shell. Arrange the pecans around the edges of the pie. Place the
squash slices in the centre with 1 pecan piece. Bake at 350F for 40
minutes. Reduce heat to 250F, cover pie with foil, and bake for 20
minutes or till pie tests done. Let cool completely, then brush on
the glaze.
GLAZE: Place ingredients in a small pot and bring to a simmer. Cook
until the agar flakes are dissolved (5 to 10 minutes).

—–





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