Blue Hubbard Pie with Maple Syrup
Delight in a Blue Hubbard pie adorned with maple syrup, a delectable creation from your garden's harvest. Revel in the sweet embrace of autumn's finest flavors.
Ingredients
The Crust
- 1.25 cups all-purpose flour
- 1 tsp sugar
- 4 Tbsp cold, unsalted butter (cut into small pieces)
- 3 Tbsp cold vegetable shortening
- 3 Tbsp ice water
The Filling
- 1.5 cups Blue Hubbard baked squash puree (see notes)
- 4 eggs, lightly beaten
- 3/4 cup pure maple syrup
- 1/2 cup half-and-half
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
The Crust
- To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal.
- Gradually stir in the ice water, being careful not to overwork the dough.
- Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
- After chilling, preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
The Filling
- To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes.
- Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes.
- Cool. Top with whipped cream sweetened with maple syrup.
Notes
Note: to make the puree, halve and clean the squash and cut into 6-inch pieces. Roast at 400 degrees for about 1 hour. Scoop the flesh from the skin, drain the liquid and pulse in a food processor. One 10-pound squash yields 8 cups of puree.
This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.