Title: Squash Pie
Categories: Dessert Bakery Pie Holiday Vegetarian
Yield: 8 Servings
| | | Pie dough for single crust |
| 4 | c | Unpeeled & cubed butternut - squash & 2 thin slices of - squ |
| 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 & line a 9" pie pan. Trim & crimp edges. Set aside.
Steam the squash in a covered pot with about 1" water until the squash is
soft. Drain & set aside the 2 slices for the garnish. Put the rest of the
squash in the blender with the other ingredients except the pecans & the
glaze & 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, & bake for 20 minutes or till pie tests done. Let cool
completely, then brush on the glaze. GLAZE: Place ingredients in a small
pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10
minutes).