Blue Hubbard Pie With Maple Syrup

5.0(43)

by Molly O'Neill·published 1994-11-06

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Dessert

Servings

One 9-inch pie

Total time

2h 20m

Calories / serving

—

Ingredients (13)

serves

1 1/4 cups all-purpose flourflour
1 teaspoon saltsalt
1 teaspoon sugarsugar
4 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold vegetable shorteningshortening
3 tablespoons ice waterwater
1 1/2 cups blue Hubbard baked squash puree (see note)
4 eggs, lightly beatenegg
3/4 cup pure maple syrupmaple-syrup
1/2 cup half-and-half
1/2 teaspoon saltsalt
1 teaspoon ground cinnamoncinnamon
1/2 teaspoon ground nutmegnutmeg

Instructions (3 steps)

01To 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.
02Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
03

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.

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Not rich — missing servings, total time, or calories.