June 17, 2018
Desserts, Dairy, Eggs,
Vegetables, Squash, Thanksgiving, Electric Mixer, Food Processor, Oven Bake, Refrigerator, Stove Top, Vegetarian, Pies, Kosher Dairy more
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"Prep time is long because of a lot of refrigeration time."
In a food processor combine the flour and salt. Cut in the butter using on/off turns until mixture resembles coarse meal. Blend in walnuts , sugar, yolk and peel using on/off turns. Combine orange juice and water. With machine running add liquid through feed tube and mix until dough starts to come together; DO NOT FORM BALL. Gather dough into a ball, flatten into a disc. Wrap in waxed paper and refrigerate for one hour or up to 2 days.
Roll dough out on a lightly floured board to thickness of 1/4 inch. Fit into a 10 inch glass pie pan. Bring dough up over outer edges; tuck under and crimp decoratively. Chill uncovered until firm (2 hours or cover with waxed paper and chill overnight).
To make the filling: Halve the squash and remove seeds. Steam until tender (20-30 minutes). Cool slightly , then scoop out pulp. Puree pulp in processor (the finished pulp should retain some texture and measure 2 1/2 cups). Cool to room temperature or cover and refrigerate overnight.
Preheat oven to 425 degrees F. Using a wooden spoon, stir squash, brown sugar, molasses and spices (ginger - nutmeg) in a large bowl until blended. Whisk cream, eggs and flour in another bowl until smooth. Blend cream mixture into the squash.
Set pie shell on baking sheet and place in oven. Pour filling into shell. Bake 15 minutes. Reduce oven temperature to 325 degrees F and continue baking until center is firm and puffed (40-50 minutes). Turn oven off and let pie cool in oven with door ajar.
To make the whipped cream: Beat cream until soft peaks form. Add bourbon, sugar and vanilla and continue beating until cream mounds gently. Spoon into pastry bag fitted with a star tip. Pipe decoratively onto center of pie.
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