Hubbard Squash Pie

Step 1: To make the crust: 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.

Step 2: 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).

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.