Amy's pie Recipe

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Amy's pie
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Ingredients
1
Count
Nutrition
1153
Calories
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Ingredients:

  • 1 1/2 cup flour tortillas

Directions:

  1. ROASTED HUBBARD SQUASH PUMPKIN PIE
  2. Amy Holmes Hehn
  3. CRUST
  4. Ingredients
  5. /2 C flour
  6. Teaspoon white sugar
  7. /2 teaspoon salt
  8. /8 teaspoon baking powder
  9. Tablespoons butter
  10. Tablespoons shortening
  11. Egg yolk
  12. Teaspoons distilled white vinegar
  13. Ice cubes
  14. /2 cup cold water
  15. Directions
  16. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
  17. Measure flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
  18. Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the fat chunks are pea-sized in the flour.  Do not over-process.
  19. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Chill for 3 to 4 minutes.
  20. Remove flour and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg, water, vinegar mixture, a little at a time, into the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this: You do not want a wet dough, and you do not want to overmix.
  21. Place this dough onto plastic wrap, press into a flat disk without kneading or over-working, and chill in refrigerator for at least 30 minutes
  22.  
  23.    7. Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.
  24. FILLING
  25. Ingredients
  26. Cups Hubbard squash puree
  27. Tablespoons butter, cut into small pieces
  28. /3 cup sugar
  29. /8 cup bourbon (Wild Turkey)
  30. /2 tablespoon molasses
  31. Eggs and 1 egg yolk, lightly beaten
  32. /3 cup milk
  33. /2 teaspoon freshly grated nutmeg
  34. /4 teaspoon + 2 pinches salt
  35. Pinch of cinnamon
  36. Pinch of powdered ginger
  37. Teaspoons vanilla extract
  38. Directions
  39.   Preheat oven to 350 degrees. Halve the squash and scoop out the seeds and fibers, cut into quarters. Place the squash in a baking dish and cover with foil.  Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor.  Puree until smooth.
  40.   Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger and vanilla until smooth.
  41.   Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw.  Bake the pie until the center is just set, 45 to 60 minutes. 
  42.   Bake center leaf decoration separately and place on the pie when the pie is nearly done (so that it doesn't sink into the filling)
  43.   Cool the pie on a rack. Serve at room temperature or chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1153.43 Kcal (4829 kJ)
Calories from fat 223.59 Kcal
% Daily Value*
Total Fat 24.84g 38%
Sodium 1696.42mg 71%
Potassium 464.92mg 10%
Total Carbs 198.74g 66%
Dietary Fiber 10.65g 43%
Protein 31.94g 64%
Iron 10.6mg 59%
Calcium 138.4mg 14%
Amount Per 100 g
Calories 325 Kcal (1361 kJ)
Calories from fat 63 Kcal
% Daily Value*
Total Fat 7g 38%
Sodium 478mg 71%
Potassium 131mg 10%
Total Carbs 56g 66%
Dietary Fiber 3g 43%
Protein 9g 64%
Iron 3mg 59%
Calcium 39mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.3
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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