Recipe - Mabel Kirks Butternut Squash Pie

CRUST
2 2/3 cup Flour
1 teaspoon Salt
1 cup Shortening
7 tablespoon ;Water, ice

FILLING
2 cup Butternut squash; cut into
1" cubes, cooked & drained)
1 cup Evaporated milk
3 Eggs; lightly beaten
One half cup Sugar, brown
One half cup Sugar, granulated
2 tablespoon Flour
One half teaspoon Lemon extract
One half teaspoon Cinnamon
1/8 teaspoon Salt
One fourth teaspoon Nutmeg
One fourth teaspoon Cloves, ground
1 teaspoon Butter; melted

Heat oven to 400.

For crust, combine flour and salt in med bowl. Cut in shortening with
pastry blender or two knifes until flour forms peasized chunks. Sprinkle
one tablespoon of the ice water over one small section of flour mixture and
mix lightly with a fork. Repeat, rotating bowl, one section at a time.

Form twothirds of dough into lg ball, then press down to form a 56"
diameter "pancake" (remainder of dough can be rolled out into a rect
angle, sprinkled with cinnamon and sugar, rolled and cut into little
pinwheels, brushed with butter and a sugarwater glaze and baked sepa
rately). Sprinkle flour on rolling (preferably tapeddown pastry cloth)
and, with flourdusted rolling pin, roll dough into circle until dough is
about 1/4" thick. Trim one inch larger than inverted 10" Pyrex pie plate.
Carefully roll pastry onto rolling pin, then unroll it onto rightsideup
pie plate. Press into pie plate. Fold edge under. Flute 1/2" high edge.
Cover with plastic wrap. Refrigerate.

Combine all ingredients in mixing bowl and mix at med speed for 5 min. Pour
into chilled pastry shell. Cover edge of pie with long strip of aluminum
foil to prevent ovebrowning. Bake 10 min at 400F. Reduce heat to 375 F and
bake for 25 min. Remove foil. Bake 1015 min more, or until knife
inserted in center comes out clean and crust is golden brown.

From "The Washington Post Magazine" 11/10/91 Submitted By
SAM WARING SAM.WARING@3829112.IMA.INFOMAIL.COM On MON, 06 NOV 1995
105641 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini