*  Exported from  MasterCook  *

                    MABEL KIRK'S BUTTERNUT SQUASH PIE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
   2 2/3   c            Flour
   1       t            Salt
   1       c            Shortening
   7       tb            -- Water, ice
                        -----FILLING-----
   2       c            Butternut squash -- cut into
                        -1" cubes, cooked & drained)
   1       c            Evaporated milk
   3                    Eggs -- lightly beaten
     1/2   c            Sugar, brown
     1/2   c            Sugar, granulated
   2       tb           Flour
     1/2   ts           Lemon extract
     1/2   ts           Cinnamon
     1/8   ts           Salt
     1/4   ts           Nutmeg
     1/4   ts           Cloves, ground
   1       t            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 pea-sized 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 two-thirds of dough into lg ball, then press down
  to form a 5-6" 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 sugar-water glaze
  and baked sepa- rately). Sprinkle flour on rolling
  (preferably taped-down pastry cloth) and, with
  flour-dusted 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
  right-side-up 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
  10-15 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@382-91-12.IMA.INFOMAIL.COM>  On   MON, 06
  NOV 1995 105641 GMT
 


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