'Tis the season for winter squash and apple cider. Also, sweet potatoes, one of my favorite pie ingredients. I had leftovers after chopping for dinner, and some Trader Joe's spiced cider. This is a revision of one of Ken's that I made several years ago, but revisited since we're doing two new ones for Thanksgiving.
Ingredients:
Prebake a crust in a 9.5" pie plate.
In a small pot combine and boil until tender:
1/2 Cup diced sweet potato
2 Cups diced butternut squash
1 Cup spiced cider.
Once soft, puree in a food processor. Save the cider/squash-water mix and add enough milk to make 2 Cups
(1 Cup milk).
Bring it to a soft (not rapid) boil and stir in
1/4 Cup fine cornmeal
and stir continuously until thickened, like thin oatmeal.
Allow this to cool, then mix into a bowl with
1/2 Cup sugar
1/4 Cup molasses
3 eggs
1 t salt
Stir in 1.5Cups of the squash puree, then pour into the cooled pie crust. Bake at 350F until the sides get puffy and the center jiggles.
1 comment:
Glad to hear (and/or see) that moving to the D.C. area has not compromised your ability to make tasty pies! Happy Thanksgiving!
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