Monday, February 5, 2007

Recipe - Winter Squash Streusel Pie

The Winter Squash Streusel Pie was voted Judge's Favorite in our cook-off. It is a new take on the more traditional pumpkin pie recipe. Baked with love and excellence by its creator Courtney Walsh of Brooklyn, NY. And you can now try it for yourself at The V-Spot!

1 1/2 c. white-whole wheat flour (King Arthur brand)
(can substitute 3/4 c. unbleached white flour)
3/4 tsp. baking powder
1/3 tsp. salt
1/2 c. Earth Balance spread or Spectrum all-vegetable shortening
3-4 Tbsp. cold water

Pie filling
2 c. butternut squash puree
1 c. unsweetened soymilk
1/2 c. unrefined sugar
4 Tbsp. cornstarch
1 Tbsp. molasses
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground allspice
1/2 tsp. salt

Streusel topping
3/4 c. white-whole wheat flour
(can substitute 1/3 c. unbleached white flour)
1/3 c. unrefined sugar
1/3 c. demerara sugar or dark brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. Earth Balance spread
3/4 c. walnuts, toasted and chopped
1/4 c. crystallized ginger, chopped

1. Preheat oven to 350°

2. To cook squash: Slice butternut squash in half and scoop out seeds. Bake squash on lightly greased baking sheet at 350° for an hour or until soft. Scoop out squash pulp into strainer and let rest over large bowl for 30 minutes to allow excess juices to drain. Puree in food processor or blender until smooth.

3. To make crust: Mix flour and salt together in a bowl of food processor. Add shortening and pulse until the mixture resembles coarse cornmeal. Sprinkle in water, one tablespoon at a time, until the dough holds together. Roll out the dough on a lightly floured surface until about 1/8” thick and 2” larger than an inverted pie pan. Transfer dough to pan, trim and crimp edges.

4. To make pie filling: Place 2 c. of squash puree in a mixing bowl. Add soymilk and stir until smooth. Add sugar and cornstarch and stir until smooth, taking care that the lumps of cornstarch disappear. Stir in molasses, vanilla, spices and salt and stir until smooth.

5. Refrigerate until ready to fill crust.

6. Make streusel topping: Combine first 5 ingredients in a blender or food processor. Add Earth Balance spread and pulse gently until combined. Pour into bowl and stir in walnuts and crystallized ginger.

7. Pour the filling into the pie shell and spread evenly. Sprinkle streusel topping evenly over the top of the pie. Bake for 60-70 minutes, covering the edges with foil if they begin to brown too quickly, until toothpick inserted in center comes out clean.

8. Cool completely and allow to set fully before serving.

-Recipe submitted by Courtney Walsh, Brooklyn, NY
-Pie photo courtesy Daniel Krieger, Contestant photo courtesy Lucie Teichmann

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