Acorn Squash Pie

A delicate alternative to traditional pumpkin pie.   

Lovely and delicious—don’t forget the whipped cream!

 

• 1/2 cup white sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-1/2 cups cooked, mashed acorn squash*
• 2 tablespoons melted butter
• 2 large eggs, lightly beaten
• 1-1/2 cups whole milk
• 3/4 teaspoon vanilla
• 1 unbaked pastry shell (9 inches)

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Preheat oven to 425 degrees F.

Mix together sugars, flour, salt, spices and squash.  Stir in butter, eggs, milk and vanilla.  Pour into pastry shell and bake for 10 minutes.  Reduce heat to 325 degrees F and bake for 40 minutes, or until pastry is browned and filling is set (a knife inserted into center comes out clean).

Serve warm or cold with a dollop of whipped cream.

*Other yellow winter squash such as Hubbard or butternut can also be used.  Purée the cooked squash in a blender first for a smooth, silky pie.

Pinky's Meat Pie

There are many versions of this meat pie (or tourtiere, for my French-speaking cousins). Pork or other meats are often used in lieu of beef, and various spices such as cloves, cinnamon or sage may be added. The pie can be all meat (and onions) or include potatoes, carrots, rutabaga or other vegetables. Often the filling is cooked on the stove before baking; other recipes call for baking the raw mixture directly in the pie shell.  The variations are endless, but however you make it, this is Canadian comfort food at its best.  My mother's recipe is about as basic as it gets, and although some folks may make a more "sophisticated" pie, for me there is nothing lovelier than the plain, rustic pie I remember from my childhood.

Pinky made this pie from memory, and amounts do not have to be exact.  You may vary seasonings according to your taste.

• Pastry for a double-crust 9-inch pie
• 1-1/2 lbs. lean ground beef
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup finely minced onion (one small onion)                           
• 1 tablespoon dried parsley (or use fresh)
• 1/4 cup water

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Preheat oven to 450 degrees F.

Pinky

Line a 9" pie plate with pastry.  Knead together remaining ingredients, then pat into pie shell.  Cover with remaining pastry and crimp edges.  Cut a circular hole in center of pastry (a bottle cap makes about the right size).  Place pie on a cookie sheet and bake at 450 degrees F for 15 minutes.  Turn heat down to 325 degrees and bake for an additional 45 minutes to an hour, or until pastry is brown and meat is cooked through (test through hole in center; your baking time may vary).

Serve with ketchup.

Pear Tart #2 (Pear Streusel Pie)

Simpler to make than Pear Tart #1, and so very good! Excellent plain, and heavenly served warm with a scoop of vanilla ice cream.

1 nine-inch pastry shell (unbaked)*

2 15-oz. cans pear halves (drained)

1/3 cup flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup butter or margarine

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Preheat oven to 450 degrees.

Slice pear halves into thirds and arrange in pastry shell.

Combine flour, sugar, and spices; cut in butter finely. Sprinkle over pears.

Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for an additional 20-25 minutes.


Pastry for 9" Single Crust

1 cup flour
1/4 teaspoon salt
3 tablespoons cold butter, cut into pieces
2 tablespoons cold shortening
2-3 tablespoons ice water

Sift flour and salt into bowl; add the butter and shortening and cut in with a pastry blender until the mixture resembles coarse crumbs.

Using a fork, stir in just enough water to bind the dough together. DO NOT OVERMIX OR YOUR PASTRY WILL BE TOUGH. Gather dough into a ball, wrap in wax paper or plastic wrap and refrigerate for at least 30 minutes (or overnight). Roll out dough on floured board to 1/8" thickness. Place in 9" pie pan, and trim and flute the edge. Do not prick the dough.

All-Purpose Pastry

A good all-purpose pastry for sweet or savory pies—very easy to work with. Makes enough pastry for a 9" double-crust pie.

2 CUPS FLOUR
1 TSP SALT
3/4 CUP VEGETABLE SHORTENING*
1/2 CUP ICE WATER

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Sift together flour and salt. Mix in shortening with pastry blender until mixture is somewhat grainy (with lumps size of peas). Add ice water gradually, stirring with fork until mixture holds together and can be formed into a ball (entire 1/2 cup of water may not be required--start with 1/4 cup). Chill pastry for 10 minutes or more before rolling out.

Bake at 450 degrees for 15 minutes, then turn heat down to 325 degrees and bake until done (approximately 35-45 minutes)--may vary temperature and baking time according to specific pie recipe being used.

Note: Do not overwork pastry or it will be tough.

*My mother always used lard to make her pastry (makes a flakier crust).  If you use lard, reduce shortening amount to 2/3 cup.

Lemon Meringue Pie

From the Manor Bakery, Toronto, Canada

Auntie Norma's First Prize Winner!

This pie is tart and lemony, with excellent texture.

1-1/2 CUPS WATER
1 CUP SUGAR
GRATED RIND OF ONE LEMON
JUICE OF ONE LEMON
4 TBLSP CORNSTARCH
2 EGG YOLKS
PINCH OF SALT

MERINGUE*

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Combine water and sugar in saucepan with lemon rind and salt. Bring to a boil for a few minutes. Beat egg yolks, lemon juice and cornstarch together, then thin with a little of the boiling water mixture. Stirring constantly, add egg-yolk mixture to boiling water mixture and continue stirring until thickened (Be sure to turn down heat so mixture doesn’t burn, and be patient—filling can take several minutes to thicken).

Pour lemon filling into baked pastry shell. Top pie with meringue and bake at 375 degrees until meringue is browned (watch carefully so meringue doesn’t burn).

*MERINGUE

Beat 3 egg whites, 4-5 tblsp sugar, and 1/4 tsp vanilla together until stiff peaks form. Carefully scoop onto pie, making peaks with the back of a spoon (press lightly, then lift).

Chocolate Mousse Pie

A personal favorite.

Expensive--yes, but worth it. Be sure to use high-quality chocolate.

CRUST:

• 3 CUPS CHOCOLATE WAFTER CRUMBS
• 1/2 CUP (1 STICK) UNSALTED BUTTER, MELTED

Combine crumbs and butter. Press on bottom and completely up sides of a 10-inch springform pan. Refrigerate for 30 minutes or chill in freezer.

FILLING:

• 1 LB. SEMISWEET CHOCOLATE
• 2 EGGS
• 4 EGG YOLKS
• 2 CUPS WHIPPING CREAM
• 6 TBLSP POWDERED SUGAR
• 4 EGG WHITES, ROOM TEMPERATURE

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Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees F.). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.

Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incor­porated. Turn into crust and chill at least 6 hours, or preferably, overnight (flavor and texture will be better if pie is made a day ahead).

Just before serving loosen crust on all sides using a sharp knife; remove spring form. Spread pie with whipped cream topping (or pipe on) and decorate with chocolate curls or raspberries, if desired. Serves 10-12.

TOPPING:

Beat 1 cup of whipping cream until quite thick (beat in powdered sugar and vanilla to taste).

Favorite Pumpkin Pie

Makes one large, very delicious pie!

Crust:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
• 3 to 4 tablespoons ice water

Filling:

• 1 16-ounce can solid pack pumpkin (or two cups fresh pumpkin puree)
• 1/2 cup (packed) dark brown sugar
• 1/4 cup sugar
• 1 tablespoon all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup whipping cream (can also use evaporated milk)
• 1/4 cup whole milk
• 1/4 cup dark rum (bourbon or brandy can also be used)
• 1 1/2 teaspoons vanilla extract

For Crust:
Sift together flour and salt. Cut in butter and shortening with pastry blender until mixture is somewhat grainy (with lumps size of peas). Add ice water one tablespoonful at a time, stirring with fork until mixture holds together and can be formed into a ball. Chill pastry for 30 minutes before rolling out.

Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Place in freezer for 45 minutes.

Preheat oven to 450 degrees. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375 degrees.

For Filling:
Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.

Bake pie 20 minutes. Reduce oven temperature to 325 degrees. Bake until filling no longer moves in center when dish is shaken, at least 30 minutes longer. Transfer pie to
rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Pear Tart #1

Use fresh pears for best results

• 1 CUP SUGAR
• 1/4 CUP SOFT BUTTER
• 4 TBLSP FLOUR
• 2 EGGS
• 1 TSP VANILLA
• 6-7 FRESH PEARS, PEELED AND CUT INTO HALVES
  

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Beat butter, sugar, eggs, flour and vanilla together until creamy. Pour over fresh pear halves in unbaked 9” pastry shell. Bake at 325 degrees for 40 to 45 minutes.

Notes:

Well-drained canned pear halves may be used in place of fresh pears. Ginger or cinnamon may be sprinkled lightly over pears, if desired. Sometimes I like to sprinkle a tablespoon or two of finely chopped golden raisins or nuts over the bottom of the piecrust before adding pears (do not use dark raisins, as they will discolor the pears).