Squash pie

 
                                 SQUASH PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
                 Holiday                          Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pie dough for single crust
    4       c            Unpeeled & cubed butternut
                         -- squash & 2 thin slices of
                         -- squash to garnish
      1/2   c            Sucanat (or white sugar)
    3       tb           Arrowroot
    2       tb           Agar flakes
      1/2   ts           Cinnamon
      1/2   ts           Nutmeg
      3/4   c            Soy milk
      1/2   ts           Ginger powder
    1       t            Vanilla extract
    1       tb           Soy oil
      1/2   c            Pecan halves, for garnish
                         -----GLAZE-----
    2       tb           Barley malt syrup
      1/4   c            Water
    1 1/2   ts           Agar flakes
 
   Roll out pie dough & line a 9" pie pan.  Trim & crimp
   edges. Set aside.
   Steam the squash in a covered pot with about 1" water
   until the squash is soft.  Drain & set aside the 2
   slices for the garnish.  Put the rest of the squash in
   the blender with the other ingredients except the
   pecans & the glaze & blend till smooth.  Pour into the
   pie shell.  Arrange the pecans around the edges of the
   pie.  Place the squash slices in the centre with 1
   pecan piece.  Bake at 350F for 40 minutes.  Reduce
   heat to 250F, cover pie with foil, & bake for 20
   minutes or till pie tests done.  Let cool completely,
   then brush on the glaze.
   GLAZE:  Place ingredients in a small pot & bring to a
   simmer.  Cook until the agar flakes are dissolved (5
   to 10 minutes).
  
 
 
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