CRANBERRY-PEAR GALETTE WITH PECAN CRUST
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.
- Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet ¿ you'll fold in the edge.) Pinch together any cracks in the dough.
- Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar.
- Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST
Steps:
- Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
SQUASH CUSTARD PIE
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.
Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERNUT SQUASH PIE
This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
Provided by The New York Times
Categories pies and tarts, dessert
Time 2h
Yield 1 9-inch pie
Number Of Ingredients 23
Steps:
- Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
- Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
- Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
- Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
- While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
- Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
- Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
BUTTERNUT SQUASH PIE
This pie is a little bit more refined than a rustic pumpkin pie. Serve either slightly warm or very cold from the fridge with whipped cream. I whip heavy cream as usual for whipped cream but add 1 "nip" size bottle of any flavored liqueur (Grand Marnier, Amaretto, Frangelico, etc.) to the cream while beating it for a nice topping. Sometimes I also sprinkle the top of the pie liberally with pecan pieces before I pop it in the oven.
Provided by PainterCook
Categories Pie
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine squash, sugar, salt, and spices. Blend in eggs, milk, and butter. Pour into the pie shell (do not prick the bottom or sides of the raw crust.).
- Bake on the lowest rack in the oven for 50 minutes, or until a butterknife inserted in the filling 1" from the pie's edge comes out clean.
- Cool to slightly warm or refrigerate and serve cold.
- NOTE: Butternut squash is easy to roast. I cut a squash in half, scoop out the seeds, and rub the flesh with butter. Then I place the halves face down (skin side up) in foil-lined roasting pan in a 400 degree oven for about 45 minutes or so. I add about 1/2 cup of water or orange juice to the pan at the onset. Once cooled, it's easy to scrape the flesh away, strain it, and spin it in your food processor to make puree.
Nutrition Facts : Calories 180.2, Fat 4.9, SaturatedFat 2.4, Cholesterol 87.7, Sodium 346.8, Carbohydrate 31.2, Fiber 0.8, Sugar 28.2, Protein 4.2
BUTTERNUT PIE WITH OR WITHOUT CRUST
If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Pie
Time 1h15m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything except for pie crust with whisk.
- Pour into crust.
- Bake in preheated oven at 425° for for 15 minutes.
- Lower temperature to 325° and bake for 45 more minute.
Nutrition Facts : Calories 105.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 59, Sodium 40.3, Carbohydrate 15.5, Fiber 0.5, Sugar 12.6, Protein 3.1
BUTTERNUT SQUASH CUSTARD
My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!-Maura Calusdian, Londonderry, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.
Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 118mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.
More about "roasted butternut squash custard pie with a pecan crust food"
THANKSGIVING PIE: BUTTERNUT SQUASH PIE IN A GLUTEN-FREE ...
From southernkitchen.com
PUMPKIN PIE MADE FROM SQUASH - ALL INFORMATION ABOUT ...
From therecipes.info
GRAIN-FREE BUTTERNUT SQUASH PIE WITH PECAN-CRUMBLE CRUST ...
From forageddish.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST
From bigoven.com
SPAGHETTI SQUASH COCONUT CUSTARD PIE - ALL INFORMATION ...
From therecipes.info
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST ...
From cookeatshare.com
PECAN CRUSTED TILAPIA RECIPES - COOKEATSHARE
From cookeatshare.com
BUTTERNUT PECAN PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUTTERNUT PIE CRUST RECIPES
From tfrecipes.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST RECIPE
From bakerrecipes.com
RECIPE: BUTTERNUT CUSTARD PECAN PIE | WHOLE FOODS MARKET
From wholefoodsmarket.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST ...
From recipenet.org
BUTTERNUT PIE CRUST RECIPE
From crecipe.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST ...
From bakerrecipes.com
BUTTERNUT SQUASH CUSTARD - COOKEATSHARE
From cookeatshare.com
BUTTERNUT SQUASH CUSTARD RECIPES
From tfrecipes.com
BUTTERNUT CUSTARD PECAN PIE - IJUSTLOVEFOOD
From ijustlovefood.com
CREAMY VEGAN BUTTERNUT SQUASH PIE - FOOD FAITH FITNESS
From foodfaithfitness.com
BUTTERNUT SQUASH CUSTARD PIE RECIPES
From tfrecipes.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST ...
From emerils.com
BUTTERNUT CUSTARD PECAN PIE - RECIPES SCHOOL
From recipesschool.com
ROASTED BUTTERNUT SQUASH PIE RECIPES
From tfrecipes.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST ...
From tfrecipes.com
BUTTERNUT SQUASH PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THANKSGIVING SQUASH CUSTARD - COOKEATSHARE
From cookeatshare.com
SQUASH CUSTARD PIE - KARO
From karosyrup.com
BUTTERCUP SQUASH CUSTARD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUTTERNUT SQUASH AND PECAN PIE - BON APPETIT RECIPE
From bakerrecipes.com
BUTTERNUT SQUASH CUSTARD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ASTRAY RECIPES: ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH ...
From astray.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST ...
From pinterest.com
BUTTERNUT SQUASH PIE - BAKE FROM SCRATCH
From bakefromscratch.com
PECAN CRUSTED FISH RECIPES - COOKEATSHARE
From cookeatshare.com
BUTTERNUT SQUASH CUSTARD RECIPE
From crecipe.com
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST ...
From familyhomehealth1.wordpress.com
PECAN PIE CRUST - EMERILS.COM
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search