The winter squash harvest is starting to come in. Unfortunately, the squirrels have reeked havoc on crops this year. Many summer and winter squash were eaten prior to maturity or scared by their little nails. Some of the Hubbard squash grew to maturity but were to scared for long term storage and needed to be processed immediately. I used one of these squash to make our first pie for the season since Hubbard, butternut, buttercup squash and pumpkin are interchangeable in pies and quick breads.
The recipe that I used is as follows. I hope that your family enjoys it as much as mine does.
- 1 medium Hubbard squash
- 1/2 stick butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
- 1 unbaked pie crust
- Maple Whipped Cream, optional, recipe follows
Maple Whipped Topping:
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons maple syrup
- Preheat oven to 350 degree F.
- Slice into quarters, seed and bake squash for 1 hour in the oven on a baking sheet. When done, let cool.
- Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set 4 cups of the mash aside.
- In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.
- Add evaporated milk and stir mixture into squash. Beat together with mixer until smooth and pour into an unbaked pie shell.
- Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
Maple Whipped Topping:
In a medium bowl, beat together whipping cream and confectioners’ sugar. Add maple syrup. Beat together until soft peaks form.
Yesterday I picked the norther spy variety of apples in our small orchard. They are an extra special treat since they mature so late in the season and only produce biannually. This semi-tart crush Apple is great eating apple that is also good for baked goods and sauces. After picking through and crating the apples for storage we were left with a few dozen damaged apples that would not keep. Since we already used early season apples to make enough cider, apple sauce and apple butter of the next year so I used some of the damaged apples to make the first apple pie of the season for our house. The remaining set-asides were peeled, sliced and bagged for the freezer. We waste very little in this house so the peels were prepared and stored to age into Apple cider vinegar.
Our house guests from last week are on their way back to the west coast so we now have a bit of down time before our guest from Alaska arrives this coming Tuesday, so I decided to do a bit of cooking. Fortunately both apples and cranberries are in season, so a couple of things that I made are a harvest apple pie and some non-tomato ketchup (made with apples and cranberries among other ingredients) for the pantry. The pie recipe is listed below — I didn’t include my pie crust recipe because everyone has their own favorite.
- Pastry dough for a 9-inch single crust pie
- 1 cup of organic raw sugar
- 1/2 tsp salt
- 3 tbsp all-purpose gluten-free flour
- 1 cup fresh cranberries
- 1/2 cup raisins
- Grated rind of 1 lemon
- 5 large tart apples
- 2 tbsp butter
- 1/2 cup organic brown sugar
- 1 cup all-purpose gluten-free flour
- 1/4 pound chilled butter
- Preheat oven to 425 degrees
- Line a 9 inch pie pan with the dough.
- In a large bowl stir the sugar, salt and flour together.
- Add the cranberries, raisins, and lemon rind.
- Peel, core, and slice the apples and toss them in the sugar mixture.
- Pile the filling into the lined pie pan an dot with the butter.
- In a small bowl, mix the brown sugar and flour until blended.
- Rub the 1/4 pound of butter into the flour mixture with your hands until it resembles course bread crumbs.
- Spread the crumb topping evenly over the apple mixture.
- Bake the pie in a 425 degree oven for 10 minutes, and then lower the oven to 350 degrees and continue bake for another 30-40 minutes or until the apples are tender.