|
Holiday Squash Pie
2 Unbaked Tahini Graham Pie
1/2 cup of raw cashew pieces
1 cup of water
4 1/2 tablespoons of Arrowroot powder
6 cups of cooked pureed winter squash
1/2 cup of sugar
1/2 cup of light brown sugar, packed
4 tablespoons of brandy
3/4 teaspoon of powdered ginger
3/8 teaspoon of ground cloves
1 1/2 teaspoons of cinnamon
1/2 cup of chopped walnuts, for topping |
|
* Original was 3/4 cup walnuts Preheat oven to 400ºF. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed. Peel, seed, and cube winter squash (butternut, buttercup, Hubbard, Tahitian, etc.). Cover with water and boil till tender. Drain well. Puree. In a food processor or mixer combine the squash puree, sugars, brandy, and spices. Blend the cashew/arrowroot mixture for another few seconds, then add to the squash mixture and process until well mixed. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature. Servings: 16 (8 per pie). Recipe by: Dr. Weil Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 29, 1999, converted by MM_Buster v2.0l.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 139676 **
** Easy recipe software. Try it free at: http://www.bigoven.com **
|
|