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I recently gave a class on holiday desserts. We made squash pie, ginger cookies, chocolate truffles, and poached pears with raspberry coulis. Here is my squash pie recipe: Crust: Dry Ingredients 1 cup whole wheat pastry flour 1 cup unbleached all-purpose white flour 2 teaspoons baking powder pinch of sea salt Wet Ingredients 1/2 cup safflower oil 1/2 cup apple juice Filling: 6 cups winter squash, like buttercup, peeled and cubed (or 3 cups pumpkin purée) 1/2 cup rice syrup 1/4 cup barley malt 1/4 cup maple syrup 2 tablespoons tahini 1 teaspoon vanilla 1/2 teaspoon grated ginger 1 tablespoon arrowroot powder 1 teaspoon agar powder 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg pinch of cloves pinch of sea salt To make the crust: Preheat oven to 350ºF (175ºC). Whisk together the dry ingredients and set aside. Mix the wet ingredients, and then mix the wet into the dry ingredients. Mix well to make a uniform dough. Let it rest for a few minutes. Sprinkle a little flour onto your work surface, and roll the dough flat with a rolling pin. Put the dough into an oiled pie pan. Poke holes into the bottom of the crust with a fork. You can decoratively shape the rim of the crust if you like. Bake the crust for ten minutes, and then set aside. To make the filling: Steam or bake the squash until it is very soft. Purée all of the filling ingredients together in a blender or food processor. If the purée is too thick, you can add a small amount of rice milk. When the crust is pre-baked and the filling is mixed, put the filling into the crust and level it with a spatula or spoon. Bake for 30 minutes, or until the crust is golden brown. Remove the pie from the oven, let it cool completely, and then slice and serve. Makes one ten-inch pie
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Sastojci: Za graham koru: 1/3 šalice zobenih pahuljica 6 graham krekera 2 žlice sjeckanih oraha 1 bjelanjak maslac u spreju za podmazivanje Punjenje: 6 šalica svježih, oguljenih jabuka (Granny Smith, po mogućnosti) 1 žlica limunovog soka 1/2 šalice šećera 1/4 šalice smeđeg šećera 3 žlice brašna 1/4 žličice soli 1/2 žličice cimeta 1/2 žličice ribanog muškatnog oraščića Za gornju koru: 3/4 šalice brašna 1/4 šalice šećera 1/4 šalice smeđeg šećera 1/4 šalice jabuka umiksanih u pire Priprema: Kora: Zagrijte pećnicu na 180°C. U sjeckalici za hranu izmiksajte zobene pahuljice, graham krekere i orahe, dok ne dobijete fino zrnatu smjesu. Dodajte bjelanjak te miksajte dok se smjesa ne ujednači. Smjesa bi trebala biti ljepljiva, ne mrvljiva. Pošpricajte maslacem kalup za pitu (promjer 23 cm). Pretresite smjesu za koru u kalup te je izjednačite i zagladite prstima. Koru također lagano pošpricajte maslacem u spreju. Pecite koru u pećnici oko 10 minuta, potom je izvadite iz pećnice i pustite da se ohladi. Punjenje: U zdjeli dobro pomiješajte narezane jabuke, limunov sok, šećer, brašno, sol, cimet i muškatni oraščić. Smjesu potom istresite na prethodno ispečenu koru za pitu. Gornja kora: U drugoj zdjeli umiješajte sve sastojke za gornju koru te potom posipajte tu smjesu preko jabuka u kalupu. Pecite na 180°C još oko pola sata do 40 minuta, dok gornja kora ne porumeni, a punjenje ne počne i samo krčkati. Ako nemate sjeckalicu za hranu, kupite fino usitnjene zobene pahuljice, a krekere i orahe možete smrviti tako da ih stavite u vrećicu za zamrzavanje te preko nje nekoliko puta prijeđete valjkom za tijesto.