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Monday

Squashberry Pie for Pi Day!


With all those numbers floating around and around in your mind -- you deserve some pie!

Filling
9″ Pie Crust
2 c butternut or acorn squash, cooked & mashed (puree it).
3 eggs
1/2 c OJ
1/2 c sour cream
1/2 c granulated fructose
pinch of salt
1/2 c fresh cranberries, chopped (you can use frozen, just defrost them then chop)

Topping
1/2 c seedless strawberry jam
1 c fresh cranberries
1/2 tsp honey, or light unsulphured molasses

Preheat oven to 350. Fit and prepare pie crust, and pre-bake empty
crust for about 15 minutes. Combine squash, eggs, OJ, sour cream,
sweetener, and salt in a large bowl and blend until smooth. Stir
in chopped cranberries. Pour into cooled pie crust and bake for 60-80
minutes, or until it sets firmly.

For Topping, melt jam in a small saucepan, add fresh cranberries and
cook on very low heat until they start to pop. Sweeten to taste. Cool
completely and spread over the top of the cooled pie. (or write out Pi to as many decimal places as you can fit and/or recall)

All we need now is some whipped cream…

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