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Canning MANUFACTURER Fabio Leonardi

O.M.R.A

Natural Classico

Squeezo

True Induction

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Jane's Squash Pie

In a large bowl mix flour, salt, shortening and butter until it looks like coarse crumbs. Add ice water and mix until pastry forms a ball and pulls away from the sides of the bowl. Wrap in wax paper and chill.

In a large bowl, mix squash with sugars and spices. Beat in eggs and milk. Roll out pastry between 2 sheets of waxed paper to a circle larger than a 9-inch pie pan. Strip off one sheet of paper and turn pastry into pan. Strip off other sheet of paper and fit pastry gently down into pan and upon sides. Press pastry onto edge of pan with fork. Trim off excess. Bake this pie shell in a preheated oven at 425for 10 minutes. Cool.

Pour filling into pie shell and place pan on lowest shelf of oven. Bake at 425 for 10 minutes. Raise to middle shelf and lower heat to 350. Bake for 45 minutes until set. Cool before serving.

Ingredients

Pastry-
2 C. whole whaet flour
1 tsp. salt
6 tbsp vegetable shortening
2 tbsp butter or margarine
6 tbsp ice water
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Filling-
2 C. winter squash puree
2/3 C. brown sugar
4 tbsp white sugar
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 C. milk
2 eggs