|Nutmeg and Almond Squash Pie|
This version of the pie evolved due to having only a wedge of squash left, and so the mixture becomes more of a set custard than the more breadcrumby variety of the Victoriana pie - in fact, this is more authentic (at least, in that American squash pies tend to be a set custard and Victorian nursery puds were often of the blancmange type.) If you have more breadcrumbs than I did this time around i.e. a quarter of a slice of cream cheese and buttered white bread, then feel free to try the Victoriana recipe instead. This version also has the advantage of being lower in sugar yet still being sweetly perfect.
This is how I made it:
200g plain flour
1 wedge of acorn squash about 1 inch thick
A couple of tablespoons of breadcrumbs (see above)
50g ground almonds
50g granulated sugar
A good grating of nutmeg
2 tbsp. butter
Rub the butter roughly into the flour between your fingertips then mix in enough cold water to make a workable and not-sticky pastry dough. Roll out to line a greased pie dish and pop into an 180C oven for 10-15 minutes while you whiz up the filling.
Wrap the wedge of squash, skin still on, in kitchen paper and microwave for 1-2 minutes until soft. When cool enough to handle, take off the skin and pop the squash into a food processor with the remaining ingredients. Whiz until smooth. Pour the filling into the pie case and grate some nutmeg over the top. Pop back into the oven for 25 minutes, having turned the temperature down to 170C.