Butternut, maple & pecan lattice pie

Name: Butternut, maple & pecan lattice pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 700 grams butternut squash or pumpkin; 1 Tbsp vegetable or sunflower oil; 175 grams light muscovado sugar; 250 grams mascarpone; 1 teaspoons freshly grated nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 2 eggs; 3 Tbsps maple syrup, plus more to serve; 1 teaspoon vanilla extract; 2 x 375g packs chilled dessert pastry; 1 serving milk, for brushing; 1 handful pecan halves, very roughly chopped; 1 serving icing sugar and whipped cream, to serve

Butternut, maple & pecan lattice pie is a lacto ovo vegetarian recipe with 10 servings. One serving contains 443 calories, 8g of protein, and 18g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have maple syrup, vanillan extract, muscovado sugar, and a few other ingredients on hand, you can make it. 124 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Users who liked this recipe also liked Squash Blog Hop – Maple Butternut Pudding Pie With Pecan Crust, Maple Pumpkin Pie With Leaf Lattice, and Maple Pecan Butternut Squash.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Cut the squash into several large pieces, remove any seeds, then toss with the oil in a roasting tin. Roast for about 35 mins or until golden and soft.

Ingredients you will need

Squash

Seeds

Cooking Oil

When cold, peel the skin away, then put the flesh into a processor with the sugar, mascarpone and spices. Whizz until smooth, then add the eggs, maple syrup, vanilla and tsp salt. Whizz again.

Ingredients you will need

Maple Syrup

Mascarpone

Vanilla

Spices

Sugar

Egg

Salt

Cut one-third of the pastry from one block and squash it into the other block. Shape the larger block into a smooth round then, on a floured surface, roll out to line a 23cm fluted tart tin. Line the tin, leaving some overhang, then lift onto a baking sheet.

Ingredients you will need

Squash

Roll

Equipment you will use

Baking Sheet

Pour in the filling, then carefully slide the pie into the oven and bake for 20 mins.

Equipment you will use

Oven

Meanwhile, roll the remaining pastry to a rectangle about 16 x 30cm, then cut into 8 long strips about 2cm wide. Weave the strips under and over each other on a floured, rimless baking sheet to make a lattice large enough to cover the top of the pie. Put in the fridge to chill.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

After 20 mins, the filling will be starting to set. Take pie out of the oven, brush pastry rim with milk, then slide the chilled lattice off its sheet and onto the pie. Press the edges down a little to seal, then scatter over the pecans and return to the oven.

Ingredients you will need

Pecans

Milk

Equipment you will use

Oven

Bake for 15-20 mins more or until the lattice is golden and the filling has risen with just a faint wobble in the middle. Cool completely, then trim the edges and dust with icing sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Oven

Drizzle with maple syrup and serve with whipped cream.

Ingredients you will need

Whipped Cream

Maple Syrup

Equipment

Oven

Baking Sheet

Ingredients

Servings:

700grams

butternut squash or pumpkin 1Tbsp

vegetable or sunflower oil 175grams

light muscovado sugar 250grams

mascarpone 1teaspoons

freshly grated nutmeg 1teaspoon

ground cinnamon 1teaspoon

ground ginger 2

eggs 3Tbsps

maple syrup, plus more to serve 1teaspoon

vanilla extract 2

x 375g packs chilled dessert pastry 1serving

milk, for brushing 1handful

pecan halves, very roughly chopped 1serving

icing sugar and whipped cream, to serve

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie on the menu? Try pairing with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Angel Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 19 dollars.