Kabocha Squash Pie with an Easy Crust
When I went back to my parents' house and ate my mother's homemade kabocha squash pie, it was so delicious that I asked her to give me her recipe right away.
When making a pie crust, please adjust the amount of water to reach the right consistency. (You can also use a frozen one.)
It's also tasty to add sweet potatoes.
When rolling out the pie crust, dust the board and rolling pin, and roll it out thin. Recipe by Fushicche
Kabocha Squash Pie with an Easy Crust
When I went back to my parents' house and ate my mother's homemade kabocha squash pie, it was so delicious that I asked her to give me her recipe right away.
When making a pie crust, please adjust the amount of water to reach the right consistency. (You can also use a frozen one.)
It's also tasty to add sweet potatoes.
When rolling out the pie crust, dust the board and rolling pin, and roll it out thin. Recipe by Fushicche
Cooking Instructions
- 1
For the pie crust: Mix the flour and butter by hand until the mixture becomes crumbly. Add the water, and knead until it is about the consistency of your ear lobe. Roll it into a ball, and let it rest in the fridge for 30 minutes.
- 2
For the kabocha squash cream: Cut the kabocha squash into small pieces, and microwave for 8 minutes. Remove the skin with a spoon, transfer to a bowl, and roughly mash with a folk.
- 3
Add the sugar to the kabocha and mix. Next, add the eggs, heavy cream, milk, and cinnamon powder and mix with a spatula.
- 4
Place the pie crust, which was rolled out thin, in the pie dish. Pour the kabocha squash cream in and bake in the oven for about 45 minutes at 190℃, then done!
- 5
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Translated from Cookpad Greece -
Apple Pie Made with an Easy Pie Crust Apple Pie Made with an Easy Pie Crust
I used the pie crust recipe that I always make for these apple pies.・These are moderately sweet. Adjust the amount of sugar to your taste.・ Don't put in too much filling! It will leak while baking.・ In Step 2, don't over knead the dough! If you mix too much, it will harden and will be difficult to roll out thinly. Recipe by Fushicche
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