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* To make squash puree, halve the squash, scoop out the seeds and fibers, and cut into 5- to 6-inch pcs.
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Place on baking sheets and roast at 400 F till soft, about 1 hour.
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Scoop the flesh from the skin with a spoon, drain off as much liquid as possible, and pulse briefly in a food processor.
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One 10-lb squash will yield about 8 c. of puree.
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The puree can be stored in an airtight container for up to 3 days in the refrigerator or possibly several months in the freezer.
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1.
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To make the crust, combine the flour, salt, and sugar in a medium bowl.
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Rub in the butter and shortening till the mix resembles coarse meal.
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Gradually stir in the ice water, being careful not to overwork the dough.
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Form into a ball, flatten into a disk, and wrap in plastic.
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Chill for 1 hour.
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2.
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Preheat the oven to 400 F.
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3.
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Roll out the dough and fit it into a 9-inch pie plate.
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4.
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To make the filling, whisk all the filling ingredients together till smooth.
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Scrape into the pie shell and bake for 10 mins.
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Reduce the heat to 325 F. and continue baking till the filling is set, about 50 mins.
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5.
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Just before serving, make the topping.
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Whip the cream to very soft peaks.
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Add in the maple syrup and the vanilla and whip to soft peaks.
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Cut the pie into wedges and top each portion with a dollop of the cream.
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Makes one 9-inch pie.
