Best Blue Hubbard Pie With Maple Syrup Recipes
MAPLE SYRUP PIE
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.
Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
HUBBARD SQUASH PIE
My mom made this pie-never pumpkin-each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! -Patti Ann Christian, Ararat, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg., Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.
Nutrition Facts : Calories 316 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 300mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
BLUE HUBBARD PIE WITH MAPLE SYRUP
Provided by Molly O'Neill
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
- Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
- To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.
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