Oh wow, if you could just smell my house right now you'd be salivating more than alt coin souteneurs at a crypto convention! The permeating aroma of a Hubbard squash custard pie with a sourdough discard crust is wafting throughout my humble abode.
I think the hubs is slightly ecstatic. I mean, his face is crinkled into what I think may be a smile!
Anyway, the day before yesterday I roasted a huge Hubbard squash that my friend gave me, and when I pureed the bajillion cups of flesh, I reserved out two cups of puree to make something with.
I then remembered that it is November and that a few of my Inleo frens expressed that pie season has to commence after Halloween.
So, I made a pie.
I mean, it really was a no-brainer. I have a surplus of eggs laying about, a huge carton of heavy cream, and that puree was lurking in the fridge, so of course a pie was going to happen.
Plus, it was Tuesday, and I needed to feed Buford. Buford is my sourdough starter who I feed once a week, Buford is far easier to care for than any of my other pets and livestock and boy does he ever produce tasty comestibles!
Anyway, the only thing I didn't have for the recipe I found for Hubbard Squash pie was apple pie spice. Like, who keeps that around?
And dangit, all the recipes for apple pie spice that I could find called for cardamom. I don't have any of that, but I do have a surplus of cloves, so this is what I whipped up to put in the pie:
Apple Pie Spice
2 TBSP cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground clovesAdd to a bowl, give it a vigorous mix, and enjoy the resulting smell when you add this delightful blend of spices to your baked goods!
I used 1 and 1/2 teaspoons of this mixture in the pie, the rest I put in a labeled baggie. Yes, I should have cutesy and environmentally friendly little glass jars for this purpose, but I am not that organized right now.
One day...
Well, I just pulled the pie out of the oven and I am so not sad about it. In fact, a friend of mine who I am chatting with just said that that the pastry was the same hue as a certain election victor. We both had a good chortle over that!
Today, was a busy day on the homestead, after doing a ton of schoolwork in a short amount of time, I went out and shoveled out the chicken house, spread the litter on the rose garden, the flower beds, the asparagus bed, the raspberries, the blackberries, and the asparagus. I raked and burned some pine needles and branches on a pile that I lit on fire and dug some more carrots. Then I made a taco fiesta for my hard-working offspring who spent fifteen hours being a poll worker yesterday and will be working and going to school at least 13 hours today.
Now that the pie is done, I think I will take a little bit of a reprieve, because tomorrow, well, tomorrow is going to be a bit of a fracas, I get to have a meeting with two college students via Facetime, and that should be interesting!
Hope you all find yourselves something tasty and drool-inducing round your parts!
Posted Using InLeo Alpha
Did anything strain or crack from the unfamiliar exertion? I jest, of course.
It’s uncharted territory, will report back to you with any developments 😁
!PIZZA
The finished pie looks like sweet potato or pumpkin pie. I see no sugar at all. Is squash naturally sweet?
It’s Hubbard squash, which tastes a lot like pumpkin and is pretty naturally sweet. The whole pie only has 1/2 cup brown sugar in it!
!BBH
Better for you than cane sugar. Thanks for the clarification. Take care.
@generikat likes your content! so I just sent 1 BBH(2/5)@justclickindiva! to your account on behalf of @generikat.
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I didn't know there was such a thing as apple pie spice! I probably would have just used the spices I normally put into an apple pie, but the combo you used sounds lovely to me.
It looks like the only difference between APS and PPS is the clove/allspice vs cardamom trade out. You’ve probably noticed that I rarely use the same thing when baking, it’s usually just what’s on hand or what I feel like doing 😆
I can't do wheat, so I don't bother with pie crusts. I just put the squash or pumpkin mix in a bowl and bake it. When I make up this type of recipe, I add a very small amount of allspice too. Sometimes clove is too much and the allspice works.
I steer way clear of gluten too, but here lately have been doing some research and experiments with extended fermentation. So far, as long as I ferment anything made with flour in it for at least 48 hours I don't notice any adverse effects. That said, I am still not indulging very much, but it makes me hopeful!
I so agree that clove can be totally overpowering! I use allspice in my pumpkin pie spice recipe, but went with clove in the apple pie because I didn't have any cardamom, a situation I am going to remedy soon with a trip to spice store!
!PIZZA
I can tell that your house will be giving a kind of cakey smell😁😁
Looks fluffy
Good!
The smell was delightful!😊
!PIZZA
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