First served 2015- (new table)

 

Filling: Can be made night before and left covered in fridge
Scant 1/2 cup each- brown and white sugar

1 TBS Gluten Free flour blend

1/2 tsp (optional) salt and 1/2 tsp nutmeg

2 tsps cinnamon

1 tsp ginger

1/8 tsp cloves

3 eggs, beaten

2 cups oven roasted butternut squash

1 an 1/4 cups half and half

CRUST IS GF

3 TBS ice water

1 and 1/2 TBS Sour Cream

6 and 1/2 ounces of GF Test Kitchen Flour blend

1 and 1/2 tsp sugar

1/4 tsp Xanthan Gum

8 TBS Butter

Process 5 seconds in food processor scatter butter and pulse

Mix water and sour cream 20 pulses

Fridge for an hour or more then come to room temp for 30 minutes

Preheat oven 375 roll out to pie pan size (between parchment paper) bake 25 minutes

Pour filling into baked shell- increase oven temperature to 425 bake until set about 25 mo