2 Unbaked Tahini Graham Pie
-Crust; see recipe
1/2 c Raw cashew pieces
1 c Water
4 1/2 tb Arrowroot powder
6 c Cooked pureed winter squash;
-(buttercup or banana or
-Hubbard)
1/2 c Sugar
1/2 c Light brown sugar; packed
4 tb Brandy
3/4 ts Powdered ginger
3/8 ts Ground cloves
1 1/2 ts Cinnamon
1/2 c Chopped walnuts; for topping
-*
* Original was 3/4 cup walnuts
Preheat oven to 400 degrees Fahrenheit.
In a blender, grind the cashew pieces until very fine. Add the water and
blend on high speed for 2 minutes. Add the arrowroot powder and blend on
low speed for 30 seconds. Keep the mixture in the blender until needed.
Peel, seed, and cube winter squash (butternut, buttercup, Hubbard,
Tahitian, etc.). Cover with water and boil till tender. Drain well. Pur?e.
In a food processor or mixer combine the squash pur?e, sugars, brandy, and
spices.
Blend the cashew/arrowroot mixture for another few seconds, then add to the
squash mixture and process until well mixed.
Divide the pie filling equally between the two pie crusts. Top with the
chopped walnuts. Bake the pies for 50-60 minutes until lightly browned,
cracked, and well-set.
Remove the pies from the oven, cool, then refrigerate overnight to allow
filling to firm up. Serve cool or at room temperature.
Yield: 16 (8 per pie).
Yields
16 servings