Week Twenty-Nine : Maple Crown Prince Pie (any squash will work)

For the filling

• Squash (Crown Prince or any variety)

• Coconut oil

• 3 eggs

• Double cream

• Maple syrup

• Vanilla extract

• Ground cinnamon

• Ground ginger

• Pinch of salt

For the pastry

• Gluten-free shortcrust pastry

(Dillan used this recipe:

www.theglutenfreeblogger.com/gluten-free-shortcrust-pastry/

If using the gluten free recipe
- Make sure you use 2 eggs, I only used 1.
- I know you don’t want to overwork pastry but do make sure it’s well combined, mine was a little too crumbly.

Method

Chop and deseed your squash.
Roast in the oven with coconut oil until extremely tender and lightly caramelised.

While the squash is roasting, prepare your pastry.
This was Dillan’s first attempt at gluten-free pastry (other than making it with her mum when she was younger), so feel free to use your own trusted recipe if you have one.

Chill the pastry in the fridge while you prepare the filling.

Once the squash is cooked, remove the skins. Feel free to snack on them, they’re delicious or save them for dinner and reheat in the oven for 10 minutes until warm.

Add the squash flesh to a blender with:

• 3 eggs

• Double cream

• Maple syrup

• Vanilla extract

• Cinnamon

• Ginger

• A pinch of salt

Taste and adjust to your liking.

Roll out your pastry and blind bake for 15 minutes.
Remove the rice or baking beans and bake for a further 10 minutes until lightly golden.

Pour in the squash custard and bake for a further 20–30 minutes, until just set.

Serve with whipped cream.