Home of Economy-Herald pie recipes: Caitlin Olson’s ‘Blue Moon Pie’ squashes the competition – Grand Forks Herald

Some — perhaps many — of canned pumpkin purees and pie fillings are actually derived from squash. So the traditional “pumpkin” pie that might have been prepared for a family feast could very well be a squash pie instead. And most people probably don’t even realize it.

Eric Hylden/Grand Forks Herald

During the Home of Economy-Grand Forks Herald Pie Bake-off, Caitlin Olson’s third-round entry — she titled it “Blue Moon Pie” — didn’t take a subtle approach to sneaking squash into a pumpkin type creation. Instead, she did it boldly and brazenly, using over 7 ounces of Blue Hubbard squash, “roasted or mashed,” depending on the recipe.

A delicious layer of cheesecake was also included, which turned out to be a sweet and creamy addition, although it didn’t include any dairy.

The entire pie was vegan, as were the four Olson pies she entered into the tournament. Don’t be swayed by the non-traditional approach – Olson was the eventual winner of the four-week event, held in August and September of this year.

Here’s Olson’s recipe for “Blue Moon Pie.” During the holiday season, the Herald will publish recipes for the 30 pies entered into this year’s Home of Economy-Grand Forks Herald Pie Bake-off.

Recipes will be published in print, electronic and online and will be compiled on the Herald’s website.

Baker: Caitlin Olson

Hometown: Great East Fork

Business sponsor: Church of Hope

Crust

190 grams vegan butter sticks, divided (142 grams and 48 grams)

45 grams of powdered sugar

¼ teaspoon vanilla extract

157 grams of flour

Pinch of salt

25 grams of sugar, plus more for decoration

1. Preheat the oven to 325°. Cut 142 grams of vegan butter into ¼ inch slices and add to a large bowl. Use a hand blender to blend until creamy. Sift the powdered sugar and cream with the vegan butter. Add the vanilla and mix until combined.
2. Sift flour and salt using a wooden spoon to combine; it’s easiest to work in batches of about ¼ cup. Keep stirring until a soft dough forms.
3. Divide the dough in half and pat one half into a smooth ball. Place the ball on a large sheet of well-floured parchment paper and use a rolling pin to roll it out to ⅛” thick. Slide the parchment paper and dough onto a large baking sheet and bake for about 15 minutes or until lightly browned. Cool on a baking sheet for 10 minutes, then transfer to a cooling rack. Repeat with remaining batter, cutting out shapes for decorations, if desired (reserve after baking). cooking).
4. Once the cookie sheets have cooled, crush them into crumbs and place them in a large bowl. Add the sugar and stir to combine.
5. In a small glass, heat the remaining vegan butter in the microwave to melt, about 20 seconds. Pour over breadcrumbs and stir until mixture resembles wet sand. Press into an 8-9 inch pie pan and bake for 8 minutes. Remove from the oven to cool while you prepare the filling.

Layer of cheesecake

4 oz (½ tub) vegan cream cheese

47ml coconut cream or other vegan heavy whipped cream

32 grams of sugar

4 grams cornstarch, sifted

¼ teaspoon vanilla

1 teaspoon lemon juice

Pinch of salt

1. In a large bowl, use a hand mixer to cream the vegan cream cheese with the heavy vegan cream. Add the other ingredients and stir to combine.
2. Pour the mixture into the cooled pie crust and transfer to the refrigerator while you prepare the rest of the filling.

Squash layer (and finished pie)

7-½ oz Blue Hubbard squash (roasted or mashed) – or – ½ can pumpkin

113 ml coconut cream or other vegan heavy whipped cream

14 grams cornstarch, sifted

½ teaspoon of cinnamon

¼ teaspoon of ginger

¼ teaspoon nutmeg

Pinch of clove

Pinch of salt

110 grams of brown sugar

1. Preheat the oven to 350°. In a large bowl, use a hand blender to combine the squash and vegan cream. Add the other ingredients and mix until combined.
2. Remove the pie crust/cheesecake from the refrigerator and pour the squash mixture over it. Smooth with the silicone spatula.
3. Place the pie in the preheated oven and bake for 60 minutes. Remove from the oven and let cool on a wire rack. Then add cookie cutters or other decorations of your choice. Store covered, in the refrigerator, for up to one week.