Prep Time: 40 min (with crust)
Cook Time: 40 min
Makes 2 pot pies
Ingredients
2 pot pie-sized homemade crusts
(see the recipe for Pie Crust for a Pasta Machine or see my recipe for Pumpkin Pie for a standard homemade crust recipe)
3 zucchini
2/3 cup fresh lemon juice
1/2 cup flour
1 stick unsalted butter
1 1/4 cup brown sugar
1 1/2 teaspoons cinnamon
Preheat oven to 375 degrees. Peel zucchini, then slice with a Weston Mandoline Slicer with the waffle blade attachment.
In a medium saucepan, cook zucchini until tender in lemon juice. Add flour, butter, sugar, and cinnamon and continue to cook until thickened.
Pour the filling into the crust, then cross stripe with lasagnette shaped dough strands made with the Roma by Weston Pasta Machine with a Lasagnette Attachment.
Bake at 375 degrees for 40 minutes, or until strips are fully baked.
Prep Time: 20 min
Chill Time: 40 min
Pre Bake Time: 10 min
Makes one pie or two pot pies
Ingredients
1/2 cup shortening
1/4 cup hot water
1 tablespoon whole milk
2 1/2 cups semolina
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Preheat oven to 375 degrees. Sift together flour, salt, cinnamon, ginger, and nutmeg. Place shortening in a large bowl. Pour hot water and milk over the shortening and beat together. Add the dry mixture and beat until dough forms. Chill for 40 minutes.
Roll out a third of the dough with a Roma by Weston Traditional Style Pasta Machine or a Roma by Weston Electric Pasta Machine. You only need to roll it through about half of the thickness settings. Spread over a pot pie tin. Roll out another third for the second pot pie tin.
Use the remaining third to make lasagnette shaped cross stripes for the top of the pie. To make the strips, roll the last third through the machine, then roll it through the lasagnette attachment.
For a single large pie crust, simply roll a third of the dough through and cover half of the tin with it. Then roll another third of the dough through and cover the other half of the tin. Seam the two sheets together with your fingers. Complete the same steps for the cross striping.
Pumpkin Pie
Prep Time: 30 min. Cook Time: 40 min.
Ingredients
Filling
1 pound fresh pumpkin, cubed (preferably a Cinderella Pumpkin)
5 tablespoons mascarpone cheese
2 tablespoons heavy cream
1 stick unsalted butter
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon crystallized ginger (optional)
Crust
1/2 cup shortening
1/4 cup hot water
1 tablespoon whole milk
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
To cube a pumpkin, see the page for Cutting an Acorn Squash in the Cooking With Weston Recipe Book. Simmer the cubed pumpkin in 4 tablespoons of unsalted butter until soft. Pour into the Roma by Weston La Petite Food Strainer with the remaining ingredients. Chill in the refrigerator while you prepare the pie crust.
Preheat oven to 375 degrees. Sift together flour, salt, brown sugar, cinnamon, ginger, and nutmeg. Place shortening in a large bowl. Pour hot water and milk over the shortening and beat together. Add the dry mixture and beat until dough forms. Roll out and spread over a pie tin.
Pre cook the crust until hot to the touch. Pour filling into crust and bake for 40 minutes, or until filling is firm. Let cool on a cooling rack. Sprinkle with crystallized ginger, a pinch of cinnamon, and a pinch of brown sugar. To preserve, put pie into a Weston Vacuum Dome and place in the refrigerator.
