If you hear about pumpkin pie, you will most probably think about the classic American recipe. This is the best known example of sweets done with pumpkin /squash. But, did you know that in the north of Spain there is a very traditional and old fashion pumpkin pie, flat and crispy, with old arab-influenced flavours and plenty of local items? In Huesca, Aragon (north of Spain), this pie has been traditionally elaborated for Christmas and the months around it (due to the abundance of squash during the season and using also the freshly harvested almonds. The way to prepare the dough is also peculiar, but has to be followed in order to achieve its characteristic texture. Enjoy once is cold but always at room temperature.
Ingredients for one pie:
For the dough:
-400 gr plain flour circa
-275 ml water
-100 ml olive oil (or sunflower seed oil)
-1 orange
-1tsp anise seeds
For the filling:
-400 gr butternut squash
-sliced almonds (or alternatively pine seeds, wallnuts, etc)
-raisins
-cinnamon
-Sugar
-1-2 tbsp olive oil (or sunflower seed oil)
-honey
Directions:
1-Combine the water, oil, anise seeds and the orange in quarters in a pan, and bring it to a boil. Cook for 5 to 10 min. Remove the orange.
2-Put the flour in a bowl and add all at once the boiling water/oil. Combine until no more visible flour remains in the bowl (be careful not to burn yourself). Set aside to cool down
3-Peel the squash and slice it very finely.
4-On a baking sheet, spread half of the dough for making the bottom part of the pie, until covering the whole sheet. Make it as thin as possible. Do the same for the second half of the dough (upper part).
5-Sprinkle on the bottom half a generous amount of sugar, cinnamon, and then display all the filling ingredients, first the squash, and then the almonds, raisins, honey, olive oil and more sugar if desired
6-Cover with the upper half and seal both sides all around the pie. Make some holes in the surface to let the steam to escape while baking. Finally, sprinkle on some sugar and oil as finishing touch.
7-Bake at 180ºC for 30 min and then 15 more minutes at 220ºC or until golden brown.
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