Deep Dish Potato and Pumpkin Pie So Tasty

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Deep Dish Potato and Pumpkin Pie

"A uniquely distinctive vegetarian pie. Can additionally be made with a 2 pound butternut squash. Fresh thyme may be replaced with 1 teaspoon of dried thyme."

Ingredients :

1 small sugar pumpkin
2 big russet potatoes
1 1/2 cups all-cause flour
1/2 teaspoon salt
half of cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic
1 1/three cups fresh corn kernels
6 oz. Shredded Monterey Jack cheese
2 teaspoons chopped sparkling thyme
1/eight teaspoon floor allspice
half teaspoon salt
freshly ground black pepper

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat the oven to 400 degrees F (200 ranges C).
Split the pumpkin in 1/2, spoon out the seeds and vicinity the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and location on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it right into a large bowl. Cut the potato into half of inch cubes.
To make the dough in a food processor geared up with a steel blade, placed the flour and salt into the processor. Add the butter. Run the device in spurts until the butter is in bits no bigger than pea-size. Add four tablespoons ice water, and run the gadget in spurts once more simply sufficient to carry the dough together. Turn the dough onto a piece surface and knead it along with your hands until the dough is smooth and clean, handling the dough as little as feasible. Form it right into a flattened ball. Chill the dough for at least 30 minutes.
Preheat the oven to 375 tiers F (a hundred ninety degrees C). On a floured surface, roll out the dough, and use it to line the lowest and aspects of either a nine inch square baking pan or a huge deep dish pie pan. Pierce the dough with a fork in three places. Line the edges of the pan with aluminum foil, and crimp the foil gently to maintain the dough in location.
Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the warmth to 350 levels F (one hundred seventy five degrees C). While the crust bakes, make the filling.
Heat the oil in a massive skillet over medium warmth. Add the onions, and prepare dinner them, stirring often, till they soften, about 5 minutes. Add the garlic, and cook dinner for three to 4 mins greater, stirring often. Add the corn and cook for 2 extra mins. Remove the skillet from the warmth.
Stir inside the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix nicely, then spoon into pre-baked pie shell.
Bake the pie at 350 stages F (175 stages C) for 30 minutes or until veggies and cheese are piping hot. Serve without delay.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook dinner it calmly, and make smooth-up less complicated.

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