| |
|
Preheat the oven to 400 degrees F (200 degrees
C). |
|
Split the pumpkin in half, spoon out the seeds
and place the pumpkin halves face down on a
baking sheet. Split the potatoes lengthwise and
place 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 into a large bowl. Cut the potato into 1/2
inch cubes. |
|
To make the dough in a food processor fitted
with a steel blade, put the flour and salt into
the processor. Add the butter. Run the machine
in spurts until the butter is in bits no bigger
than pea-size. Add 4 tablespoons ice water, and
run the machine in spurts again just enough to
bring the dough together. Turn the dough onto a
work surface and knead it with your hands until
the dough is soft and smooth, handling the dough
as little as possible. Form it into a flattened
ball. Chill the dough for at least 30 minutes. |
|
Preheat the oven to 375 degrees F (190 degrees
C). On a floured surface, roll out the dough,
and use it to line the bottom and sides of
either a 9 inch square baking pan or a large
deep dish pie pan. Pierce the dough with a fork
in three places. Line the sides of the pan with
aluminum foil, and crimp the foil gently to hold
the dough in place. |
|
Bake the crust for 15 minutes. Remove the pan
from the oven. Reduce the heat to 350 degrees F
(175 degrees C). While the crust bakes, make the
filling. |
|
Heat the oil in a large skillet over medium
heat. Add the onions, and cook them, stirring
frequently, until they soften, about 5 minutes.
Add the garlic, and cook for 3 to 4 minutes
more, stirring frequently. Add the corn and cook
for 2 more minutes. Remove the skillet from the
heat. |
|
Stir in the pumpkin, potato, cheese, thyme,
allspice, salt, and pepper. Mix well, then spoon
into pre-baked pie shell. |
|
Bake the pie at 350 degrees F (175 degrees C)
for 30 minutes or until veggies and cheese are
piping hot. Serve immediately. |
