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Title: Hannah Wooley's Pumpkin Pie
Categories: British, Pies
Yield: 1 Pie

2 Unbaked pie crusts: one top;
-one bottom
2 c Butternut or sugar pumpkin;
-peeled; sliced
2 c Tart apples; peeled; sliced,
-(Northern Spy, Cortland, or
-Granny Smith)
3 tb Butter
1/4 c Raisins
1/4 c Dried currants
1/4 c Sugar
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
3 tb Dark sherry (such as
-Oloroso)

Heat the oven to 425 F. Peel the squash and apples and slice them
into pieces that are roughly the same size: 3" long, 1" wide, 1/4"
thick is a good guideline. Melt 1 tb in a frying pan and sauté the
squash until softened, about 10 minutes. Combine the cooked squash,
apples, raisins, and currants in a bowl. Toss them gently with the
sugar, cinnamon, nutmeg, cloves, and sherry. Set aside.

Place the first (bottom) pie crust in a pie pan, allowing for 2" of
crust to drape over the sides. Layer the squash/fruit mixture into
the pie. Dot the top with the remaining 2 tb of butter. Cover with
the second (top) crust, crimp the edges, and cut a few vents in the
crust to allow steam to escape.

Bake at 425 F for 15 minutes, then lower the temperature to 375 F,
turn the pie, and bake for another 50 to 60 minutes. Total baking
time is between 65 to 75 minutes.

Recipe by Amanda Herbert

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
pumpkin-pie-recipe-17th-century-england/>

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