Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Crust
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup shortening
- 4 to 5 Tbs. ice water
- Filling
- 1 1/4 lbs. rutabaga, peeled and cut into 1/2-inch cubes
- 1/2 cup firmly packed light brown sugar
- 1/4 cup dark corn syrup
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 3 large eggs, lightly beaten
- 1 cup heavy cream
- =
Directions
1. To make crust, in medium bowl, mix flour and salt. Cut in shortening until mixture resembles coarse meal. Stir in just enough ice water to hold dough together; do not overmix. Roll out dough on floured surface, and fit into 9-inch ovenproof glass or other pie plate.
2. To make filling, in large saucepan, bring generous amount of water to boil over medium heat. Add cubed rutabaga, and cook until very tender, 30 to 45 minutes. Drain well.
3. Transfer to food processor, food mill or blender, and process until smooth. If using blender, moisten mixture with 1/2 cup cream to process. Measure 2 packed cups rutabaga purée, and place in large bowl.
4. Preheat oven to 400F.
5. Stir sugar, corn syrup and spices into rutabaga purée, mixing well. Fold in eggs, then stir in heavy cream until well blended. Pour mixture into pie crust.
6. Bake for 45 minutes, or until set. Cool before serving.