MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hannah Woolley'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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