Deep Dish Potato And

Ingredients

• Servings: 1
• 1 small sugar pumpkin
• 2 large russet potatoes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup butter
• 4 tablespoons ice water
• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 cloves garlic
• 1 1/3 cups fresh corn kernels
• 6 ounces shredded monterey jack cheese
• 2 teaspoons chopped fresh thyme
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• freshly ground black pepper

Recipe

• 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 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.