Alkaline Electric Butternut Squash Pie

Ingredients

• 1 1/4 cups Spelt Flour
• 1/3 cup Grapeseed Oil
• 2 Butternut Squashes
• 1/4 cup Date Sugar
• 1/4 cup Hemp Milk
• 1 tsp. Allspice*
• 1/4 cup Agave
• Sea Salt
• 1/4 cup Spring Water
• Parchment Paper
• Rolling Pin

*Allspice was removed from the nutritional guide. You can use clove as an alternative.

Directions

For the Pie Filling:

1. Chop the ends off the butternut squash and remove the skin with a vegetable peeler.
2. Cut the squash in half at the neck, then cut the body of the squash in half.
3. Use a spoon to remove the seeds from the body.
4. Chop the butternut squash into 1 inch chunks and place them into a pot.
5. Add spring water until it covers the squash and boil it for 20 minutes or until tender.
6. Pour out the water and mash the squash
7. Add the hemp milk, agave, allspice, date sugar, and 1/8 tsp. sea salt, then mix together well.

For the Pie Crust:

1. Add 1 1/4 cup spelt flour and 1/2 tsp. sea salt to a large bowl.
2. Add grapeseed oil and spring water to bowl and mix well.
3. Add more water as needed while kneeding the dough into a ball and let it set for 5 minutes.
4. Pour spelt flour onto parchment paper to use as your rolling surface.
5. Roll out the dough, adding flour as needed to keep the dough from sticking to the rolling pin.
6. Place the rolled out dough into a pie tin and bake it for 10 minutes at 350°F
7. After 10 minutes, take out the pie crust, add the filling, and bake it for about 40 minutes.
8. Take your pie out the oven and let it set for about 30 mins.
9. Enjoy your Butternut Squash Pie!