Butternut and hazelnut pie

This recipe is from "French Women Don't Get Fat" by Mireille Guiliano.
Although the original recipe uses pumpkin puree (from a can), I've substituted it with homemade butternut puree and also use 25 percent less sugar in the filling.


Make a shortcrust pastry by combining 100g flour, pinch of salt, 1 tbsp sugar, 100g chilled butter. Cut the butter into the dry ingredients until the mixture resembles bread crumbs and then add the water, drop by drop and form into a ball of dough.


Chill the dough for 25 minutes.


Roll it out onto a pie dish and poke holes in the bottom. Bake with pie weights for 10 minutes at 200 degrees C.


Make the hazelnut paste by combining 30g ground hazelnuts with 50g demerara or brown sugar and 2 tbsp softened butter.


Spread onto the bottom of pie shell and bake for 10 minutes are 230 degrees C.


Make the filling by combining 250ml of double cream, salt, cloves, cinnamon, 100g demerara or brown sugar, 1 tbsp flour...


250ml butternut puree, 2 eggs plus 1 yolk.


Pour filling into pie shell and bake for 45 minutes at 170 degrees C.