Rutabaga Pie

Crust

 * 1½ cups all-purpose flour
 * ½ tsp salt
 * ½ cup shortening
 * 4 to 5 tbsp ice water

Filling

 * 1¼ lbs rutabaga, peeled and cut into ½-inch cubes
 * ½ cup firmly packed light brown sugar
 * ¼ cup dark corn syrup
 * 1 tsp pure vanilla extract
 * 1 tsp ground cinnamon
 * ½ tsp ground ginger
 * ¼ tsp salt
 * 3 large eggs, lightly beaten
 * 1 cup heavy cream

Crust

 * 1) In medium bowl, mix flour and salt.
 * 2) Cut in shortening until mixture resembles coarse meal.
 * 3) Stir in just enough ice water to hold dough together; do not overmix.
 * 4) Roll out dough on floured surface, and fit into 9-inch ovenproof glass or other pie plate.

Filling

 * 1) In large saucepan, bring generous amount of water to boil over medium heat.
 * 2) 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.
 * 4) If using blender, moisten mixture with ½ cup cream to process.
 * 5) Measure 2 packed cups rutabaga purée, and place in large bowl.
 * 6) Preheat oven to 400 °F.
 * 7) Stir sugar, corn syrup and spices into rutabaga purée, mixing well.
 * 8) Fold in eggs, then stir in heavy cream until well blended.
 * 9) Pour mixture into pie crust.
 * 10) Bake for 45 minutes, or until set.
 * 11) Cool before serving.