90 min
Maple-Honey Acorn Squash Pie
Recipe GLPRb8dc50f6de91b8
A rich and aromatic autumn dessert featuring creamy roasted acorn squash blended with warm spices, maple syrup, and honey, nestled in a buttery cornmeal pie crust. This custard-style pie is baked until the filling sets with a gentle jiggle and the pastry edges are golden. Serve chilled or at room temperature.
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Ingredients
1½ cups All-purpose flour
½ cup Yellow cornmeal
½ cup Granulated sugar
1 teaspoon Salt
½ cup Unsalted butter, chilled and cut into small pieces
2 Large egg yolks
3 to 4 tablespoons Ice water
2 cups Cooked and mashed acorn squash (about 2 medium squash)
4 Large eggs
½ cup Whipping cream (heavy cream)
½ cup Clover honey
½ cup Pure maple syrup, preferably grade B
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves
¼ teaspoon Ground nutmeg
Directions
In a large bowl, whisk together flour, cornmeal, sugar, and salt. Using a pastry blender or two knives, cut the chilled butter pieces into the dry mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining.
In a small bowl, whisk the 2 egg yolks with 3 tablespoons ice water until combined. Pour the egg mixture into the flour mixture and stir with a fork until all the flour is moistened and the dough just begins to come together. If the dough appears too dry and crumbly, add up to 1 additional tablespoon of ice water.
Form the dough into a 6-inch disc, wrap tightly in plastic wrap, and refrigerate for 1 to 2 hours, or up to 1 day.
Remove the dough from the refrigerator. If it is very stiff, let it sit at room temperature for 10 to 20 minutes until slightly pliable. On a lightly floured surface, roll the dough into an 11- to 12-inch circle about ⅛ inch thick.
Transfer the dough circle to a 9-inch deep-dish pie pan. Trim the overhang to 1 inch beyond the pan edge, fold the edges under, and crimp or flute the border. Cover with plastic wrap and refrigerate until firm, at least 30 minutes.
Preheat the oven to 425°F. Puree the 2 cups cooked mashed acorn squash in a food processor or blender until completely smooth.
In a large bowl, lightly beat the 4 eggs with a whisk or electric hand mixer. Add the pureed acorn squash, whipping cream, honey, maple syrup, cinnamon, ginger, cloves, and nutmeg. Beat the mixture until very smooth and well combined.
Pour the filling into the chilled pie shell. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F.
Continue baking for 50 to 60 minutes, until the top is lightly browned and the filling jiggles slightly when the pan is gently shaken. The internal temperature of the filling should reach at least 160°F. If the crust edges are browning too quickly, loosely cover the top with foil.
Remove the pie from the oven and cool on a wire rack for 2 to 3 hours before slicing. Refrigerate within 8 hours and store covered in the refrigerator. Serve chilled or at room temperature.
