Maple-Honey Acorn Squash Pie
Acorn squash is a winter squash with a dark green color, and a yellow to orange spot where it’s been sitting on the ground. This pie, sweetened with honey and maple syrup, along with warm spices, is similar to pumpkin pie, but made with delicate tasting acorn squash and delivering a light and mild taste.
Recipe type: Dessert | Custard Pie
Serves: 6 to 8
Pan: One 9" Deep Dish Pie Pastry: Cornmeal Pastry Prep: Chilled, Unbaked Starting Oven Temp: 425° Storage: Cover and Refrigerate
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled, cut into small pieces
- 2 large egg yolks
- 3 to 4 tablespoons ice water
Acorn Squash Filling:
- 2 cups cooked, mashed acorn squash (about 2 medium sized squash)
- 4 large eggs
- ½ cup whipping (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
- In a large mixing bowl, combine flour, cornmeal, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, combine egg yolks and 3 tablespoons water; whisk with a wire whisk or fork until combined. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary.
- Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours or up to 1 day.
- Remove the chilled dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about 11 to 12 inches in diameter and ⅛ inch thick. Transfer rolled dough to a 9 inch deep dish pie pan. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
- Preheat oven to 425 degrees F.
Acorn Squash Filling:
- Scrape the cooked acorn squash from the shells; Puree the acorn squash in a food processor or blender until smooth.
- In a large mixing bowl, lightly beat the eggs with a wire whisk or electric hand mixer. Add the pureed acorn squash, whipping cream, honey, maple syrup, cinnamon, ginger, cloves, and nutmeg. Continue beating until very smooth. Pour filling in the pastry-lined pie pan.
- Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 50 to 60 minutes, or until the topping is lightly browned and the pie jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
- Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 8 hours. Refrigerate Leftovers.