Honey Acorn Squash Pie Recipes

Steps:

• In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,

Steps:

• Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
• Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
• On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
• Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature.

Steps:

• Preheat oven to 375°. In a large bowl, mix the first five ingredients. Cut squash in half; remove and discard seeds. Fill squash halves with butter mixture., Place in a greased 15x10x1-in. baking pan. Bake, covered, 1 hour or until squash is tender. Bake, uncovered, 10 minutes longer or until filling is bubbly.

Steps:

• Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
• Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
• Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
• Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
• Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
• For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
• Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
• Let cool and serve with cinnamon-flavored whipped cream.

Steps:

• Make the crust: In a food processor, pulse to combine flour, cornmeal, sugar, and salt. Add butter, and pulse until mixture resembles coarse meal. In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly). Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
• Meanwhile, make the filling: Halve squashes lengthwise; remove seeds and cut flesh into wedges. In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil. Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically). Let cool completely. Scrape flesh from cooled squash, and purée in a food processor until smooth. Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk. Pulse until thoroughly combined.
• On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 10-inch pie plate; trim excess dough flush with rim. Cut edge of dough 1/2 inch deep at 3/4-inch intervals; bend every other section back toward center. Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 425°F. Pour filling into pie shell on a rimmed baking sheet. Bake 10 minutes. Reduce heat to 350°F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools). If crust is browning too quickly, cover with a foil ring (see page 324). Transfer pie to a wire rack to cool completely. (Filling will separate from crust as it cools.) Serve warm, at room temperature, or cold, with whipped cream. Pie can be made up to 2 days ahead and refrigerated, covered.