Acorn Squash Pie

Yield Makes a very large pie – cooked in oblong baking dish

Ingredients

4 1/2 cups acorn squash puree

1 teaspoon salt

1 teaspoon ground cinnamon
1/4 teaspoon nutmeg

4 large eggs

1/2 cup cream

3/4 cup brown sugar

1/4 cup chopped crystallized ginger

Cornmeal Pie Dough

Directions

Cut squash (I used 6 large acorn squash) in half lengthwise; remove seeds and peel. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Drain squash and set aside to cool. Preheat oven to 400 degrees F.

Mash soft squash in a large bowl until smooth. Add sugar, salt, nutmeg and cinnamon. Add eggs, 1/2 cup cream. Mix with hand mixer until thoroughly combined. Mix in crystalized ginger.

On a lightly floured surface, roll out dough. Drape over pie pan. Pour filling into crust and fold edges over filling at edges. Bake on 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. Place pie on wire rack to cool. Serve warm.

Yield: Makes a very large pie

Cornmeal Pie Dough

Ingredients

 1 cup all-purpose flour

 1 cup whole wheat flour

 1 cup yellow stoneground cornmeal

1 cup brown sugar

1 teaspoon salt

2 sticks unsalted butter, chilled and cut into small pieces

2  eggs, whisked

Directions

In large bowl, mix together flours, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. Add eggs and 1/3 cup ice water to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together;. Chill until firm, about 30 minutes.