Acorn Squash and Honey Pies
An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.
Martha Stewart Living, November 1996
Yield Makes 4 five-inch pies
- 3 small acorn squash, (about 3 pounds)
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 4 large eggs, plus one large egg yolk
- 1/2 cup plus 1 tablespoon milk
- 3/4 cup honey
- Cornmeal Pie Dough (http://www.marthastewart.com/261097/cornmeal-pie-dough)
- All-purpose flour, for dusting
- Vegetable-oil cooking spray
- 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.
Pies can be stored in the refrigerator up to two days.
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