If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love apple and pumpkin pie, traditional holiday desserts, but my favorite is butternut squash and granny smith baked together. This pie combines the soft texture of savory butternut and tart apple with sweet taste of honey and a warm floral note of vanilla bean.
The Vanilla bean is a must, and rather than split and scrape, I split, toss and stir the bean into a pan of simmering squash and apple to let the fragrant vanilla seed specks disperse throughout.
My idea was inspired after Savuer’s Tourte au Potiron French pumpkin pie, a pie consisting of kabocha squash, apple, sugar and vanilla bean, baked in puffed pastry.
A delicious Autumn Affair choice for Thanksgiving dessert that I hope you will try.
Makes enough filling for one 9 inch pie
FILLING INGREDIENTS & INSTRUCTIONS
- THE FILLING CAN BE MADE THE DAY BEFORE
- 6 tbsps butter
- 3 cups butternut squash – seeded, peeled and cubed bite size
- 2 cups granny smith apples, unpeeled, cored and cubed bite size
- Honey - 4 to 6 ozs. honey, any kind, I use clover
- (4 ozs. honey is sweet enough for me, taste test for your preference)
- 1 vanilla bean, split open, but don't scrape it
- 1/4 cup pecans, chopped
- 1/4 tsp sea salt - or to taste
- 1/4 tsp coarse salt to top crust (optional)
- Melt the butter in a large skillet over medium high heat. Add the butternut and apples, and cook, stirring occasionally for 10 minutes.
- Reduce the heat to low, add honey and vanilla bean, give it a stir and scrape any browned bits from the bottom of the skillet with a wooden spoon.
- Cover the skillet and cook until squash and apples are very soft and jammy but still holding their shape, about 30 minutes.
- Set aside to cool. When cool, fish out the vanilla bean (keep, dry for other uses) and stir in the salt and pecans.
- Meanwhile, make the pie crust (below), or use your favorite recipe.
- When the crust & filling is ready; roll the bottom half of your pie crust into a 9 inch pie plate. Fill the crust with squash mixture.
- Lay the top crust on; tuck between the filling and the bottom crust and crimp.
- Brush the surface with a milk and cream mixture.
- Sprinkle with coarse salt (optional). Make slits for steam vents.
- Bake in a preheated 375 degree oven until the crust is golden - 50 to 55 minutes.
- Let cool slightly before serving.
- 1 cup unsalted butter, cubed and chilled
- 2-1/4 cups all-purpose flour
- 1 teaspoon salt
- 8-10 tablespoons ice water
- Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking pea sized particles.
- Add cold water, 1 tablespoon at a time, pulsing about 10 times after each tablespoon.
- Keep adding and pulsing water until the dough just starts to gather into larger clumps.
- Split the dough in half and place into 2 re-sealable plastic bags, pat each into a disk.
- Let them sit in the refrigerator for at least 30 minutes.
- This recipe was entered in the contest for Your Best Thanksgiving Pie
- This recipe was entered in the contest for Your Best Recipe with Vanilla
- This recipe was entered in the contest for Your Best Butternut Squash