- Prep time 45 minutes
- Cook time 1 hour 30 minutes
- Makes One 12-inch pie
This hearty pie is the perfect way to ring in autumn, but I keep serving it well into winter. The filling is roasted on a sheet tray, then assembled into a double crust puff pastry pie (or pithivier). What makes this filling so good is the sweet and briny peppadew peppers that round the whole filling out. —Erin Jeanne McDowell
Test Kitchen Notes
This recipe is shared in partnership with LG Studio. —The Editors
squash, peeled, seeded, and diced (567 grams)
large sweet onion, halved, peeled, and diced (325 grams)
head garlic, top 1/3 cut off and placed on a piece of aluminum foil large enough to wrap it up (60 grams)
extra-virgin olive oil, divided (45 grams)
Kosher salt and freshly ground black pepper, as needed
large bunch stemmed lacinato kale, torn into bite-size pieces (145 grams)
finely chopped peppadew peppers (220 grams)
honey (21 grams)
red pepper flakes (2 grams)
recipe Rough Puff Pastry (or 2x pie crust recipe, prepare as rough puff pastry)
- Make the filling: Preheat the oven to 375°F/190°C with an oven rack in the lower third of the oven.
- Toss the squash and onion together on the baking sheet. Add 2 tablespoons (30 grams) olive oil and toss well to combine. Drizzle the remaining olive oil over the head of garlic, and wrap it up fully in aluminum foil. Season the squash and onion with salt and pepper.
- Transfer to the oven and roast until the squash and onion are tender and are starting to brown, 30 minutes. Add the kale to the squash-onion mixture and toss well to combine. Return to the oven and roast for 10 to 15 minutes more.
- On the roasting sheet, add the peppers, honey, and red pepper flakes, and mix to combine. After the garlic cools a bit, squeeze the cloves out of the head and stir into the veggie mixture, encouraging the garlic to smash up as you stir to distribute it. Cool completely.
- Preheat the oven to 425°F/218°C, preferably with a baking steel or stone on the bottom rack.
- Gently spoon the cooled filling into the center of the prepared bottom crust and spread into an even layer, leaving 1 inch (2 1/2 centimeters) uncovered all the way around the outer edge. Egg wash the outside edge.
- On a lightly floured surface, roll out the remaining dough to 1/4-inch (6 millimeters thick) to about 12 inches (30 centimeters). Use the rolling pin to transfer it to the pie, unfurling it to line up with the bottom crust and fully encase the filling. Crimp as desired all the way around. If necessary, refrigerate the pie.
- If desired, score the top crust with a paring knife to create decorative; egg wash before or after, depending on the desired look. Bake until the crust is deeply golden brown (the filling may visibly bubble through the top crust a bit), about 40 to 50 minutes. Cool at least 15 minutes before slicing and serving.