Friday, November 2, 2012

Harvest Pie

Remember how pumpkin doesn't HAVE to come from a can?! Yeah, I needed to be reminded of that too. This was an excellent reminder. So much like a pumpkin pie, but more fresh-tasting and I love the crumble on top. Now I have to try that same trick with regular pumpkin pie. This recipe is from my amazing friend Mike Bottoms who I met when I was 18 and we worked together at a restaurant (that shall remain nameless). He taught me many things about food when I was in college and was part of one of the best Thanksgivings I've ever had. And he's a smarty pants who I still adore.

Here's the recipe. Go make it.

Harvest Pie *click here for printable version*
recipe courtesy Michael Bottoms

1 large butternut squash, halved and seeded (about 2 1/4 lbs)
1/2 cup fat free evaporated milk
3/4 cup granulated sugar
1/2 cup egg substitute (or about 2 extra-large eggs)
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tbs chilled butter, cut into pieces
3 tbs chopped pecans
pie dough

Position oven rack to lowest setting. Preheat oven to 400.

Roast squash, cut side down until tender, ~30-40 minutes. Allow to cool, then scoop out squash and mash pulp to measure 2 1/2 cups. Combine squash with evaporated milk in a food processor and pulse until smooth. Add granulated sugar and next 5 ingredients (through cloves), process until smooth.

(I wish I could describe the completely delicious smell of this)
Increase oven temp to 425.

Pour squash mixture into a 9-inch pie pan lined with pie crust. Place on bottom rack and bake for 15 minutes. During this time, combine flour and brown sugar in a medium bowl and cut in butter. Add pecans and toss to combine.


Remove pie from oven, reduce heat to 350, sprinkle flour/sugar/pecan mixture over pie and return to bottom rack. Bake another 40 minutes or until center is set.


Notes: For very liquidy custard pies (like this and pumpkin), I prebake my pie crust for 10 minutes then brush egg white over the parts of the crust where the custard will be. I find this makes for a less soggy bottom in leftover pie that has been refrigerated.

Also, add more spices and vanilla according to your preferences.

TGIP Rating--Harvest Pie--KEEPER. Just lovely. You wouldn't think that a pie made from squash could be described as "fresh", but this one is.

Next up: A TOP SECRET surprise for The Pie Queen's birthday celebration. :)

No comments: