Honey Acorn-Squash Pie
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup yellow cornmeal, preferably stone-ground
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 large egg yolks plus 1 large egg yolk, for egg wash
- 3 to 4 tablespoons ice water
- 1 tablespoon milk, for egg wash
- 3 small acorn squash (about 3 pounds)
- 3/4 cup honey
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1 teaspoon salt
- 4 large eggs, lightly beaten
- 1/2 cup milk
- Whipped Cream (page 340), for serving
- Make the crust: In a food processor, pulse to combine flour, cornmeal, sugar, and salt.
- Add butter, and pulse until mixture resembles coarse meal.
- In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly).
- Shape into a disk, and wrap in plastic.
- Refrigerate 1 hour or up to 1 day.
- Meanwhile, make the filling: Halve squashes lengthwise; remove seeds and cut flesh into wedges.
- In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil.
- Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically).
- Let cool completely.
- Scrape flesh from cooled squash, and puree in a food processor until smooth.
- Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk.
- Pulse until thoroughly combined.
- On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick.
- Fit into a 10-inch pie plate; trim excess dough flush with rim.
- Cut edge of dough 1/2 inch deep at 3/4-inch intervals; bend every other section back toward center.
- Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust.
- Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 425F.
- Pour filling into pie shell on a rimmed baking sheet.
- Bake 10 minutes.
- Reduce heat to 350F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools).
- If crust is browning too quickly, cover with a foil ring (see page 324).
- Transfer pie to a wire rack to cool completely.
- (Filling will separate from crust as it cools.)
- Serve warm, at room temperature, or cold, with whipped cream.
- Pie can be made up to 2 days ahead and refrigerated, covered.
flour, yellow cornmeal, sugar, salt, cold unsalted butter, egg yolks, water, milk, acorn, honey, ground cinnamon, ground ginger, salt, eggs, milk, cream
Taken from www.epicurious.com/recipes/food/views/honey-acorn-squash-pie-389710 (may not work)