Here at the farm we strive to provide quality food, following organic and healthy growing practices, to all our customers. We want to provide the community with healthy, high quality ingredients. The produce we offer changes throughout the seasons and we want to keep you in the loop as to what is available. We also want to share ideas and recipes using the best of what is available!
Since it's cold out and the most nostalgic smell we can think of is pumpkin pie spice, we're going to kick off with a delightful Squash Pie with Maple Pecan Streusel! Also our current squash selection makes it seem like a no-brainer.
We went for a mix of carnival and acorn.
First we make the crust, it needs to chill for at least 2 hours.
After cutting your butter into your flour mixture, create a well, add egg yolk and 1/2 cup water. Work in flour and add water as needed.
While your dough chills, roast some squash!
Once your squash is tender (you can use a fork, it should poke right through the shell) flip them over to cool.
Now our filling is coming together...
...time for pie spice!
So we've come up with what we believe is no less than the best pumpkin pie spice that ever existed and we want to share it with you!
Now get your dough out of the fridge, we're almost there!
First we bake the pie with only the squash filling, then add the streusel and bake a few more minutes.
Sharing is suggested, but not required!
3 ½ Cups AP Flour
1 Teaspoon Salt
2 Sticks Unsalted Butter
1 Egg Yolk
1/2 - 1 cup Water
3 Cups Roasted Squash
1 Egg Yolk
1 Cup Heavy Cream
1/2 Cup Brown Sugar
Pumpkin Pie Spice
1 t Cinnamon
½ t Ginger
¼ t Allspice
1/8 t Clove
1/8 t Pepper
1/8 t Nutmeg
1 t Salt
Pinch of Cardamom
1 1/2 Cup Pecan Halves
1 Cup Brown Sugar
1/4 Cup AP Flour
2 Tablespoons Unsalted Butter, Melted
1/4 Cup Pure Maple Syrup
1/2 Cup Heavy Cream
1 Tablespoon Pure Maple Syrup
While your dough chills you can roast your squash. I used (1) 3 pound carnival squash and (1) 2 pound acorn squash.
Begin by halving the squash and placing face down on a parchment covered baking sheet. Bake at 375 degrees for 35-45 minutes or until very tender. Let the squash cool until you are able to spoon it into a bowl.
I came up with 3 cups of roasted squash between the two, I’m sure using ½ cup more or less would work fine. Whisk squash while still warm until smooth. Add brown sugar, mix well. Slowly add eggs, egg yolk, and cream, whisking between additions. The filling should be pretty creamy by this point but still have texture from the squash. Whisk in spices, cover bowl and set in refrigerator.
Remove dough from refrigerator and roll out on lightly floured surface. The recipe makes more than enough dough to lattice your pie if you choose to do so. Optional: blend squash filling for a smoother finish. Fill your pie plate about ¾ full. Bake at 350 degrees for 45 minutes, shielding edges with foil after 20 minutes or so.
Mix pecans, brown sugar, flour, butter, and syrup in large bowl. Carefully add streusel to top of pie. Decorate with any additional crust you would like. I brushed the top decorations with egg whites so they could get as nice and golden as the rest of the crust. Bake at 325 degrees for 25 minutes. I covered the edges with foil once again.
Enjoy! Be sure to let us know how your pie turns out!