Depths-of-Fall Butternut Squash Pie

Monday, November 17, 2008

Depths-of-Fall Butternut Squash Pie

My two-pies-in-one-pie-pan experiment helped me to choose my first pie for the pie competition at work. This pie is delicious. I’m thinking the filling would make a great squash salad for Thanksgiving…

Depths-of-Fall Butternut Squash Pie – from Dorie Greenspan’s “Baking from My House to Yours”
Double pie crust – I used this recipe
1 1/4 pounds (about 2 cups) cubed (1-inch) peeled, ready-to-cook butternut squash
2 ripe pears, peeled, cored, and cut into 1/2-inch cubes
1/2 cup moist, plump dried fruit, such as cranberries, raisins, or finely diced apples or pears
1/2 cup (packed) light brown sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Grated zest of 1/2 orange
2 Tbsp fresh orange juice
1/3 cup coarsely chopped walnuts
2 Tbsp plain dry bread crumbs

Position rack in the lower third of oven and preheat to 400 degrees.

Cook squash in microwave for 6 minutes, or until almost cooked through (or you can steam the squash). Pat the squash dry and toss it into a large bowl.

Add the remaining filling ingredients to the bowl and turn them gently with a large rubber spatula to blend. Let the filling sit for 5 minutes or so, just long enough to give the sugar time to melt, then gently mix again.

Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet lined with parchment or a silicone mat. Spoon the filling into the bottom crust and level the top. Brush the rim of the bottom crust with a little water and center the rolled-out top crust over the pie – if the top crust is too cold and not pliable, let it sit for a couple of minutes. Using your fingertips, press the top crust gently against the bottom. Seal crusts together.

Using a small sharp knife, cut 4 slits into the top crust, and cut a circle out of the center of the crust using the wide end of a pastry tip. Refrigerate pie for 30 minutes (if you have time). The pie can also be wrapped airtight and frozen for up to 2 months; bake directly from the freezer, adding about 10 minutes to the baking time.

Brush the top of the pie lightly with water and dust with a little sugar. Bake the pie for 55-60 minutes, or until it is deeply golden and the filling is bubbling up through the center hole. Check the pie at 40 minutes – if it is already pretty brown, cover it loosely with a foil tent. Transfer the pie to a rack to cool to just warm or room temperature.

Storing: This pie is really best served the day it is made. If you must keep it overnight, store it covered in the refrigerator and bring it to room temperature or warm it for a few minutes in a 350 degree oven before serving.

Dessert, Pies and Tarts

2 comments »

23 Responses to “Banana Split Cupcake”

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1

stephchows — September 15, 2009 at 12:47 pm

Great cupcake hero entry!!! yum!
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2

oneordinaryday — September 15, 2009 at 2:04 pm

You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
This is my first CH and I can’t wait till the voting begins! : )
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3

Amanda — September 15, 2009 at 2:49 pm

Wow, what a yummy looking cupcake! Great idea!
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4

oneparticularkitchen — September 15, 2009 at 4:14 pm

This is ADORABLE!! I love it!
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5

Xiaolu — September 15, 2009 at 5:08 pm

Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)
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Amy Kingman — September 15, 2009 at 5:41 pm

Yummmm!!!!!
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Jen — September 15, 2009 at 5:51 pm

Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

Here is an example using paper, and one using a towel.
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Xiaolu — September 15, 2009 at 5:59 pm

Thanks! That’s really helpful.
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Joanna — September 15, 2009 at 8:28 pm

Yum! Great idea 🙂
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Stephanie Wagner — September 15, 2009 at 10:44 pm

Awesome idea!
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bcallegra — September 16, 2009 at 2:04 am

Very creative and it looks great!
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12

The Novice Chef — September 16, 2009 at 3:15 am

What a cute idea! I love it!! And I know my nieces would be in love!
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13

nutmegnanny — September 16, 2009 at 3:33 am

Great idea…they look delicious!
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14

jesstyler — September 16, 2009 at 4:08 am

holy deliciousness! I NEED one of those! 🙂
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Kerstin — September 16, 2009 at 4:48 am

How creative, I love them! So cute and tasty with that cherry on top!
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16

Ingrid — September 16, 2009 at 3:14 pm

Very cute looking! I like your idea.
~ingrid
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lifeoftheparty — September 16, 2009 at 7:25 pm

These cupcakes are pure genius… you’ve definitely got my vote!
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18

Jigginjessica — September 17, 2009 at 12:34 am

Cute idea! What a great entry!
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thegreatpantryraid — September 17, 2009 at 7:37 pm

Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!
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20

Kami — September 17, 2009 at 8:32 pm

So stinkin’ cute!
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21

Caroline — September 19, 2009 at 6:23 am

Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.
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22

Keiara Wells — September 19, 2009 at 5:57 pm

MMM, it looks fantastic! I’ll have to try this one 🙂 xox
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23

Sweet and Savory — October 15, 2009 at 5:55 am

These cupcakes are precious besides, I am sure, being delicious. What a great idea.