Acorn Squash and Honey Pies

Acorn Squash and Honey Pies and Cornmeal Pie Dough
By: Martha Stewart

An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.
Makes: Four 5inch Pies

Ingredients:
3 small acorn squash, (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
4 large eggs, plus one large egg yolk
1/2 cup plus 1 tablespoon milk
3/4 cup honey
Cornmeal Pie Dough (Recipe Below)
All-purpose flour, for dusting
Vegetable-oil cooking spray

Directions
Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature. Pies can be stored in the refrigerator up to two days.

 

Cornmeal Pie Dough
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1/2 cup sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
2 large egg yolks

Directions:
In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.

Paul Bergeron’s Pumpkin Pecan-Praline Pie

Pumpkin Pecan-Praline Pie, Pecan-Praline, Pumpkin Puree and Flaky Pie Dough
By: Paul Bergeron via Martha Stewart.com

Makes One 9-Inch Pie

Ingredients:
All-purpose flour, for work surface
Flaky Pie Dough (Recipe Below)
4 large eggs
1/2 cup granulated sugar
1/4 cup Muscovado light or dark-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound Pumpkin Puree (Recipe Below)
1 cup heavy cream
Pecan-Praline (Recipe Below)

Directions
On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

Pecan-Praline
Makes enough topping for two 9-inch pies

Ingredients:
Vegetable oil, for baking sheet
1 cup sugar
1 cup whole pecans, lightly toasted

Directions
Lightly coat a baking sheet with vegetable oil; set aside.
Mix together sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely.
When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.

Flaky Pie Crust
Makes enough for 1 pumpkin pecan-praline pie

Ingredients:
1/2 teaspoon coarse salt
1/2 cup ice water
3 cups all-purpose flour
2 1/2 teaspoons sugar
9 tablespoons cold unsalted butter, cut into pieces
6 tablespoons cold leaf lard, cut into pieces

Directions
Mix together salt and water in a small bowl until salt has dissolved; set aside.
Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.

Pumpkin Puree
Makes 1 1/2 pounds

7 to 8 pounds pumpkins, washed and stems removed

Directions
*Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
*Cut pumpkins in half crosswise; scoop out seeds
*Place pumpkin halves, flesh side down, on prepared baking sheets.
*Transfer to oven and roast until easily pierced with a knife, about 1 hour.
*Let cool slightly.
*When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin.
*Place pumpkin flesh in the bowl of a food processor; process until smooth.
*Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight.
*Discard liquid.
*Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

Martha Stewart’s Pumpkin Pie

Pumpkin Pie and Pate Brisee
By: Martha Stewart

Makes two 10-inch pies
Ingredients
3 cups solid-packed pumpkin puree
1 1/2 recipes Pate Brisee (Crust Dough), divide dough into 3 disks (Recipe Below)
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

Directions
Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.

Helpful Hint
To prepare the pies in stages, make the dough and either freeze or refrigerate, then roll out, fit into pie plates, and chill again. The shells can be covered tightly and refrigerated for a day or two or frozen for longer (thaw in refrigerator before proceeding).

Pate Brisee (Crust)
Makes enough for 1 double-crust or 2 single-crust pies
Ingredients
2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup ice water

Directions
Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

Helpful Hint
For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

Paula Dean’s Pumpkin Pie

Pumpkin Pie
By: Paula Dean
Makes: 6-8 Servings
Cook Time: 50 minutes

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.
Crust
1. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides.
2. Pinch and crimp the edges together to make a pretty pattern.
3. Put the pie shell back into the freezer for 1 hour to firm up.
4. Fit a piece of aluminum foil to cover the inside of the shell completely.
5. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
6. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
Filling
1. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer.
2. Add the pumpkin and beat until combined.
3. Add the sugar and salt, and beat until combined.
4. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.
5. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pie:
1. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.
2. Place the pie on a wire rack and cool to room temperature.
3. Cut into slices and top each piece with a generous amount of whipped cream.

 

Pumpkin Pie with Almond Spiced Whipped Cream

Pumpkin Pie with Almond Spiced Whipped Cream
By: Rachel Ray
Makes: 6 Servings
Prep Time: 5 minutes
Ingredients
1 pumpkin pie
1 1/2 cups whipping cream
1 shot almond liqueur or 1 teaspoon almond extract
Grated nutmeg, to taste
2 pinches ground cinnamon

Directions
Heat the pie in hot oven to crisp shell.
Whisk cream until soft peaks form, a couple of minutes.
Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.
Serve pie with flavored cream.