

There are so many kinds of pumpkin, apple or pecan pie out there it was quite overwhelming. I have almost settled on a caramel apple pie when I found this recipe on saveur.com and it looked so good I decided to give it a shot. It's got apple, squash (because who makes pumpkin pie with pumpkins anyway) and pecans all rolled up in puff pastry; in a way its like all three traditional pumpkin pies rolled into one.

Start with 3 lbs of squash (I used kabocha at the suggestion of the original recipe however next time I might try something like a butternut or a pie pumpkin.) and 2 granny smith apples. Peel, core and dice everything. Melt 6 Tbsp of butter in a large skillet and add squash and apple. Cook for 8-10 minutes. Add 3/4 cup brown sugar and seasoning. I used vanilla, roughly 1 Tbsp, and some nutmeg, cinnamon and a dash of cloves. Reduce heat to low, cover and simmer until squash it VERY soft (mine was a little underdone, ... patience, patience, patience) and let cool. Once cool stir in 1/3 cup of chopped pecans

Meanwhile roll out 2 sheets of puff pastry. The original recipe called for doing these next steps with the aid of a pastry ring. I, ever the planner, do not have a pastry ring as I discovered about 5 minutes before I would have needed one. So I improvised. I rolled the dough to roughly 12" squares, one slightly bigger than the other. Place the

Overall I was impressed with how it turned out. I thought the flavors were great. My only comment would be that the prep work was pretty intensive, dicing 3 lbs of squash was harder than I had anticipated.

Until next time. Eat. Drink. Enjoy.
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