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Cast Iron Winter Squash Pie with a honey whole wheat crust

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8 slices

Ingredients

For the crust

  • 1 1/4 cups whole wheat pastry flour I’m a big fan of the bob’s red mill, you could probably use regular whole wheat for a more toothsome version, or a blend of all purpose and regular whole wheat
  • 1 1/2 teaspoons brown sugar
  • 4 tablespoons one stick butter, cut into 1/2 inch or so pieces- very cold
  • 1/4 teaspoon salt if using unsalted butter
  • 1 1/2 teaspoons honey dissolved into
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract

For the filling

  • 1 cup of squash or pumpkin puree the rest can be frozen for later use
  • 3/4 cup heavy or whipping cream
  • 3 egg yolks
  • 1/4-1/3 cup brown sugar
  • 1/4-1/3 cup sugar vanilla sugar if you have it
  • 3/4 teaspoon ground ginger
  • 1 1/2 teaspoons pumpkin pie spice I had some penzeys pumpkin pie spice on hand, you can make your own or substitute 1 teaspoon cinnamon, 1/4 teaspoon ground clove, 1/4 teaspoon ginger, and a pinch of nutmeg and/or allspice
  • a few grinds of black pepper
  • 1/4 teaspoon salt

Instructions

for the crust in a food processor

  1. combine milk, honey, and vanilla. stir until the honey has dissolved into the milk
  2. combine flour, sugar, and salt (if applicable) in the bowl of a food processor. Add the butter and either pulse in one second burst until the butter bits are the size of petite peas.
  3. add the liquid portion and pulse until the mixture resembles large crumbs that are just coming together- they should form a cohesive dough if squeezed together.
  4. remove from food processor, shape into a disc, wrap in plastic wrap or waxed paper and refrigerate for at least 30 minutes or up to 4 days

for the crust by hand

  1. combine flour sugar and salt in a large bowl, mix thoroughly then add the butter and either cur in with a pasty cutter or use your fingertips to mix in- once combined refrigerate or chill for about ten minutes
  2. while this is chilling combine the milk, honey, and vanilla, stirring until the honey is dissolved.
  3. add the milk mixture to the flour mixture and combine with a fork until it all just comes together
  4. shape into a disc, wrap in plastic wrap or waxed paper and refrigerate for at least 30 minutes or up to 4 days

roll and par bake the crust

  1. roll out the dough on a lightly floured surface. I like to fold and roll to create more layers and blend the butter in croissant style. so if the dough is still a little crumbly or sticky fear not just roll out and then use a bench scraper to fold up the dough envelope style, lightly flouring as needed to prevent sticking.
  2. Place the dough in the 8” cast iron skillet. Trip the rough overhangs and set those bits aside to form into decorative bits or snacks.
  3. re-chill the dough if necessary. line with foil and baking weights
  4. preheat oven to 350F
  5. par bake the crust for about 15 minutes and another 5 uncovered. this is when I also bake my decorative dough bits.
  6. take the crust out, lower the oven heat to 300F and allow the crust to cool whilst you prepare the filling

for the filling

  1. whisk together the cream and the squash puree until no lumps remain
  2. add the remaining ingredients (egg yolks, sugars, spices) and whisk until completely combined
  3. pour into par baked crust

bake and serve

  1. bake at 300F until custard is set about 50 minutes (you may need to tent tin foil over the top to prevent the edges of the crust from burning
  2. allow to cool for 15 minutes before removing from cast iron. completely cool before serving