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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

  • combine milk, honey, and vanilla. stir until the honey has dissolved into the milk
  • 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.
  • 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.
  • 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

  • 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
  • while this is chilling combine the milk, honey, and vanilla, stirring until the honey is dissolved.
  • add the milk mixture to the flour mixture and combine with a fork until it all just comes together
  • 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

  • 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.
  • 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.
  • re-chill the dough if necessary. line with foil and baking weights
  • preheat oven to 350F
  • par bake the crust for about 15 minutes and another 5 uncovered. this is when I also bake my decorative dough bits.
  • take the crust out, lower the oven heat to 300F and allow the crust to cool whilst you prepare the filling

for the filling

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

bake and serve

  • 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
  • allow to cool for 15 minutes before removing from cast iron. completely cool before serving