A Tale of 2 Pies - Honey Butternut Pie

Our tale of two pies continues with -- Honey Butternut Pie, Also known as Good Ol' Pumpkin Pie (I don't think I have every used an 'actual pumpkin' to make pumpkin pie) This is extremely simple and only dirties the food processor bowl, unlike the Mapled Butternut Chiffon Pie in the previous post.

One of the things my dad likes to do with his Pâte Brisée, is to exchange 1/2 of the total Flour (the total being 1 1/2 cups) for Spelt Flour (3/4 cup). He doesn't use the cake flour like I usually do. Spelt is lower in gluten, just like cake flour, so it has the same effect of tenderizing the pastry, but adds that subtle 'nutty' flavor, which is great for this particular pie, as well as apple pie, rhubarb pie, pecan pie and any sort of savory pie. I think I will be filing this factoid away for future reference.

Honey Butternut Pie

(AKA: Pumpkin Pie)

1/2 recipe of Pâte Brisée in a 9 inch pie plate
2 cups of Butternut squash
1/4 cup Orange Blossom Honey
1/4 cup Dark Brown Sugar
1/2 tsp Kosher salt
1 Tsp Cinnamon
1/4 tsp Mace
1/8 tsp Ground Ginger
1/8 tsp Ground Clove
2 eggs
1/2 cup Heavy Cream

Preheat the oven to 325 degrees
Make 1/2 recipe of Pâte Brisée (using spelt if you like)and line a 9 inch Pie plate.

Retrieve your food processor with blade attachment;
Add Squash, Dark Brown Sugar, Salt, Honey; process until smooth;

Add the Spices and process some more.

Add 1 egg at a time, processing between each. (you can crack them through the feeding tube)

With open feeding tube, slowly pour in 1/2 cup of heavy cream.

When well blended, stop food processor and pour squash custard into the pie shell.

Bake at 325 degrees for 40 - 45 minutes or until the center still jiggles a little bit (Remember, this is a custard pie, you do not want to over-cook it or it will be dry and it will crack)

Remove from oven and cool on a wire rack until room temperature is achieved, then move to the refrigerator.

Serve with Whipped Cream.... Lots and LOTS of Whipped Cream... ;)

Mangia!!
~~

P.S. Sadly, this will be my last post until Friday after Thanksgiving. Lot's of prep work for the Dungeness Crab Stuffed Peperoncini, Artichoke Wonton Cups, Prosciutto Wrapped Sweet Potatoes, Truffled Goat Cheese & Pancetta Salad and the Waldorf Salad while settin up the Deep Fryer for the Turkey (Gotta dunk the turkey with water in the pot to measure a safe level fro the Peanut Oil)

All y'all have a blessedly Happy Thanksgiving!!!