A delicious thanksgiving pie

Ingredients

• 1 double pie crust, slightly chilled
• 2 cups peeled and cubed Butternut squash
• 4 small ripe pears, peeled, cored and cubed
• 1/2 cup moist, plump dried raisins
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cayenne pepper
• Grated zest of 1/2 orange and the juice
• 1/2 cup ground walnuts
• pinch of salt

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Preparation

• Prep the bottom pie crust in the pie tin/pan and bake in a preheated 350 degree oven for about 20 minutes.
• Meanwhile cook the squash either by steaming or heating in the microwave for approximately 6 minutes.
• Path the squash dry and toss it with the remaining filling ingredients. Let this stand for 5 minutes before filling the crust with the mixture.
• Roll out the second pie crust and lay over the top. Make sure you cut in some vents to let steam release or use a piebird.
  
• If you have time refrigerate this for 30 minutes before baking for approximately 50 minutes in a 400 degree oven.
• If the crust begins to brown too quickly cover it with a pie protector/tin foil and finish baking.