Petitchef

Not-too-sweet autumn dessert: acorn squash pie with apples

Dessert
6 servings
25 min
2 hours
Very Easy

Ingredients

6

for the pie filling:

Preparation

  • Preheat your oven to 375 degrees. Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon. Fill each half with 1 teaspoon of butter.
  • Place in a baking dish and add two cups of water. Bake the squash for one hour, or until it is very tender when you poke it with a fork.
  • Scoop the squash out of it’s skin into a food processor. Puree until very smooth. In a large mixing bowl, combine the squash, eggs, evaporated milk, sugar, vanilla extract, and spices. Mix well.
  • Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
  • Pour the filling over the apples until it almost reaches the top of the pie dish. Bake for 1 hour or until a knife comes out clean.
  • Let the pie cool for about twenty minutes before serving. The pie will be good served cold or hot. Serve with fresh whipped cream or ice cream.

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Photos

Not-too-Sweet Autumn Dessert: Acorn Squash Pie with Apples, photo 1
Not-too-Sweet Autumn Dessert: Acorn Squash Pie with Apples, photo 2
Not-too-Sweet Autumn Dessert: Acorn Squash Pie with Apples, photo 3
Not-too-Sweet Autumn Dessert: Acorn Squash Pie with Apples, photo 4
Not-too-Sweet Autumn Dessert: Acorn Squash Pie with Apples, photo 5
Not-too-Sweet Autumn Dessert: Acorn Squash Pie with Apples, photo 6
Not-too-Sweet Autumn Dessert: Acorn Squash Pie with Apples, photo 7

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