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Gallery Acorn Squash and Honey Pie with Cornmeal Crust Recipe Summary Servings: 10 Yield: Makes 4 five-inch pies

Ingredients Ingredient Checklist 3 small acorn squash, (about 3 pounds) 1 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 teaspoon ground ginger 4 large eggs, plus one large egg yolk 1/2 cup plus 1 tablespoon milk 3/4 cup honey Cornmeal Pie Dough All-purpose flour, for dusting Vegetable oil cooking spray

Gallery Acorn Squash and Honey Pie with Cornmeal Crust

Recipe Summary Servings: 10 Yield: Makes 4 five-inch pies

Acorn Squash and Honey Pie with Cornmeal Crust

Acorn Squash and Honey Pie with Cornmeal Crust

Acorn Squash and Honey Pie with Cornmeal Crust

Recipe Summary Servings: 10 Yield: Makes 4 five-inch pies

Recipe Summary

Servings: 10 Yield: Makes 4 five-inch pies

Servings: 10

Yield: Makes 4 five-inch pies

10

Makes 4 five-inch pies

Ingredients

Ingredients

  • 3 small acorn squash, (about 3 pounds) 1 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 teaspoon ground ginger 4 large eggs, plus one large egg yolk 1/2 cup plus 1 tablespoon milk 3/4 cup honey Cornmeal Pie Dough All-purpose flour, for dusting Vegetable oil cooking spray

Directions

Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.

Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.

On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.

Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature.

Reviews (3)

 Add Rating & Review     54 Ratings   5 star values:        9    4 star values:        27    3 star values:        11    2 star values:        5    1 star values:        2

Reviews (3)

Add Rating & Review     54 Ratings   5 star values:        9    4 star values:        27    3 star values:        11    2 star values:        5    1 star values:        2

Add Rating & Review

54 Ratings 5 star values: 9 4 star values: 27 3 star values: 11 2 star values: 5 1 star values: 2

54 Ratings 5 star values: 9 4 star values: 27 3 star values: 11 2 star values: 5 1 star values: 2

54 Ratings 5 star values: 9 4 star values: 27 3 star values: 11 2 star values: 5 1 star values: 2

  • 5 star values: 9 4 star values: 27 3 star values: 11 2 star values: 5 1 star values: 2

    Martha Stewart Member     Rating: Unrated       03/05/2014   Very tasty, lighter than pumpkin pie but still full of flavor. I used premade pie crust instead of the cornmeal, and blended everything in my nutribullet (only had one acorn squash). Made 12 mini tarts 2" wide, which I set on a small pan. Baked in my toaster oven for 10 mins at 425 and 7 mins at 350. Turned the pan once. Perfect and delicious!  

Martha Stewart Member     Rating: 4 stars       09/25/2012   these little pies were amazing! i did have additional filling and it might be a good idea to prepare for more than 4 pies, otherwise everything is great as is; the cornmeal in the crust makes for a great (sweet) flavor.  

Martha Stewart Member     Rating: Unrated       11/21/2011   Similar to pumpkin pie but acorn squash is much easier to find throughout the year than sugar pumpkin. I liked the acorn squash twist which is definitely noticeable in taste. Substituted real maple syrup for honey (personal preference) but couldn't really taste it. Three pounds of squash (before baking and removing from skin) made enough filling for 6 mini pies. Filling doesn't expand so fill the pie all the way up. Cornmeal crust is too crunchy after baking. Detracts from the overall pie to me.

    Martha Stewart Member

    Rating: Unrated 03/05/2014

Very tasty, lighter than pumpkin pie but still full of flavor. I used premade pie crust instead of the cornmeal, and blended everything in my nutribullet (only had one acorn squash). Made 12 mini tarts 2" wide, which I set on a small pan. Baked in my toaster oven for 10 mins at 425 and 7 mins at 350. Turned the pan once. Perfect and delicious!

Rating: Unrated

Rating: 4 stars 09/25/2012

these little pies were amazing! i did have additional filling and it might be a good idea to prepare for more than 4 pies, otherwise everything is great as is; the cornmeal in the crust makes for a great (sweet) flavor.

Rating: 4 stars

Rating: Unrated 11/21/2011

Similar to pumpkin pie but acorn squash is much easier to find throughout the year than sugar pumpkin. I liked the acorn squash twist which is definitely noticeable in taste. Substituted real maple syrup for honey (personal preference) but couldn’t really taste it. Three pounds of squash (before baking and removing from skin) made enough filling for 6 mini pies. Filling doesn’t expand so fill the pie all the way up. Cornmeal crust is too crunchy after baking. Detracts from the overall pie to me.

All Reviews for Acorn Squash and Honey Pie with Cornmeal Crust

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Acorn Squash and Honey Pie with Cornmeal Crust

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest