Thanksgiving is rapidly approaching and those of us who host the feast have a pretty good idea of what we’re going to serve. But if you haven’t decided yet which pie to make, chef Taylor Domet, director of culinary standards for True Food Kitchen, offers up a Squash Pie recipe.
Most people make pumpkin pie, but squash pie is a little healthier, Domet says. “We roast the butternut squash low and slow so the natural sugars are developed and it allows us to use less sugar in the recipe.”
The crust uses gluten-free ingredients, which are a little harder to work with, Domet says. “It has a different feel. There’s nothing binding it together and it doesn’t have the same elasticity. Learning how to work with the dough is probably the hardest thing to do.”
And if that sounds like too much work, you can pre-order a True Food Kitchen Squash Pie in store or by phone for $25 through Sunday Nov. 18. Pies will be available for pick-up on Tuesday, Nov. 20 and Wednesday, Nov. 21.
True Food Kitchen Squash Pie
Squash Pie Filling
4 cups roasted butternut squash (weight is final roasted weight)
¼ cup evaporated cane sugar
¼ cup brown sugar
1 tsp. kosher salt
1tsp. ground ginger
½ tsp. round allspice
1 tbsp. ground cinnamon
½ tsp. ground nutmeg
1 ¾ cup coconut cream
1/3 cup cornstarch
2 tbsp. brandy
1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in 325° oven for 45-60 minutes until squash is tender. Remove skin. This is now the usable product weight.
2. Combine all ingredients in large container.
3. With immersion blender, blend until completely smooth.
4. Pour mixture into pre-set pie shell.
5. Bake at 325°F, low fan, for 22 minutes. Rotate pan and continue to bake for 22 more minutes.
6. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour.
Squash Pie Graham Pie Dough
¾ cup gluten-free flour (Bob's Red Mill)
½ cup buckwheat flour
½ tsp. baking soda
2 tsp. ground cinnamon
1 pinch kosher salt
½ cup evaporated cane sugar
3 tbsp. coconut oil, melted
¼ cup water
1 tsp. vanilla bean paste
1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar and then mix well.
2. Add coconut oil, water and vanilla paste. Mix until dough starts to come together.
3. Scrape sides of bowl and continue mixing until dough is smooth and consistent.
4. Roll between two sheets of parchment paper until it’s slightly bigger than pie mold.
5. Dust rolling pin with gluten-free flour before using to pick up and transfer to pie mold.
6. Lightly brush mold with oil.
7. Press dough into pie mold evenly, then dock dough with fork.
8. Chill dough for at least 30 minutes before baking.
Coconut Whipped Cream
½ cup sugar
¼ cup hot water
3 ½ cups coconut cream
½ tsp. vanilla extract
1. Add sugar and hot water, whisk until sugar is dissolved.
2. Cool syrup mixture to 41°F.
3. Mix syrup, vanilla paste and coconut cream together until evenly incorporated.
4. Store mixture cold to serve.
5. Mix into cream whipper and add 1 charge. Top pie to preferred amount.