Melissa's Home Grown Butternut Squash Honey Pie

Butternut Squash Honey Pie
with Honey Whipped Cream
and my backyard Purple Dahlias

A Few Squash from this Years Garden

Whole Wheat Pate Brisee Dough sweetened with Honey
RECIPE:
2 1/2 c. King Arthur White Whole Wheat Flour
2 sticks of unsalted butter
1 Tbsp. Honey
6-8 Tbsp. Ice Water
Place 1st three ingredients in a food processor and pulse until it looks mealy. Then while running machine add Tbsp.'s of Ice Water until dough forms into a ball. Form 2 balls of dough and wrap each in saran wrap and place in refrigerator to chill for 1/2 hour. You will only need one ball for the bottom crust but you can save the other ball for a Quiche or other Tart on another day. Keeps for about a week in the Frig
and wonderful to have on hand.

Filling Recipe:
After you Line a Pie Place with Crust and brush milk on it.
Place 3 eggs, 1 3/4 c. cooked Butternut Squash, 2/3 c. Honey, 1 Tbsp. Cinnamon, grate some Nutmeg, 1/2 Teasp. Ginger, and 1/4 Teasp. Mace, and 1/2+ c. milk in a mixer and mix well, then pour into pie crust.  Bake at 425 degrees for 15 minutes then turn down oven and bake at 350 degrees for 45 minutes.

I serve with Freshly Whipped Heavy Cream flavored with Pure Honey for a little Sweetness and serve on a pretty plate.

There is nothing like cooking out of a Fall Garden and I particularly love this time of year with all the honey I have and want to use it in everything!

Happy Fall Cooking and I hope You enjoy this Honey of a Pie!
Melissa Abbott