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Acorn Squash Custard Pie
Ready In: 85 Minutes
Prep Time: 25 Minutes
Cook Time: 60 Minutes
Serves 4
DIRECTIONS
- Press the rolled-out pastry into an 8-inch pie plate. Trim it just over the lip of the pie plate with a sharp paring knife. Cut as many 1/4-inch wide strips as possible from the excess pastry. Braid together three strips at a time, securing them at the ends with a bit of water and gently pressing together. Attach this braid to the edge of the pastry with a small amount of water. Chill well.
- Preheat the oven to 375°F.
- Combine the purèed squash with the remaining ingredients and mix until well combined. Pour into the pie crust and bake for 1 hour, or until the custard is firm and the crust is golden brown. Let cool on a rack completely before cutting.
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