This Butternut, Maple & Pecan Lattice Pie is a delightful twist on traditional pie flavors, bringing together the sweet and nutty essence of butternut squash with rich maple syrup and crunchy pecans. The butternut squash filling is smooth and creamy, complemented by the deep caramel notes of maple syrup, while the pecans add a satisfying crunch. Topped with a beautiful lattice crust, this pie is not only a feast for the eyes but also a treat for the taste buds. Perfect for the holiday season or any special occasion, this pie offers a unique and delicious alternative to the classic pumpkin pie.
Ingredients:
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- For the Filling:
- 1 1/2 cups cooked and mashed butternut squash
- 3/4 cup maple syrup
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, roughly chopped
- For the Lattice Top:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar
Instructions:
- Make the Pie Crust:
- In a large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the mashed butternut squash, maple syrup, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined. Stir in the chopped pecans.
- Assemble the Pie:
- Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trimming any excess.
- Pour the butternut filling into the prepared crust, spreading it evenly.
- Create the Lattice Top:
- Roll out the second disc of dough and cut it into 1/2-inch wide strips. Lay half of the strips horizontally over the pie, and then weave the remaining strips vertically to form a lattice pattern.
- Trim any excess dough from the edges and press the edges to seal. Brush the lattice with the beaten egg and sprinkle with sugar.
- Bake the Pie:
- Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
Enjoy your Butternut, Maple & Pecan Lattice Pie, a deliciously sweet and nutty dessert that will impress your family and friends!
