Bacon Butternut squash Pie

Yield: 3-9 inch pies

 

Filling

 

4 medium butternut squash peeled and large diced

2 medium sweet potatoes peeled and large diced

4oz bacon fat or butter

2 cup dark brown sugar

3 large pinches of salt

1.25 lb good hickory smoked bacon (reserve of chopped bacon for garnish on top)

6 oz chunky peanut butter

8 oz pecans toasted and chopped (reserve approx 12 whole pecans for garnish on top)

4 large eggs shelled

26 oz sweetened condensed milk

2 tsp vanilla

.5 tsp salt

2 tsp cinnamon

12 oz dulce de leche (reserve half for coating the crust)

 

Preheat oven to 375 f

Cook bacon in oven approx 12-16 min until browned and crispy

Reserve fat and chop bacon when cold

Toss squash, sweet potatoes, brown sugar, salt and bacon fat

In one layer roast squash mixture in oven approx 50 min or until soft and browned

Stirring every ten min or so to avoid burning

Let chill to room temperature then puree in blender

In the bowl of a kitchen aid using the paddle attachment add squash puree

Add eggs one at a time until incorporated

Then add in vanilla, cinnamon, dulce de leche, salt, sweetened condensed milk, peanut butter, 3/4 of cooked bacon and of pecans

Let rest 30 min before filling/baking

While the squash is roasting make the crust

 

Crust

1.5 lb pastry flour

1.5 tsp salt

1 oz sugar

12 oz vegetable shortening

4-6 oz ice cold water

 

In a food processor sift in the flour, salt and sugar

Add in the shortening and pulse in short bursts until a mealy/ coarse sand like texture is achieved

Slowly drip in water until a dough is created, the amount of water will depend on humidity and other factors.

You want a moist yet manageable/non sticky dough

Cut into 3 even sized balls

Let rest 1 hour wrapped in plastic before rolling

 

Assembling the pie

Assure oven is preheated to 350f

On a lightly floured cutting board roll out the dough to 1/4 of an inch

Press dough into a pie pan crimping off the edges to fit the pan

Place another pie pan on top and bake crust blind for 15 min until lightly browned

Remove top pan then pour in 2 oz of dulce de leche

Bake for another 5 min then take out of oven

Let chill for 10 min then add in filling then top with a sprinkling of bacon and whole pecans

Bake for 50-60 min until a knife inserted into the middle comes out clean

Cover if the top gets too brown

Let cool to room temperature before eating

 

 

Notes

I found canned pumpkin pie filling to be dry and bland and after making a batch of roast butternut squash soup I realized I liked the flavor of it much better. I added the bacon and dulce de leche because they enhance/ balance the sweetness and earthiness of the squash.