Butternut & Granny Smith Pie...an Autumn Affair

Directions

1. FILLING INGREDIENTS & INSTRUCTIONS
2. Melt the butter in a large skillet over medium high heat. Add the butternut and apples, and cook, stirring occasionally for 10 minutes.
3. Reduce the heat to low, add honey and vanilla bean, give it a stir and scrape any browned bits from the bottom of the skillet with a wooden spoon.
4. Cover the skillet and cook until squash and apples are very soft and jammy but still holding their shape, about 30 minutes.
5. Set aside to cool. When cool, fish out the vanilla bean (keep, dry for other uses) and stir in the salt and pecans.
6. Meanwhile, make the pie crust (below), or use your favorite recipe.
7. When the crust & filling is ready; roll the bottom half of your pie crust into a 9 inch pie plate. Fill the crust with squash mixture.
8. Lay the top crust on; tuck between the filling and the bottom crust and crimp.
9. Brush the surface with a milk and cream mixture.
10. Sprinkle with coarse salt (optional). Make slits for steam vents.
11. Bake in a preheated 375 degree oven until the crust is golden - 50 to 55 minutes.
12. Let cool slightly before serving.

1. PIE CRUST
2. Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking pea sized particles.
3. Add cold water, 1 tablespoon at a time, pulsing about 10 times after each tablespoon.
4. Keep adding and pulsing water until the dough just starts to gather into larger clumps.
5. Split the dough in half and place into 2 re-sealable plastic bags, pat each into a disk.
6. Let them sit in the refrigerator for at least 30 minutes.