There’s a welcome chill in the air. A crispness that comes with the season, and in my opinion its never too early to start baking an autumnal pie! I am of the mindset that dessert can be healthy too, and with this low-fat recipe you don’t hadve to skimp on flavor. I have also cut the prep time by using store bought (What?!), yes, store bought pie dough…I’m a busy girl, ya know!
Squash-Apple Pecan Pie
5 Apples of your choice, feel free to mix breeds! (peeled & chopped)
2 Yellow squash (peeled & chopped) *You can use any squash you have on hand. With the yellow, I didn’t remove the seeds because they’re very small, but if you’re using a larger breed, remove the seeds
1 c. Pecans (Chopped)
5 Tbsp Flour
2/3 c. Sugar/Splenda Blend
1 Tbsp Cinnamon
1 Tbsp Nutmeg
1 Tbsp Agave
2 Prepared pie doughs (room temp)
1 Egg, whisked
Topping: 1/4 c. flour, 1 tbsp cinnamon, 1/4 c. butter (chopped). Mix.
Preheat oven to 450º
1.) Mix all ingredients in a large bowl
2.) Grease Pie tin, and lay down one pie dough, prick randomly with fork
3.) Pour mixture onto dough, spread evenly
4.) Place topping mixture evenly over contents
5.) Cut remaining dough in strips, place as a lattice top. Fold ends under bottom dough. Crows feet the edge with fork. *If you have any remaining dough, cut little leaves out and decorate your pie!
6.) Baste pie with whisked egg evenly. *This makes the crust golden brown
6.) Place in oven for 10 minutes. Reduce heat to 350º and bake for 50-60 minutes.
7.) Remove and let cool before serving
Serve and enjoy your healthy autumn treat!