Gerald, the proprietor of the candle stand in Perlentown market, may have ignored Boko's advice and gone straight for savory pie scented candles. Good thing the real savory pie tastes delicious!
Prep time: 30 minutes
Cook time: 45-60 minutes
Cooling time: 30 minutes or more
First conceived by Gerald in: Ep 7 "New Challenger Approaching"
Pie Filling:
1-2 acorn squash
1 lb ground turkey
1/2 onion, diced
1/4 cup olive oil, divided
8 oz ricotta
1/3 cup grated parmesan
1 T lemon zest
Flat leaf parsley, or your favorite fresh or dried herbs
salt, pepper, & garlic salt
Pie crust (or use store bought!):
2 1/2 cups all-purpose flour
1/2 t salt
1 cup butter, cold and cubed
1/4 cup cold water
Tools:
9-10 inch deep pie pan
Rolling pin (or a wine bottle, or any other substitute!)
Optional lattice pie roller (you can just use a knife to make long slices), a roller helps make those pretty scalloped edges
Pre-heat the oven to 350°F.
Make pie dough: in bowl of a food processor pulse together salt and flour. Add in the cubed butter and let the food processor run for a few seconds until the top line of spinning flour is even. Pour in the cold water with the machine running and allow the dough to mix for 15-20 seconds more until beginning to clump together.
Divide dough in two and cover in plastic wrap, refrigerating for at least 30 minutes.
Wash the outside of the acorn squash well, and cut in half. Remove the pulp and seeds and thinly slice.
Lay square cut side down on baking tray and drizzle with 2 T olive oil, salt, and pepper. Make sure they're evenly coat all the squash slices and roast for 15-20 minutes until browning and fork tender.
Meanwhile, take 1/2 of your pie dough and roll it out to one inch wider than your pie plate. Drape the pie dough into your dish and gently push it into place. Don't trim off the overhand just yet, we'll do that after we lattice the top of the pie. Put pie plate in refrigerator.
In saucepan, heat 2 T olive oil over medium heat. Cook onions for 2-3 minutes until tender and fragrant, then add in the ground turkey.
Cook turkey until it is fully cooked, with no pink spots, and season with salt, pepper, and garlic salt to taste.
Pour turkey and onion mixture into a large bowl and allow to cool.
Diced the squash sliced and add to the turkey bowl.
Add the lemon zest, 1/4 cup chopped parsley, ricotta, 1/2 t garlic salt, and parmesan to the turkey mixture and gently stir until combined. Season with salt and pepper to taste. Allow mixture to cool.
Roll out the second half of your pie dough to at least the diameter of your pie plate. Cute out 1/2in-1in wide strips using a knife or a lattice rolling cutter.
Remove pie plate from refrigerator and pour the filling into the dish. Using an off-set spatula or spoon, smooth the top of the filling until it is flat.
Place half of your lattice strips evenly across the top of the pie (our example used 6 strips in one direction, and five in the other).
Lattice the rest of your pie by starting in the middle and working out one direction. Fold back your odd-numbered strips in half and lay one strip perpendicular to the even-numbered strips. Return the odd-numbered strips and fold back the even strips and place a second strip across the odd-numbered strips. Do this three or so times and then repeat on the opposite side. As you lift every other strips, you're making sure that the lattice alternates evenly between the odd and even strips. You're also welcome to build the lattice on a sheet of parchment paper and then transfer and adjust!
Press the lattice strips into the hanging pie crust, adhering with water if necessary. Cut off the excess pie crust and decorate the edge as you'd like.
Bake for 45-60 minutes or until the edges of the pie crust are becoming a dark brown.
Allow pie to cool for 30 minutes or more to ensure it holds its shape when you cut it.
Enjoy by the slice with salad or just on its own!
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