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HARVEST PIE

HARVEST PIE

HARVEST PIE

Prep Time

1 hour

Total Time

1 hour 40 minutes

Yield: One 9' pie
Credit:

by Cathy Katin-Grazzini

Ingredients

CRUST

  • 1 cup roasted red kabocha squash, medium dice
  • 2-2 ½ cups gluten-free rolled oats
  • ½ cup hi-maize resistant starch (available online from Honeyville or King Arthur)
  • 2 Tablespoons freshly ground flax seed
  • 1 green plantain or banana
  • ½ teaspoon Ceylon cinnamon
  • ½ teaspoon ground ginger
  • Large pinch of freshly ground nutmeg 
  • 3 fresh or Sunny Fruit’s juicy organic figs (available at Costco) 
  • 1-2 Tablespoons unsweetened applesauce to soften dough, add only if needed
  • Crust glaze: apricot paste, diluted with water ( to make: cover ½ cup dried unsulphured apricots with boiling water or microwave 1-2 minutes. Cool. Add fruit with water to food processor and run until quite smooth and uniform).

FILLING

  • 2 organic pears, medium dice
  • Juice and zest of 1 organic lemon
  • ¾ cup fresh or Sunny Fruit figs, medium dice or to taste
  • 2 cups wild blueberries (fresh or frozen)
  • 2 cups roasted red kabocha squash, medium dice
  • 3 Tablespoons resistant starch
  • Large pinch of freshly ground nutmeg to taste
  • ½ teaspoon Ceylon cinnamon

Directions

  1. Preheat oven to 400°F/200C°
  2. Cut up squash into 1 inch slices, remove seeds, roast in 375°F/190°C oven for 35-40 minutes or until soft & lightly caramelized on the edges. Cool, dice, set aside.
  3. Cut up pear and acidify in the lemon juice to prevent browning. Set aside. 
  4. Drain pears, discard lemon juice, combine all filling ingredients in a large bowl and gently mix.
  5. Add all crust ingredients except applesauce into a food processor and run until a dough forms and gathers into a soft ball. The consistency should be like Play-Doh. If too wet, add a little more resistant starch or oats. If too hard and dry, add a little applesauce.
  6. Sprinkle a board with resistant starch and roll out, flipping and dusting periodically to ½ cm or around 3/8” thickness. Fold in quarters and transfer to a 9” Pyrex pie dish, extend and press gently against the bottom and sides. Trim.
  7. Spoon filling in pie. Fill completely and mound a little higher in the center. Reroll dough to create a crust cover for the pie. Brush on water along the rim. Fold dough in quarters and extend over pie. Trim and crimp edges to seal well. Use fork to pierce top to allow steam to escape or slit with a knife. With excess dough reroll and cut out decorative shapes. Brush on water and lightly press dough cutouts in place. Brush on diluted apricot paste to glaze crust.
  8. Bake 30-45 minutes or until fruit is well cooked, the crust is golden and the edges of the cutouts are tinged. Remove from oven, glaze once more. Allow 20-30 minutes for the juices to gel and the crust to soften before your serve. The pie freezes well and does well refrigerated for up to a week (if it lasts!)
  9. Enjoy!

 

Harvest Pie2

Recipe Note

A very tasty dessert pie that celebrates our late autumn produce. It is generous to our taste buds, kind to our waistline, and particularly nourishing for our gut microbiome. This pie takes advantage of fabulous Japanese kabocha winter squash, fresh and dried fruits, and oats. And the results are …wow.