Moroccan Spice Butternut Pie
This was the other pie I made for the National Pie Day pie contest at Pacific Pie Company. Personally, I preferred this one, but when the people spoke, the people said, “Butternut Bliss.” That’s fine. More Moroccan Spice Butternut Pie for me.
Moroccan Butternut Pie
a vegetarian version of Moroccan pastilla
2 cups flour
8 tablespoons (1 stick)
6 tablespoons ice water
1 large (approx 3 pounds) butternut squash
2-3 tablespoons olive oil
1 medium onion, diced
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup cilantro, minced
2 teaspoons cinnamon
1/2 cup raisins
1/4 cup slivered almonds
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon fine cornmeal
2 tablespoons powdered sugar
Place flour and butter in a food processor and pulse until you have a coarse crumb texture. Add the water one tablespoon at a time until large clumps start to form. Dump out the mixture on the counter, form into two balls, cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 425F.
Peel and seed the squash. Cut into approximately 1-inch cubes. Toss with olive oil and salt. Spread on a single layer on a cooking sheet. Roast for about 20 minutes or until tender and slightly brown. Place in a large mixing bowl.
Reduce the oven heat to 375F.
While the squash is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium high heat. Add the onions, and saute until wilted, about 4-5 minutes. Reduce heat to low. Add 2 tablespoons water and a pinch of salt. Continue cooking for about 30 minutes, or until the onions are brown and sweet. Stir occasionally.
When the onions are brown, increase the heat to medium high and add the garlic and ginger. Saute for about 1 minute then add this mixture to the squash in the bowl. Also add the cumin, cinnamon, cilantro, raisins, almonds, salt and pepper, and cornmeal. Toss well to combine.
Whisk the egg with a tablespoon of water in a small bowl.
Roll out both balls of pastry dough. Spread one over the bottom of a 9 inch pie pan. Fill it with the squash mixture. Brush the edge of the pastry with the egg wash. For the top pastry crust, cut a couple of vent holes, then place it on top of the pie. Seal and crimp the edges of the crust. Brush the top of the pie with the egg wash.
Bake for 40 minutes or until the crust is golden brown.
Allow pie to cool at least 10 minutes before dusting the top of it with powdered sugar.
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