Candy Roaster Pie

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The Candy Roaster is velvety, sweet, and slightly nutty pie.
Course Dessert
Prep Time 2 hours
Cook Time 1 hour
Servings 8
Author Thomas Hoy

Ingredients

For the Crust

  • 1/4 cup cocoa powder
  • 3 1/2 tbsp granulated sugar
  • 1 tsp salt
  • 1 1/4 cup AP Flour or Bolted Soft Wheat Flour (Castle Valley Mill)
  • 8 tbsp (¾ stick) cold unsalted butter, cut into pieces (Birchrun Hills Farm) 
  • 1 Large egg (Horseshoe Ranch)
  • 1/2 tsp Apple cider vinegar (Keepwell Vinegar)

For the filling:

  • 1 North Georgia Candy Roaster (1 lb. squash puree) (Pieri Farm)
  • 4 Large eggs (Horseshoe Ranch)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 tsp allspice
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2 tbsp brown sugar

Notes

Crust Preparation:
  1. You can always buy your crust from the store to save an hour of kitchen time, but this will taste so much better.
  2. Pulse cocoa, sugar, salt and 1 ¼ cups flour in a food processor to combine.
  3. Add cubed butter & pulse until mixture resembles coarse meal. Pea sized clumps of butter are ideal. Transfer to bowl.
  4. Whisk egg, apple cider vinegar, ¼ cup ice water in a small bowl. Drizzle ½ of egg mix over flour mixture and use a fork to mix gently until the mixture comes together.
  5. Drop onto a dusted work surface (loose crumbs are fine and expected). Flatten slightly to combine the mix. Cut the disk into quarters and stack pieces and crumbs between layers. Repeat this process twice or until no crumbs are leftover. Form dough into 1” thick disk. Wrap & chill for 1 hour minimum.
Filling Preparation:
  1. Slice candy roaster in half lengthwise. Scoop out seeds (save for toasting perhaps).
  2. Roast skin side up in oven 400f for 45 min or until knife pierces skin with ease.
  3. Remove from the oven and scoop out flesh into a food processor and puree.
  4. Combine puree with 4 large eggs,1 tsp cinnamon, ½ tsp salt, ⅛ tsp allspice, ¾ cup maple syrup 1, tsp vanilla, 1 cup heavy cream, and 2 tbsp sugar. 
Final preparation:
  1. Smack and roll dough into a 9”x ⅛” disk. Roll dough onto a pin. Unroll dough onto a 9” pie dish.
  2. Get fancy with the pattern of the crust or don’t! Press with the back of the fork or with 3 fingers to form a wavy border. Tuck any excess dough back under itself inside the pan.
  3. Freeze for 15 minutes
  4. Par bake the crust for 25 minutes at 350f at 20 minute mark remove from the oven and egg wash the entire crust.
  5. Remove from oven and add filling
  6. Bake the whole pie for 45-50 minutes at 350f. Should be done when the center is set but still jiggles.