“From a blog and adapted for a gluten-free crowd. It was a hit! Even the kids liked it and preferred it over the crust pie.”
READY IN:
2hrs 20mins
SERVES:
12
YIELD:
1 10 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 375 degrees. 
  2. Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
  3. Place in a baking dish and add two cups of water. 
  4. Bake the squash for one hour, or until it is very tender when you poke it with a fork.
  5. Scoop the squash out of it’s skin into a food processor (I used a Vitamix)  Puree until very smooth. 
  6. Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
  7. Peel and cut the apple into 1/4 inch slices.  Arrange them in a circle around the bottom of a well-buttered glass pie dish. 
  8. Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
  9. Bake for 1 hour or until a knife comes out clean.
  10. Let the pie cool for about twenty minutes before serving or chill and serve cold. 
  11. Serve with fresh whipped cream or ice cream.

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