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100 Best Pie Recipes Of All Time

By,
Gourmandize
Kabocha Squash Pie 63/100

© Just One Cookbook

Kabocha Squash Pie

Who needs pumpkin when you've got some kabocha squash? It's pretty much the Japanese equivalent, with an irresistibly sweet taste and flesh that softens up like sweet potatoes when cooked. Try steaming instead of roasting, just like the Japanese do. Then sub it in for pumpkin with your regular pie recipe for yummy, exotic results. Get the recipe here.


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!