Red Kuri Pie Recipe – American Special
Red Kuri Pie is a charming autumn dessert showcasing a silky, creamy filling crafted from roasted red kuri squash. It offers a rich, subtly sweet taste enhanced by warming spices like cinnamon and nutmeg. Ideal for fall gatherings or holiday celebrations, this pie features a buttery, flaky crust that pairs beautifully with the smooth squash filling, making it a standout choice for any dessert spread.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Filling:
- 2 cups roasted red kuri squash puree (or other winter squash)
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
Prepare the Pie Crust:
In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in sugar. Add the egg yolk and mix until combined. Gradually add ice water, a tablespoon at a time, until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Dough:
On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Chill the crust again while you prepare the filling.
Prepare the Filling:
In a large bowl, whisk together the squash puree, sugar, cinnamon, ginger, nutmeg, and salt.
Beat in the eggs one at a time, then stir in the heavy cream until smooth and well combined.
Assemble and Bake:
Pour the filling into the prepared pie crust.
Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
Cool:
Allow the pie to cool completely on a wire rack before slicing and serving.
Recipe Notes :
Squash Preparation: To make red kuri squash puree, roast the squash until tender, scoop out the flesh, and blend until smooth.
Crust Variations: For a different flavor, try adding a pinch of cinnamon or a tablespoon of finely chopped nuts to the crust.
Serving: This pie is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
