It's another double-dip week for the Tuesdays with Dorie group.
First up is a fruity pie, loaded with butternut squash, pears, dried cranberries, and walnuts and spiced up with cinnamon and nutmeg. What a great flavor combination!
Even though I have a butternut squash on my counter, I wimped out and bought some pre-cut squash from Trader Joe's. They carry two sizes: 12 ounces and 2 pounds. I chose the smaller package, and it was more than enough for this recipe.
And, although I thought I had bought two Anjou pears, one turned out to be a Bartlett in Anjou clothing. Guess it must have jumped its bin.
I prepared the whole pie the night before, wrapped it well, and placed it in the fridge. First thing Sunday morning, I baked it. That extra hour of sleep made such a difference!
Now, as you look at the slice, it appears very brown. Trust me, it really doesn't look like this. It's more red and cheery. My Photoshop definitely has issues with reds and oranges.
If you want a delicious change from the usual fall holiday pies, why don't you give this one a try?
The hostess for this pie is Valerie of Une Gamine dans la Cuisine and she'll have the recipe posted on her blog. Then head over to the TWD site to see how the other bakers fared.