Savory Squash Pie with Tart Apples and Sweet Onion
- 1 whole large acorn squash
- 2 9-inch rolled frozen pie crusts, (Think Pillsbury)
- 2 cups grated manchego cheese, or similar. (Havarti, Gouda)
- 2 granny smith apples, cored and thinly sliced (skins left on)
- 1 cup sweet onion, cut into quarters and then thinly sliced
- 1 cup dried cranberries
- 3 eggs
- 1 cup heavy cream
- 2 tablespoons light brown sugar
- 1 teaspoon kosher salt or sea salt
- ¼ teaspoon ground white pepper
- 2 tablespoons unsalted butter, cut into 6 pieces
- 2 cups of your favorite wood chips
Line a 9-inch cast iron skillet or heavy ceramic pie plate with the bottom pie crust. Trim off any excess at the skillet’s edge. Proceed to fill the pie, beginning with a thin layer of manchego cheese, (I used a smoked gouda), followed by thin layers of apples, onions, squash and dried cranberries, using about ⅓ of each for each layer. Repeat the layering two more times. The pie should be over-filled and quite tall. The filling will settle when baked.
Whisk together 2 of the eggs with the cream, sugar, salt and pepper. Pour over the pie filling. Add the pieces of butter to the top. Lay on the top pie crust. Trim off the excess and crimp the edges all around. Cut slits into the top to vent steam. Place the skillet or pie plate on a large sheet of aluminum foil. Bring the foil up to loosely wrap the edges of the pie and help prevent the perimeter of the crust from overcooking.
Place the pie in the indirect cooking zone. Add the smoking chips, (I used applewood), for smoke, and bake the pie with the hood closed for 90 minutes total, turning the pie every 30 minutes for more even baking.