ANNUAL THANKSGIVING HANDBOOK : Nuts About Pie

When the call went out for unusual turkey ideas--the best of which we printed in Thursday’s edition--recipes came in from all over.

Occasionally, we got recipes for other parts of the Thanksgiving meal. The best of these came from Chef Erasmo (Razz) Kamnitzer of the Pointe Hilton Resort at Tapiato Cliffs in Phoenix. What makes this pie unusual is its terrific walnut crust. This is one for our permanent files.

ACORN AND BUTTERNUT SQUASH PIE

WALNUT PIE DOUGH 1/2 cup ground walnuts

1 2/3 cups flour

6 tablespoons chilled unsalted butter, cut into pieces

1 egg yolk

1/2 teaspoon salt

2 teaspoons sugar

3 to 5 tablespoons ice water

Combine walnuts and flour in bowl. Using pastry cutter or two knives, cut in chilled butter until mixture resembles coarse crumbs. Add egg yolk, salt and sugar, and toss together with fork. Gradually add ice water while tossing until dough begins to form ball and pulls away from side of bowl. (You may need to use your hands to form dough ball.)

Roll dough on floured surface to about 1/4 inch thick, or large enough to cover 10-inch pie pan with raised edges. Carefully transfer dough to pie plate, pressing down to cover inside of pan. Trim dough so it hangs over edge by 1/2 inch. Turn this edge under and create fluted look around pie by pressing together with thumb and forefinger.

FILLING

1/2 medium butternut squash

1/2 large acorn squash

1 cinnamon stick

3 whole cloves

3 whole allspice

Water

1/2 pound brown sugar

1 (14-ounce) can condensed milk

1 cup half and half

3 whole eggs

2 egg yolks

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Walnut pieces

Peel, seed and dice butternut and acorn squash. Place in saucepan.

Wrap cinnamon stick, cloves and allspice in piece of cheesecloth and secure with string. Add spice bundle to squash. Add water to cover. Cover saucepan and cook over medium heat until tender.

Drain water completely and remove cheesecloth pouch. Transfer squash to food processor and puree until smooth. Combine squash puree with brown sugar, condensed milk, half and half, whole eggs, egg yolks, vanilla extract and cinnamon. Whisk until blended thoroughly.

Pour filling into 10-inch pie pan lined with Walnut Pie Dough. Bake in center of oven at 325 degrees until toothpick inserted in center comes out clean, about 1 hour 20 minutes. Cool and sprinkle walnut pieces over top.

Makes about 8 servings.

Each serving contains about:

607 calories; 262 mg sodium; 233 mg cholesterol; 28 grams fat; 80 grams carbohydrates; 13 grams protein; 0.98 gram fiber.