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I just wanted a pie. That’s not too much to ask for is it?

Well, Amy wasn’t going to make me a pie – she’s more likely to give me a set of twisticles if I’d tell her to get in the kitchen.  It’s a good thing I always keep flour, fat, and nuts on hand.  As for the filling, I had an aging acorn squash in the root cellar that needed used soon. I also had some pecans and sugar that were begging me to caramelize and swirled them into the acorn squash mixture.  Acorn Squash and Pecan Pie

I like to lie to you and said I went down to the cellar and shelled 50 grams of the black walnuts I cured this last fall, but I didn’t.  They’re sitting there.  Waiting.  I used some walnuts I had bought in a bag instead.

Because I continued feeling lazy, while I was reaching for a nutmeg to grate, I grabbed the chipotle powder instead and gave it some heat.

Roast your nuts, roast them good and they’ll make an unbelievable pie crust.50 Grams of Walnuts

Now you’ll need to mix your nuts into the dough with the fat and flour.  If you need a pie dough recipe, Google it.Walnut Pie Dough Be gentle with it.  Barely work it and it’ll be fine.Roasted Acorn Squash  These are almost good enough to eat as is, right out of a 425 degree oven.Pie FillingMix the wet ingredients together and push it through a strainer.  Form your crust, fill it and bake it for about 50 minutes at 350. (Follow your standard pumpkin pie recipe.)

Let it cool before you dig into it – it’ll taste better and not burn your mouth.