Butternut squash pie

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Notes: Dough yields two 9-inch rounds, enough for 2 single-crust pies/tarts. If you don't want to make 2 pies, freeze one of the rounds. It will keep for months frozen. Thaw in fridge overnight before using. (Or you could simply halve the recipe.) If you're looking for another pie to make, here are three ideas: Bourbon Pecan Pie (No Corn Syrup) Salted Maple Pie French Apple Tart For a more visual guide to making the pie dough, rolling it out, and crimping the edges, watch the video below. I…

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This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.

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