Tarts, Tests, and Tantrums

Ah finals. Hate them!

Reasons why I hate finals:

Stress.

Long weekends that only serve to make you stress more.

Knowing that you really don't have anything to worry about but you do anyway

A professor who thinks his study guide is a gift, but really just confuses you more

Buses that don't seem to care about being on time

Scantrons that should never have been invented

Teachers who don't seem to remember why you can't use Scantrons.

An overwhelming desire to scarf down every sweet thing in site in hopes of relieving your stress.

Oh yes, finals. Three times per year is three times too many.

But the one thing that might make finals a little better is knowing that a nice long breaks lies just 24 hours in the future. And even better, this break involves one great holiday- Thanksgiving.

So, in honor of Thanksgiving, and in need of emptying out the refrigerator of all my farmers' market finds, I decided to combine a few classic fall flavors into one great holiday pie. Of course, it's not even seven days away yet and, three days after making this delicious dessert, it's nearly gone. That's stress and a lack of breakfast eats for you!

Now go get ready and make this pie / tart / dessert / whatever you want to call it!

Pickin’ Pie

Note: I think next time I will caramelize or partially cook the apples before putting them on top of the squash filling (and will bake the filling for 30-40 minutes instead of 20 so that it doens't over-bake). The way I did it this first time, the apples came out kinda chewy.

Crust

132 g. sugar

18 g. molasses

120 g. flour

1/4 tsp. baking soda

1/4 tsp. salt

2 tsp. vanilla

60 g. rolled oats

76 g. Earth Balance stick margarine, cut into cubes

2-4 tbsp. apple cider

1. Combine sugar, molasses, flour, baking soda, slat, vanilla and oats. 
2. Cut in margarine with your hands, rubbing it until you get small, pea-like pieces of fat.
3. Add enough cider to bring the dough together into a workable dough.
4. Form dough into a disk, wrap and chill for 1 hour or overnight.
5. When ready to bake, preheat oven to 400 degrees. Grease a 9” pie plate with high sides or a 9” cake pan.
6. Roll dough out to about a 10” disk (easiest way is between plastic wrap). Transfer to the greased pie plate. Dough should come about 1/2 to 1” up sides.
7. Bake 12-15 minutes, or until browned and firm to the touch. Meanwhile, prepare squash filling.

Squash Filling

2 cups butternut squash puree (from about half a small, roasted squash)

2 cups apple cider, cooked over medium heat until reduced to 1 cup

1 tbsp. molasses

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/8 tsp. cayenne pepper

5 tbsp. tapioca starch

1 tbsp. coconut oil or shortening

8 . Combine all filling ingredients in a blender, pureeing until completely smooth and evenly distributed.

9.Pour into baked crust. Bake at 350 degrees for about 20 minutes. Meanwhile prepare apples.

Apples

3 medium, semi-tart, firm apples (ex. Empire), peeled, quartered, and thinly sliced

3 tbsp. brown sugar

the juice of half a lemon

3 tbsp. tapioca starch

1 tsp. fresh grated ginger

10. Toss apples with all other ingredients. Let sit for at least 10 minutes (can do ahead of time and keep in fridge)

11. When filling is starting to set, remove pan from oven and arrange apples in a single layer on top. I arranged mine in sort of a rose pattern, overlapping apples slightly in rings, but you can do it however you like it best.


12. Bake for 15-20 minutes, or until apples have begun to brown.


13. Remove from oven and cool completely. Serve immediately or store in the fridge.

Great with banana "ice cream" (especially pumpkin-flavored)! Get the basic recipe here! Also great for breakfast!!!!

Oh and by the way: If you like all the great, creative treats I've shared on my blog, please check out my Etsy page! Thank you!