Pumpin season is upon us.
I have never been the biggest fan of sweet pumpkin pies, so I have been playing with a savory one.
This one turned out really well.
Its sweet from the pumpkins and onion, but not sugary.Have the crispness of the apples and the nutty crust is great.
Its the perfect side dish for Thanksgiving.
Makes 1 pie
Hazelnut and Pepper Crust:
1 cup allpurpose flour
1/4 cup hazelnut flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper (I like my coarse)
1 stick cold butter, in pieces
ice cold water
3 tablespoons olive oil
3 cups chopped pumpkin meat
1 onion, thinly sliced
1 apple, diced
1 teaspoon fresh thyme leafs
salt and pepper
1/2 cup chopped hazelnuts
- For the crumble, place regular flour, hazelnut flour, salt, pepper and butter in a large bowl.
- Use your hands and work the butter into the flour, the mixture should be crumbly and grainy.
- Add ice water,just a little at a time until the dough holds together.
- Wrap in plastic and let it rest in the fridge for 1 hour.
- Heat the oil in a pan and sauté pumpkin and onion until the pumpkin is almost soft.
- Add apple, thyme and season with salt and pepper.Stir for 1 minute.
- Place the filling in an oven proof dish and crumble as much of the dough on top. Finish off with chopped hazelnuts and some thyme.
- Bake at 380F for about 20 minutes or until golden.