kabocha pie with flaky chestnut crust

THANKSGIVING TIP:
Try to make your desserts the day before Thanksgiving (use Thanksgiving day to cook/finish the things that have to be done that day…gravy, the turkey). In fact, to spread out your workload,
the pie crust and the filling can be made separately at least two days before Thanksgiving and stored in the refrigerator.
Combine the crust and filling and bake the pie the day before Thanksgiving. 

serves 4
makes 1  pie crust large enough for a 12” tart pan

what you need:

flaky crust
½ ounce chestnut flour, sifted
11 ounces unbleached all-purpose King Arthur flour, sifted Read the rest of this entry »