Marbled Yam and Acorn Squash Pie

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Marbled Yam and Acorn Squash Pie

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Orange sweet-potato filling and molasses-darkened acorn-squash filling spiral together in these dramatic marbled pies. The two batters share a warm spice profile but keep distinct colors and flavors, so every slice looks—and tastes—a little different.

This is not a quick pie. It is a clear-the-afternoon, use-several-bowls, feel-accomplished-when-you’re-done pie. Fortunately, much of the work overlaps: the sweet potato can simmer while the squash roasts, the pastry can chill while the fillings come together, and the recipe makes two pies because this much effort ought to produce dividends.

Marbled Sweet Potato and Acorn Squash Pies

Two autumn custard pies marbled with orange sweet-potato filling and dark, molasses-spiced acorn-squash filling.

Yield: Two 9-inch pies   Active time:   Bake:   Cooling:

Plan the afternoon: Start the sweet potato and squash first. Make and chill the pastry while they cook, then prepare and refrigerate both fillings. Roll the crusts while the fillings chill.

Sour-cream pastry

  • 2 sticks (225 grams) unsalted butter, cubed and cool but pliable
  • 2 cups (280 grams) all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon fine salt
  • ½ cup (115 milliliters) full-fat sour cream
  • 1 large egg beaten with 1 teaspoon water, for egg wash (optional)

Sweet-potato filling

  • 1 pound orange-fleshed sweet potato, sometimes sold as a yam
  • 1 stick (113 grams) unsalted butter, softened
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup whole milk
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Acorn-squash filling

  • 2 small acorn squashes
  • 2 large eggs
  • ½ cup packed dark brown sugar
  • 3 tablespoons dark molasses
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon fine salt
  • ¾ cup heavy cream

Make the pastry

  1. Let the cubed butter stand for a few minutes to take off the refrigerator chill. It should be cool and pliable, not soft or greasy.
  2. In a large bowl, whisk together the flour, sugar, and salt. Scatter the butter over the flour and work it in with clean fingers until the mixture resembles coarse meal with some flattened pieces of butter remaining.
  3. Add the sour cream and mix with a fork. Gather the dough with your hands, divide it in half, and shape each half into a smooth disk.
  4. Lightly flour the disks, wrap them tightly, and refrigerate for at least 1 hour or up to 1 day. If thoroughly chilled, let them stand at room temperature for 5–10 minutes before rolling.
  5. On a lightly floured surface, roll each disk into a 12- to 14-inch round. Transfer each round to a 9-inch pie plate, ease it into the corners without stretching, trim as needed, and shape the edges. Refrigerate the lined plates while finishing the fillings.

Make the sweet-potato filling

  1. Place the whole, unpeeled sweet potato in a saucepan, cover with water, and simmer for 40–50 minutes, until completely tender. Drain, cool under running water, and remove the skin.
  2. Purée the sweet potato with a food mill, ricer, or food processor. Beat in the softened butter until smooth.
  3. Add the eggs, sugar, milk, nutmeg, cinnamon, and vanilla. Beat on medium speed until smooth. Transfer to a large measuring jug, cover, and refrigerate.

Make the acorn-squash filling

  1. Heat the oven to 350°F. Halve the squashes and scoop out the seeds and strings. Arrange cut-side down on a lined rimmed baking sheet.
  2. Roast for 60–75 minutes, until very tender when pierced. Let cool until safe to handle, then scoop the flesh from the skins.
  3. Weigh 15 ounces (425 grams) squash flesh and purée it with a food mill or food processor.
  4. In a large bowl, beat the eggs until frothy. Beat in the brown sugar, then mix in the squash, molasses, pumpkin pie spice, and salt. Gradually stir in the cream. Transfer to a large measuring jug, cover, and refrigerate.

Fill and bake the pies

  1. Heat the oven to 425°F. Arrange the two chilled, unbaked pie shells beside each other.
  2. For the first pie, slowly pour half the sweet-potato filling onto one side of the shell while simultaneously pouring half the acorn-squash filling onto the opposite side. Repeat with the second pie and the remaining fillings.
  3. Drag the back of a spoon gently through each pair of fillings to create a spiral or loose marble pattern. Stop before the colors blend completely.
  4. Brush the exposed pastry with egg wash, if desired. Bake at 425°F for 15 minutes.
  5. Reduce the oven temperature to 350°F. Shield the crust edges with foil if they are browning quickly, then bake for another 50–60 minutes. The centers should be mostly set with a slight wobble and should reach at least 160°F.
  6. Cool on wire racks for 2 hours. The fillings will puff in the oven and settle as they cool.

Storage

Because the fillings contain eggs and dairy, refrigerate the cooled pies within 2 hours. Cover and keep refrigerated for 3–4 days.

Notes

The sour-cream pastry is adapted from Kathi Riley’s sour-cream pie crust, published by Simply Recipes. The ingredient list uses unsalted butter plus measured salt, resolving the contradiction in the earlier version.

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