Dessert: Spiced Kabocha Squash Pie with Pumpkin-Seed Crumble

Recipe by Rhoda Boone This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse

Ingredients

1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes

Instructions

Preheat the oven to 400 °F with 1 rack on the bottom rung and 1 rack in the center of oven. Place 1 rimmed baking sheet on the bottom rack to preheat.

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