November Garden Totals and Autumn Harvest Pie

All the winter squash are in and we've had several frosts and freezes this month to sweeten up the kale and Brussels sprouts. Now is the time when we begin to eat out of our store of preserved foods and homemade breads and pies grace our table several times a week.

Here is what I picked this month:

48 pounds 7 ounces winter squash 

2 pounds 3 ounces sweet potatoes 

5 pounds 5 ounces kohlrabi 

Month total: 55 pounds 15 ounces 

Year total: 1206 pounds 5 1/2 ounces 

Autumn Harvest Pie

I adapted this recipe from a delicious casserole that my MIL made.

2 cups butternut squash, peeled and coarsely chopped 

2 cups sweet potato, peeled and coarsely chopped 

2 cups apples, peeled and coarsely chopped
Juice of 1/2 a lemon
1/2 cup brown sugar
1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons butter
Pie crust  (recipe follows)
1 tablespoon sugar
1/4 teaspoon cinnamon

Heat oven to 425°.
In a small bowl, combine the brown and 1/2 cup granulated sugars, flour, 1 teaspoon cinnamon and salt. Set aside.
In a large bowl, toss the squash, sweet potatoes, and apples in the lemon juice.
Stir in sugar mixture.
Pour into pastry lined pie plate and dot with butter. Cover with top crust, crimp and vent. Brush crust with milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl. Sprinkle evenly over pie crust.
Bake for 15 minutes at 425°. Reduce heat to 325° and bake for an additional 50 minutes, or until filling is tender.
Remove from oven and cool completely.

Pie Crust

2 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup cold butter
1/3 cup vegetable shortening
5-6 tablespoons ice water
2 tablespoons milk


Stir together flour, sugar and salt. Cut in butter and shortening until butter is the size of small peas. Stir in water, a tablespoon at a time, just until dough comes together.
Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.
Divide dough in half and roll out on a floured surface.