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1
In a food processor, combine 1 cup of the flour, the butter, egg, and sugar.
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2
Pulse 10 to 15 times, or until the mixture is a fairly smooth paste.
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3
Add the remaining 1 cup flour and pulse until the dough comes together.
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4
Do not overwork.
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5
Form the dough into a ball, flatten into a disk, wrap in wax paper and refrigerate for at least 2 hours or overnight.
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6
On a lightly floured sheet of parchment paper, roll out the dough into a 13-inch round, about 1/8 inch thick.
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7
Transfer the dough to a 10 1/2-inch deep-dish pie plate and fit it against the bottom and sides without stretching.
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8
Trim the overhanging dough to 1/2 inch, fold it under and crimp decoratively.
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9
Using a fork, prick the bottom and sides of the pie shell all over.
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10
Freeze the pie shell until firm, 10 to 15 minutes.
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11
Preheat the oven to 400.
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12
Bake the pie shell for 10 minutes, or until just beginning to turn golden around the edges.
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13
Transfer to a rack to cool to room temperature.
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14
Leave the oven on.
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15
Halve each squash and, using a spoon, scoop out and discard the seeds.
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16
Place the squash, cut sides up, in a large baking dish.
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17
Pour 1/2 inch of water into the dish.
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18
Place 2 tablespoons of the brown sugar and 1 tablespoon of the butter in each squash cavity.
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19
Cover the dish with foil and bake the squash for 45 minutes, or until it is soft when pricked with a fork.
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20
Using a spoon, scoop the squash flesh into a food processor, along with any cooking juices.
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21
Puree until smooth.
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22
Add the remaining 3/4 cup brown sugar and the ginger and salt.
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23
Pulse several times to mix.
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24
Remove the food processor cover and let the puree cool for about 10 minutes.
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25
Add the eggs 1 at a time, pulsing until incorporated between each addition.
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26
Using a small sharp knife, peel, quarter and core the pears.
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27
Slice them lengthwise 1/8 inch thick.
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28
Arrange the pear slices in the bottom of the cooled pie shell.
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29
Mix the granulated sugar and cinnamon and sprinkle on top of the pears.
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30
Pour the squash filling over the pears and smooth the surface with a spatula.
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31
Bake the pie in the lower part of the oven for 15 minutes.
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32
Lower the temperature to 350 and bake for 40 to 50 minutes longer, or until the crust is golden brown and the filling is just set.
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33
(The center of the filling will continue to cook after the pie is removed from the oven).
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34
Transfer to a rack to cool completely before serving.
