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1
Melt the butter in a large skillet over medium high heat. Add the butternut and apples, and cook, stirring occasionally for 10 minutes.
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2
Reduce the heat to low, add honey and vanilla bean, give it a stir and scrape any browned bits from the bottom of the skillet with a wooden spoon.
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3
Cover the skillet and cook until squash and apples are very soft and jammy but still holding their shape, about 30 minutes.
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4
Set aside to cool. When cool, fish out the vanilla bean (keep, dry for other uses) and stir in the salt and pecans.
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5
Meanwhile, make the pie crust (below), or use your favorite recipe.
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6
When the crust & filling is ready; roll the bottom half of your pie crust into a 9 inch pie plate. Fill the crust with squash mixture.
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7
Lay the top crust on; tuck between the filling and the bottom crust and crimp.
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8
Brush the surface with a milk and cream mixture.
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9
Sprinkle with coarse salt (optional). Make slits for steam vents.
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10
Bake in a preheated 375 degree oven until the crust is golden - 50 to 55 minutes.
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11
Let cool slightly before serving.
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12
Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking pea sized particles.
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13
Add cold water, 1 tablespoon at a time, pulsing about 10 times after each tablespoon.
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14
Keep adding and pulsing water until the dough just starts to gather into larger clumps.
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15
Split the dough in half and place into 2 re-sealable plastic bags, pat each into a disk.
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16
Let them sit in the refrigerator for at least 30 minutes.
