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Three Sisters Pie

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A delicious pie inspired by the classic trio of corn, beans, and squash for a hearty, wholesome treat.

Ingredients

For the Crust:

1 1/4 cups all-purpose flour

1/2 tsp salt

1/2 cup unsalted butter, cold and cubed

3–4 tbsp ice water

For the Filling:

1 cup butternut squash, peeled and diced (or pumpkin)

1 cup cooked black beans (or pinto beans)

1 cup fresh or frozen corn kernels

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup heavy cream (or coconut milk for dairy-free)

2 large eggs, lightly beaten

1 tsp fresh thyme (or 1/2 tsp dried)

1/2 tsp ground cumin

1/4 tsp smoked paprika

Salt and pepper, to taste

1/2 cup shredded cheddar or Monterey Jack cheese (optional)

Instructions

Prepare the Crust

In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.

Add ice water, 1 tbsp at a time, mixing until dough comes together.

Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Filling

Preheat oven to 375°F (190°C).

Toss diced squash with olive oil, salt, and pepper. Roast for 20–25 minutes, until tender.

In a skillet, sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds more.

In a large bowl, combine roasted squash, beans, corn, onion mixture, thyme, cumin, paprika, cream, and eggs. Stir to blend.

Assemble & Bake

Roll out chilled crust and fit into a 9-inch pie dish. Trim and crimp edges.

Pour filling into crust. Sprinkle cheese on top, if using.

Bake for 35–40 minutes, until filling is set and crust is golden.

Cool slightly before slicing.

Notes

Can be made gluten-free by using a gluten-free pie crust.

Substitute acorn squash or sweet potato for the butternut squash.

Serve warm or at room temperature with a side salad.

Find it online: https://allrecipesmade.com/three-sisters-pie/