Butternut, Burrata, and Rye Pie

Butternut, Burrata, and Rye Pie

For the past week I have been posting unique recipes to wow your guests this holiday season. I like the idea of taking a classic recipe and imparting a slight twist–just enough to make the consumers say, “What is that?”

What better way to end the week leading up to Thanksgiving than with my favorite pie of the series. This recipe, a Butternut Squash and Burrata swirled pie on a Rye crust, takes a classic pie recipe and transforms it into something completely new.  I often find butternut squash and pumpkin pies way too sweet. Besides cutting back on the sugar, the best way to combat their sweeties is to add some savory ingredients.

The recipe for the butternut filling stands up on its own, so if you are not that adventurous you can always leave out the burrata. You will be left with a pie that is an upgraded version of the classic.

The crust is a classic pie crust recipe with a bit of rye flour substituted for the all purpose flour. Burrata is an ultra creamy mozzarella cheese with a very mild flavor. It makes for the perfect addition to swirl into the silky sweet butternut custard. This is a pie for those who don’t eat desserts because they find them too sickly-sweet.

Make this recipe for your thanksgiving feast and you will surely inspire your family.

Butternut, Burrata, and Rye Pie

Category: Uncategorized

a slice of pie


  • For the pie crust:
  • 1 Stick of Cold Unsalted Butter, cubed
  • 1 Cups of AP Flour
  • 1 1/2 Cups of Rye Flour
  • A Pinch of Salt
  • 3-4 Tablespoons of Iced Water
  • For the Custard:
  • 1/2 Cups Of Roasted Butternut Squash
  • 2 Eggs
  • 2 Egg Yolks
  • 1 1/2 Teaspoons of Vanilla
  • 1/2 Cup of Packed Brown Sugar
  • 1/4 Cup of Sugar
  • 1/4 Teaspoon of Salt
  • 1 1/2 Teaspoons of Ground Ginger
  • 1 1/2 Teaspoons of Cinnamon
  • 1/2 Teaspoon of Nutmeg
  • 1 1/4 Cup of Heavy Cream
  • 16 Ounces of Burrata


  1. At least one hour before baking the pie, prepare the pie crust.
  2. Start by combining the two flours and salt in a small mixing bowl. Mix until evenly combined.
  3. Cut in the cold butter with a pastry cutter. You want the butter to resemble small peas.
  4. Next pour in one to two tablespoons of water.
  5. Gently begin kneeling the dough together until a dough of ball forms. Add more water if needed.
  6. After a ball is formed, wrap the dough in plastic and allow to rest in the fridge for at least one hour.
  7. Preheat your oven to 350 degrees Fahrenheit.
  8. After at least an hour, turn the pie dough out onto a well floured surface.
  9. Roll into a 12 inch round for a 9 inch pie pan.
  10. Gently transfer into the pie pan, crimp the edges, and poke holes into the bottom with a fork.
  11. Line the crust with parchment paper and fill with pie weights.
  12. Par-bake the pie crust for approximately 15 minutes.
  13. While the crust bakes, prepare your filling.
  14. In a food processor combine all of the ingredients, except for the burrata, for the filling.
  15. Puree until filling is smooth.
  16. Pour filling into your partially baked pie crust.
  17. Bake the custard for approximately 30 minutes. After thirty minutes crumble the burrata over the top then swirl into the custard.
  18. Return to the oven to finish cooking the pie for an additional 15 minutes.
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For another cool burrata baked good, click here.


Muscadine & Ricotta on Rye

Muscadine & Ricotta on Rye

Do you know what a muscadine is? It is okay if the answer is no, considering most southerners would answer the same.

My childhood included a giant muscadine vine in the back yard, and most years it produced plethora of the juicy fruits. We had so much fruit growing in the backyard, my mother and I even tried our hand at making muscadine wine. It may have turned out a little on the vinegary side.

A muscadine is the south’s version of a grape but gooier and a bit more tart. They are in season right now and can be found by the carton full at your local farmer’s market. I naturally scooped up more than I could reasonably use in one recipe because finding them inspired me to create.

You can eat them like a grape, but after years of tasting the unique fruit, I can advise you that straight off the vine is not the best option. Roasting them at a high temperature breaks down some of the fibrous material and subdues the chewy fruit. It also adds to the overall flavor since by roasting you are caramelizing the natural sugars.

You can do a lot with a raw or roasted muscadine, but for this years bounty a muscadine toast sounded like an interesting option. A quick call to one of my all-time favorite Savannah restaurants, Cotton & Rye, and I scored a gigantic warm loaf of fresh baked rye bread.

The last ingredient I selected to round out the flavors was fresh, creamy ricotta with a squeeze of lemon.

I think you will find this recipe simple, unique, and quite delicious. Since muscadines are so unique and often difficult to find, I would love to hear you ideas on how to use the fruit.

Muscadine Toast

Category: Recipes

The finished toast on a tray


  • 1 Pound of Fresh Muscadines
  • 1 Small Loaf of Rye Bread, sliced
  • 1 Lemon
  • 250g of Fresh Milk Ricotta
  • Flake Salt
  • Olive Oil


  1. First prepare your ricotta. Zest and juice the lemon then combine with the ricotta. Set aside.
  2. Preheat the oven to 425 degrees Fahrenheit.
  3. Rinse the muscadines and allow the to dry.
  4. Place the muscadines on a cookie sheet, then coat with olive oil and salt and pepper.
  5. Roast for approximately 20 minutes.
  6. While the muscadines roast, prepare the bread.
  7. Toast the rye bread in a toaster until golden brown and crispy.
  8. Slather each toast with prepared ricotta and three to four roasted muscadines.
  9. Finish the toast with a sprinkle of finishing salt.
  10. *Optional, you can also finish the toast by sprinkling over microgreens.
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For another childhood southern recipe click here.