Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
Each bite of this light and fluffy pie will nearly melt in your mouth. The cracker-crumb crust holds a smooth vanilla filling topped with an airy meringue and a sprinkling of more crumbs. Everyone will crave a second slice!
-Nancy Holland, Morgan Hill, California