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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Harvest Pie

This gluten-free dessert pie celebrates the bounty of autumn produce. Both the crust and filling take advantage of chestnutty roasted kabocha squash, fresh and dried fruits, oats, and sweet spices. A cleaner, greener, more colorful, and far more nutritious alternative to mincemeat and pecan pies, a warmed slice of Harvest Pie makes a hearty, delicious addition to any holiday table.


Prep 1 hour

Bake 45 to 50 minutes

Makes one 9-inch pie



2 cups kabocha squash, preferably red, roasted and cut in a medium dice

2 ripe pears, cut in a medium dice

Juice and zest of 1 organic lemon

½ teaspoon Ceylon cinnamon, freshly ground

¾ cup fresh or sun-dried Smyrna figs, cut in a medium dice

2 cups blueberries, fresh or frozen and defrosted

3 tablespoons oat flour

¼ teaspoon nutmeg, freshly grated



2 tablespoons freshly ground flaxseed

1 cup roasted kabocha squash, preferably red, cut in a medium dice

2 to 2 ½ cups gluten-free rolled oats

½ cup gluten-free oat flour

1 medium green plantain or green banana, peeled, and cut into 1-inch pieces

½ teaspoon Ceylon cinnamon, freshly ground

½ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

3 fresh or sun-dried Smyrna figs, cut in a large dice

1 to 2 tablespoons unsweetened applesauce, as needed



  1. Apricot glaze made from ½ cup dried unsulfured apricots


Mix the Filling

  1. Use the coffee grinder to grind a stick of Ceylon cinnamon. Measure ½ teaspoon for the filling and ½ teaspoon for the dough.
  2. Using a cleaver and dead blow hammer, cut the kabocha squash in half, remove the seeds, cut into 1-inch slices. Line a baking sheet with parchment paper and roast the slices for 35 to 40 minutes or until the squash is easily pierced with a knife and is lightly caramelized on its edges. Cool, and dice. Set aside one cup for the crust. Transfer 2 cups of the diced, roasted kabocha squash to a large bowl.
  3. Dice the pear, place in a bowl and cover with lemon juice to prevent browning.
  4. Add ½ teaspoon ground cinnamon, ¾ cup diced figs, blueberries, and 3 tablespoons oat flour to the bowl. Drain the pears and add them. Use a nutmeg rasp to grate nutmeg over the bowl. Gently mix the filling.


Make the Dough

  1. Use a coffee grinder to pulverize the flaxseed into a powder.
  2. To a food processor bowl add the ground flaxseed, 1 cup of roasted kabocha, rolled oats, ½ cup oat flour, green plantain, ½ teaspoon ground cinnamon, ground ginger, and 3 diced figs. Use a nutmeg rasp to grate the nutmeg into the bowl.
  3. Run the processor until the dough forms and gathers into a soft ball, 1 to 2 minutes. The consistency should be soft and pliant, like Play-Doh. If the dough is too wet, add rolled oats; if too dry and crumbly, add applesauce, and re-process.


Make the Glaze

  1. In a small bowl cover ½ cup dried unsulfured apricots with boiling water or microwave for 2 minutes. Cool. Add the softened fruit with its soaking water to a high-speed blender. Run on high to make a soft, smooth purée. Add water to thin the apricot paste into a glaze to brush on the pastry in Steps 9 and 11.


Make the Pie

  1. Preheat the oven to 375°F.
  2. Sprinkle a board with oat flour and roll the dough out, flipping and dusting periodically until it is 3/8-inch thick. 
  3. Fold the dough in quarters and transfer to a 9-inch glass pie dish. Unfold the dough in the dish, pressing it against the bottom and sides. Trim the dough and wrap it in plastic wrap for now.
  4. Fill the dish completely with the filling, mounding it higher in the center.  Reroll dough to create a crust cover for the pie. 
  5. Using a pastry brush, lightly brush the dough rim with water. Fold the dough cover in quarters and unfold it over the pie. Press the dough along the dish perimeter to seal it. Trim the excess dough and add these scraps to the earlier reserved scraps.
  6. Crimp the dough edge with a decorative crimper/cutter or a fork.
  7. Use a fork to pierce the dough cover to allow steam to escape or slit it a few times with a knife. 
  8. Roll out the reserved scraps of dough. Cut them out in decorative shapes, either freehand or using a cookie cutter. Brush water on the underside of the cutouts and lightly press them on top. 
  9. Glaze the pie surface generously with apricot glaze.
  10. Bake 45 to 50 minutes or until fruit is well cooked, the crust is golden, and the edges of the cutouts are tinged. Begin checking at 30 minutes: If the cutouts or crust are darkening, cover the pie loosely with parchment paper until the pie is ready.
  11. Transfer the pie from the oven to a cooling rack. Apply a second generous coat of apricot glaze.  Allow 20 to 30 minutes for the juices to gel and the crust to soften before serving.  Serve Harvest Pie warm.
  12. Harvest Pie freezes well and can be refrigerated, tightly wrapped for 5 days.


Harvest Pie

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