3 Cortland apples, peeled, cored and diced

2 cups (500 ml) butternut squash, peeled and cubed

2 Bosc pears, peeled, cored and diced

1 cup (250 ml) sugar

3 tablespoons (45 ml) unsalted butter

1/2 cup (125 ml) raisins

1/2 cup (125 ml) unsweetened applesauce

2 pie crust, 11-inch (28-cm) in diameter

In a saucepan, bring the apples, squash, pears, sugar and butter to a boil, stirring constantly. Simmer for about 20 minutes or until the squash is cooked and the sauce is syrupy. Remove from the heat. Stir in the raisins and applesauce. Set aside.

With the rack in the lowest position, preheat the oven to 180 ° C (375 ° F).

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