Tourte au Potiron

The Parisian Pumpkin Pie

85 grams (3 ounces) unsalted butter
1.4 kilos / 3lbs pumpkin (potiron) seeded, cored and cut into 1/2 inch dices
2 granny smith apples, peeled, cored and cut into 1/2 inch dices
3/4 cup light brown sugar
1 vanilla bean, split in half, lengthwise
1/4 cup coarsely chopped pecans
2 1-to-10 inch square sheets frozen puff pastry
1 large egg, lightly beaten

1. In a large skillet over medium heat, melt the butter. Add the pumpkin or squash and apples and cook 8-10 minutes
2. Reduce heat to low, add the light brown sugar and vanilla bean, scraping to include bits of fruit from the bottom of the skillet.
3. cover and cook for 30 minutes or until fruit is very soft but still holding its shape.
4. set aside to cool discard vanilla bean
5. when the mixture is completely cooked, add chopped pecans
6. cover and refridgerate or freeze before serving