Linda Wilson asked:
Remember those delicious squash pies you loved so much when visiting Grandma? Here are some pie and pastry recipes from an old cookbook I found. Squash Pie is a lot like pumpkin pie but to many who ate Grandma’s squash pie, pumpkin just can’t compare. Here are a couple of recipes for you to choose from.
SQUASH PIE
2 rounded cups cooked and strained winter squash
1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell
Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.
Note: You can substitute pumpkin for the squash to make a pumpkin pie.
SQUASH PIE # 2
2 cups cooked squash
3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell
To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.
Preheat oven to 425 degrees.
To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.
PIE PASTRY
Pastry for a double-crust 9-inch pie:
2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water
In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.
Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust or for a second pie.
Enjoy
Marilyn
Remember those delicious squash pies you loved so much when visiting Grandma? Here are some pie and pastry recipes from an old cookbook I found. Squash Pie is a lot like pumpkin pie but to many who ate Grandma’s squash pie, pumpkin just can’t compare. Here are a couple of recipes for you to choose from.
SQUASH PIE
2 rounded cups cooked and strained winter squash
1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell
Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.
Note: You can substitute pumpkin for the squash to make a pumpkin pie.
SQUASH PIE # 2
2 cups cooked squash
3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell
To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.
Preheat oven to 425 degrees.
To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.
PIE PASTRY
Pastry for a double-crust 9-inch pie:
2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water
In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.
Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust or for a second pie.
Enjoy
Marilyn
