Old-Fashioned Cushaw Pie
Recipe information
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Cooking:
25 min.
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Servings per container:
16
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Source:

Ingredients for - Old-Fashioned Cushaw Pie

1. Cushaw squash - peeled, seeded, and chopped - 1 large
2. Heavy whipping cream - 3 cups
3. Clover honey - 1 ½ cups
4. Eggs - 4
5. Molasses - ¼ cup
6. Ground cinnamon - 5 teaspoons
7. Ground ginger - 1 tablespoon
8. Salt, divided - 2 teaspoons
9. Ground allspice - ¼ teaspoon
10. Nutmeg - ¼ teaspoon
11. Hard white flour, or more as needed - 2 cups
12. Butter, softened - 12 ⅔ tablespoons
13. Ice-cold water - 7 tablespoons

How to cook deliciously - Old-Fashioned Cushaw Pie

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.

3. Stage

Blend squash in a blender until smooth. Pour 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.

4. Stage

Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree; whisk until smooth. Cover and set aside.

5. Stage

Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into two 10-inch pie pans; pour squash filling into each.

6. Stage

Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.