Butternut squash pie sl
1 x 9\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Butternut squash |
| ¾ | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Ground nutmeg |
| 1½ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Salt |
| 12 | ounces | Can evaporated milk |
| 2 | eaches | Eggs; beaten |
| Pastry | ||
| ½ | cup | Shortening |
| 4 | tablespoons | To 5 tbsps milk |
Directions
PASTRY
The Filling:
Slice squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking pan; add water to depth of ¾ inch. Bake uncovered at 350 degrees F for 45 minutes or until tender. Drain and cool. Peel squash; mash pulp thoroughly. Set aside 1-¼ cups mashed squash; store remainder in refrigerator for other uses.
Combine pulp, sugar, spices, and salt; stir well. Gradually stir in milk and eggs. Pour into pastry shell; bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees F.; bake an additional 40 minutes or until set. Cool. Yield: one 9-inch pie.
The Pastry:
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, over surface; stir with a fork until all ingredients are moistened.
Shape dough into a ball, and place on a lightly floured surface; roll dough into a circle 2-inches larger than inverted 9-inch pie-plate. Place in pie-plate, and trim edges. Fold under to form standing rim; flute edges. Yield: One 9-inch pie shell.
From Rudie Henn of Kentucky in October, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95