Old-Fashioned Cushaw Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 large cushaw squash - peeled, seeded, and chopped 3 cups heavy whipping cream 1 ½ cups clover honey 4 eggs ¼ cup molasses 5 teaspoons ground cinnamon 1 tablespoon ground ginger 2 teaspoons salt, divided ¼ teaspoon ground allspice ¼ teaspoon nutmeg 2 cups hard white flour, or more as needed 12 ⅔ tablespoons butter, softened 7 tablespoons ice-cold water
Nutrition Info
- 460.1 caloriescarbohydrate: 53.5 gcholesterol: 131.8 mgfat: 27.3 gfiber: 2.2 gprotein: 5.6 gsaturatedFat: 16.5 gservingSize: -sodium: 398 mgsugar: 31.7 gtransFat: : -unsaturatedFat: : -
Directions Old-Fashioned Cushaw Pie
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
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.
Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree, whisk until smooth. Cover and set aside.
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 2 pie pans and pour squash filling into each.
Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.