This is a favorite family recipe passed down from Grandma Pahl. Published in our past newsletters, we’re offering it again for your enjoyment. Use your own pie crust recipe or a pre-made crust to save time.
Two Pastry crusts: use one to line the pan and one for embellishment, if desired
2 cups mashed cooked Winter squash (Buttercup or Butternut)
1/2 cup Sugar
1 Tablespoon Butter, melted
1 teaspoon ground Cinnamon
1/2 teaspoon Salt
1/4 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves (optional)
1 3/4 cups Milk
2 slightly beaten Eggs
1 teaspoon Vanilla
Unsweetened Whipped cream
Directions for pie crust:
1. Prepare and roll out pastry.
2. Line a 9-inch pie plate with pastry crust.
3. Trim pastry to 1/2 inch beyond edge of pie plate.
4. Flute edge high; do not prick pastry.
5. Bake in a 450 degree oven for 5 minutes. Cool thoroughly on rack.
To prepare filling:
1. Using a sieve, drain mashed squash well to remove any excess liquid.
2. In large mixing bowl combine drained squash, sugar, melted butter, cinnamon, salt, ginger, nutmeg and cloves.
3. Stir in milk, beaten eggs and vanilla.
4. Place partially baked pie shell on oven rack; pour in filling. To prevent overbrowning, cover edges of pie crust with foil. Top with embellishment crust cut-outs at this time, if using.
5. Bake in 375 degree oven for 30 minutes. Remove foil; bake about 20 minutes more or until nearly set.
(Pie appears soft in center but becomes firm after cooling.)
6. Cool pie on rack before serving. Garnish with unsweetened whipped cream, if desired. Cover; chill to store.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...