Cushaw Pie Recipe

Jessica Ansley, Perry, Georgia, sends her version of Cushaw Pie.
Jean Teller
May/June 2010
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Cushaw Pie helps you put all that squash in your garden to good use.
Lori Dunn


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Nera Johnson, Berryton, Kansas, hopes someone has a recipe for squash pie, similar to the one her other used to make using a big, white-and-green-striped, crookneck squash called Kershaw or Cushaw. Several readers discovered recipes with Cushaw in the title, and Jessica Ansley, Perry, Georgia, sends her version, Cushaw Pie.

Cushaw Pie Recipe

2 1⁄2 cups cooked, mashed cushaw or other squash
1⁄4 cup cream
2 eggs, beaten
1 cup sugar
1 tablespoon flour
1⁄4 teaspoon salt
1⁄4 teaspoon nutmeg
1⁄4 teaspoon allspice
1⁄2 teaspoon lemon extract
2 tablespoons butter
1 unbaked pie shell 

Heat oven to 450°F.

Stir together cushaw and cream; add beaten eggs and mix well. Add sugar, flour, salt, nutmeg and allspice. Mix well. Blend in lemon extract and butter.

Pour mixture into pie shell; bake 10 minutes. Reduce oven temperature to 350°F and bake an additional 40 minutes. 








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