Cushaw Pie Recipe with Cinnamon
By Jean Teller
Recipe Box: Desserts and More
Armyllis Isom, Bedford, Indiana, sent this Cushaw Pie recipe with cinnamon.
4 cups riced cushaw or other squash
1 1?2 cups sugar
1 teaspoon salt
1 heaping tablespoon flour
1 can (12 ounces) evaporated milk
1 teaspoon vanilla
1?2 teaspoon cinnamon
1?4-1?2 teaspoon nutmeg, to taste
1?2 teaspoon ground cloves
2 9-inch pie shells, unbaked
Heat oven to 425°F.
Combine ingredients, leaving eggs to last. Pour mixture into unbaked pie shells. Bake 5 minutes, reduce oven temperature to 350°F, and continue baking for an additional 45 to 60 minutes. When knife inserted about 1 inch from edge comes out clean, pies are done.
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