Lori Dunn
Cushaw Pie helps you put all that squash in your garden to good use.
Ingredients
- 4 cups riced cushaw or other squash
- 1-1/2Â 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
- 3 eggs
- 2 9-inch pie shells, unbakedÂ
Directions
- 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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Recipe Box: Desserts and More
Armyllis Isom, Bedford, Indiana, sent this Cushaw Pie recipe with cinnamon.
