| Remember those delicious squash pies you loved so | | | | 1 stick margarine |
| much when visiting Grandma? Here are some pie | | | | 9-inch uncooked pie shell |
| and pastry recipes from an old cookbook I found. | | | | To cook squash: Peel squash, cut in half lengthwise, |
| Squash Pie is a lot like pumpkin pie but to many who | | | | spoon out seeds. Cut up into a saucepan and add 1/2 |
| ate Grandma's squash pie, pumpkin just can't | | | | cup water. Bring to a boil. Reduce heat to low and |
| compare. Here are a couple of recipes for you to | | | | cover with a lid. Cook until tender. |
| choose from. | | | | Preheat oven to 425 degrees. |
| SQUASH PIE | | | | To make pie: Into a large mixing bowl, put squash, |
| 2 rounded cups cooked and strained winter squash | | | | margarine, eggs, sugars, spices and milk. Whip together |
| 1 cup sugar | | | | with an electric mixer until well blended. Pour into an |
| 1 egg, lightly beaten | | | | unbaked 9-inch pie shell. Bake at 425 degrees for 15 |
| 1 tbsp flour | | | | minutes; reduce heat to 350 degrees and bake 45 |
| 1 tsp salt | | | | minutes longer. |
| 1 tsp ground cinnamon | | | | PIE PASTRY |
| 1 tsp ginger | | | | Pastry for a double-crust 9-inch pie: |
| 1 pint sweet milk | | | | 2 cups unsifted all-purpose flour |
| 2 regular pie shells OR 1 large deep dish pie shell | | | | 1 tsp salt |
| Preheat oven to 450 degrees. | | | | 2/3 cup lard or solid vegetable shortening |
| Combine squash and sugar; add egg and mix. Mix | | | | 5 to 7 tbsp ice water |
| together flour, salt, cinnamon, and ginger. Mix into the | | | | In a large bowl, stir flour and salt together until blended. |
| squash mixture. Gradually add milk. Mix well and pour | | | | Using a pastry blender or two knives, cut lard or |
| into unbaked pie shell/shells. Bake at 450 degrees for | | | | shortening into flour mixture until the mixture becomes |
| 10 minutes. Reduce heat to 325 degrees and bake 50 | | | | mealy. |
| more minutes. | | | | Mix in ice water a little at a time with a fork, stirring until |
| Note: You can substitute pumpkin for the squash to | | | | the mixture leaves sides of bowl and forms a ball. |
| make a pumpkin pie. | | | | Finish shaping dough into a ball with your hands, cut in |
| | | | | half with a knife to form two balls for the top and the |
| SQUASH PIE # 2 | | | | bottom of the pan. On a lightly floured board, flatten |
| 2 cups cooked squash | | | | one ball of dough and roll with a lightly floured rolling pin |
| 3 eggs lightly beaten | | | | from center to edge in a circular fashion, making a |
| 1/2 cup sugar | | | | 12-inch circle. Place pastry into a 9-inch pie pan, fitting |
| 1/2 cup brown sugar | | | | gently and trimming off excess dough with sharp knife |
| 1 tsp cinnamon | | | | or scissors. Fill or bake according to recipe. Roll out |
| 1/2 tsp nutmeg | | | | remaining dough in the same manner to use as a top |
| 1 cup Milnot | | | | crust or for a second pie. |