- 1 large cushaw squash - peeled, seeded, and chopped
- 3 cups heavy whipping cream
- 1 1/2 cups clover honey
- 4 eggs
- 1/4 cup molasses
- 5 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons salt, divided
- 1/4 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 2 cups hard white flour, or more as needed
- 12 2/3 tablespoons butter, softened
- 7 tablespoons ice-cold water
- Preheat oven to 400 degrees F (200 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
- Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
- Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
- Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
09/06/2019
recipepes.com
old-fashioned cushaw pie, recipe
PT15M
PT1H
5
455 calories
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