Old-Fashioned Cushaw Pie
Description
Cushaw squash make a delicious filling for pies, and a nice variation on the traditional pumpkin pie. This recipe makes 2 pies — perfect for Thanksgiving!
Ingredients
•
1 large cushaw squash - peeled, seeded, and chopped
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3 cups heavy whipping cream
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1 1/2 cups clover honey
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4 eggs
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1/4 cup molasses
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5 teaspoons ground cinnamon
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1 tablespoon ground ginger
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2 teaspoons salt, divided
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1/4 teaspoon ground allspice
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1/4 teaspoon nutmeg
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2 cups hard white flour, or more as needed
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12 2/3 tablespoons butter, softened
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7 tablespoons ice-cold water
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
Blend squash in a blender until smooth. Pour 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
4
Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree; whisk until smooth. Cover and set aside.
5
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 two 10-inch pie pans; pour squash filling into each.
6
Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.