Vera's Squash Pie
Yield
1 piePrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| ¾ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
mace
|
|
| 1 | cup |
winter squash
steamed, strained |
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
pastry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 3.8 | ml |
ginger
|
|
| 1.3 | ml |
mace
|
|
| 237 | ml |
winter squash
steamed, strained |
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
pastry
|
* |
Directions
Add sugar, salt and spices to squash and mix thoroughly.
Beat eggs, add cream and mix with squash.
Line 9 inch pie pan with pastry and pour in squash mixture.
Bake in a very hot oven at 450℉ (230℃). for 10 minutes then reduce heat to 350℉ (180℃). and bake 40 minutes longer or until knife inserted in the center come out clean.
