A weekly updated page on my food adventures with some recipes and fun/educational links- Bookmark Now! Have a cooking question or comment - email me! Want to receive this as an e-zine - email me with subscribe flavor. Previous CookFlavor pages.

November 2, 2003 - Retro Pies

I love home made pies and making pies has become a lost art. Years ago you could always get a piece of pie for dessert in a restaurant but it is rare now. My mom makes the best squash pie and we all look forward to the holidays when she makes enough of them to enjoy with Thanksgiving and Christmas dinner as well as some to take home for later. This recipe calls for frozen squash so it is easy to make. Be sure and add a dollop of freshly made whipped cream. Yummy!

Mom's Squash Pie
1 cup sugar
3/4 teas. salt
1 teas. cinnamon
1 teas. nutmeg
1/4 teas. mace
3/4 teas. ginger
1-12 ounce package of cooked, Birdseye frozen squash, defrosted and in double-broiler or microwave
3 jumbo eggs
1 cup evaporated milk
1 uncooked pastry shell

Add sugar, salt & spices to squash and mix thoroughly. Beat eggs, add evaporated milk and pour mixture into squash blending thoroughly. Pour filling into uncooked pastry shell. Bake at 450 degrees for 10 minutes, reduce oven to 350 degrees and bake for 40 minutes longer. To test for doneness, insert table knife in filling and pie is one when knife comes out clean.