Butternut squash pie sl

1 x 9\" pie

Ingredients

Quantity Ingredient
2 pounds Butternut squash
¾ cup Sugar
1 teaspoon Ground cinnamon
½ teaspoon Allspice
½ teaspoon Ground nutmeg
1½ cup All-purpose flour
½ teaspoon Salt
¼ teaspoon Ground cloves
¼ teaspoon Salt
12 ounces Can evaporated milk
2 eaches Eggs; beaten
Pastry
½ cup Shortening
4 tablespoons To 5 tbsps milk

Directions

PASTRY

The Filling:

Slice squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking pan; add water to depth of ¾ inch. Bake uncovered at 350 degrees F for 45 minutes or until tender. Drain and cool. Peel squash; mash pulp thoroughly. Set aside 1-¼ cups mashed squash; store remainder in refrigerator for other uses.

Combine pulp, sugar, spices, and salt; stir well. Gradually stir in milk and eggs. Pour into pastry shell; bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees F.; bake an additional 40 minutes or until set. Cool. Yield: one 9-inch pie.

The Pastry:

Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, over surface; stir with a fork until all ingredients are moistened.

Shape dough into a ball, and place on a lightly floured surface; roll dough into a circle 2-inches larger than inverted 9-inch pie-plate. Place in pie-plate, and trim edges. Fold under to form standing rim; flute edges. Yield: One 9-inch pie shell.

From Rudie Henn of Kentucky in October, 1987"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 09-17-95

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