Honey squash pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | cup | Shortening |
| Cold Water | ||
| 3 | Eggs | |
| 2 | cups | Squash -- cooked strained |
| ½ | cup | Honey |
| 1½ | cup | Evaporated Milk |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Vanilla |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Ginger |
Directions
Sift flour and salt together into bowl; add shortening. Cut in with pastry blender or 2 knives until like coarse meal. Cut small amount of cold water in mixture to hold together from bowl. Roll out on floured board; fit into a 10-inch pie pan, letting pastry hang over edge ½ inch. Fold under extra ½ in; flute edges.
Break eggs into mixing bowl; bursh small amount of egg on inside of pie crust. Mix eggs with remaining ingredients. Pour into pie crust.
Bake at 375 F until knife inserted in center comes out clean.
Recipe By : Appalachian Mountain Country Cookin' - Christian Relief
From: Dan Klepach Date: 04-23-95 (159) Fido: Cooking
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