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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Alice Castro’s Squash Pie Recipe

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This recipe for Alice Castro’s Squash Pie is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

2 c. flour for 2 crusts; 1+ for 1 crust pie
1/3 c+ shortening (per c. of flour)
½ tsp. salt.
cold water.

Filling:

½ tsp. vanilla
1 can One-Pie brand squash filling
¼ c. brown sugar
½ c. white sugar
¼ tsp. salt
¼ tsp. nutmeg
½ tsp. cinnamon
2 eggs (beaten)
1-1/4 c. milk (1 small can evaporated milk + regular milk
1 tsp. melted butter
Directions:
Directions:
Make pie crust. Start preheating oven. Mix sugar, salt and spices. Blend well into squash mixture. Blend in melted butter and vanilla. Pour into 9-inch pie plate lined with crust. Bake 20 minutes at 425 degrees F. Then 35-40 minutes at 375 degrees F.

 

 

 

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