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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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