@PA Mom-mom wrote:
@vabreeze wrote:
@PA Mom-mom
Where I used to work, an employee would get Thanksgiving orders for butternut squash pies for her friend. I thought it waa the best-tasting pie ever. I have been in search of a tried and true recipe ever since but no one I asked had ever heard of it.
If yours is not a long-held family secret, do you mind sharing your recipe for butternut squash pie?
@vabreeze
Pumpkin Pie
1 cup cooked and pureed butternut squash (I use more - like to the top of liquid measure)
1 cup Sugar (perhaps a bit less)
1 cup whole milk
1 Tblsp. (heaping) flour
2 Eggs (beaten)
Cinnamon to taste
Salt
Butter
Directions:
Cut and scrape out the insides and peel your butternut squash. I always choose a squash with a long neck because that’s where the meat is. The seeds are in the bulb at the bottom. Believe it or not, a neck of just 4 or 5 inches long and 3 inches across is enough to make a pie. You will need to use a knife and a peeler to get off the skin. Then cut it into 1 inch chunks. You may use any of the flesh, but don’t use the stringy stuff around the seeds. Remember, all you need to end up with is a cup of puree. Place the squash into a small saucepan and cover with a small amount of water, a pat of butter and some salt. Bring to a boil and cook at a simmer on low for 20 min. or until the squash is soft.
Now make the pie crust and set aside. Puree the squash and some or all of the liquid (depending on how much is left) in a blender. Mix the eggs, sugar, milk, flour and cinnamon together with a whisk and finally ad the hot squash. You may have to temper the mixture depending on how hot the squash is. Taste it and adjust. Pour squash mixture into pie shell and bake in preheated 350 to 375 degree oven for 45 to 55 min. You can tell if your oven is too hot if a crust forms too early on the pie. The inside and outside should cook together, and the top should not be cracked in the end (although it often happens to me). The pie is done when it is undulating with the heat and the crust is a dark golden.
You can use your own recipe for crust, but I always use:
1 1/2 C flour
1/2 C Crisco
Salt
3 T ice water
@PA Mom-mom
Thank you so very much for your recipe! I appreciate you for providing detailed instructions and the tips. The delay in acknowledging your reply happened because I had forgotten where this was posted. I had been looking in the Recipe Forum, namely the 'Your Recipe Pie' thread.. Today, it occurred to me that by clicking on my forum name, my 'recent activities' were shown. I look forward to making this pie and again, thank you!!!
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