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Ingredients1 h 20 m servings 460
Original recipe yields 16 servings (2 10-inch pies)
- Preheat oven to 400 degrees F (200 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
- Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
- Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
- Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
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- Cook's Notes:
- This recipe usually makes more than enough pie filling. I usually pour the extra filling into a graham cracker lined, glass casserole dish and bake along with the pies.
- Also, these pies are excellent served with whipped cream dusted with nutmeg.
- If there is extra cushaw, it can be saved and frozen for up to 3 months.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 460 calories; 27.3 53.5 5.6 132 398 Full nutrition
ReviewsRead all reviews 2
I made my first cushaw pie today. This recipe called for 2 pies but it ended up making 5. Not sure why so many but they are good. I'm taking some to a picnic tomorrow and taking the rest to a l...