2 lb Butternut squash 1/4 ts Ground cloves
3/4 c Sugar 1/4 ts Salt
1 ts Ground cinnamon 12 oz Can evaporated milk
1/2 ts Allspice 2 ea Eggs; beaten
1/2 ts Ground nutmeg Pastry
-PASTRY-
1 1/2 c All-purpose flour 1/2 c Shortening
1/2 ts Salt 4 tb To 5 tbsps milk
The Filling:
Slice squash in half lengthwise, and remove seeds. Place cut side
down in a shallow baking pan; add water to depth of 3/4 inch. Bake
uncovered at 350 degrees F for 45 minutes or until tender. Drain and
cool. Peel squash; mash pulp thoroughly. Set aside 1-1/4 cups mashed
squash; store remainder in refrigerator for other uses.
Combine pulp, sugar, spices, and salt; stir well. Gradually stir
in milk and eggs. Pour into pastry shell; bake at 400 degrees for 10
minutes. Reduce heat to 350 degrees F.; bake an additional 40 minutes
or until set. Cool. Yield: one 9-inch pie.
The Pastry:
Combine flour and salt; cut in shortening with pastry blender until
mixture resembles coarse meal. Sprinkle milk, one tablespoon at a
time, over surface; stir with a fork until all ingredients are
moistened.
Shape dough into a ball, and place on a lightly floured surface;
roll dough into a circle 2-inches larger than inverted 9-inch
pie-plate. Place in pie-plate, and trim edges. Fold under to form
standing rim; flute edges. Yield: One 9-inch pie shell.
From Rudie Henn of Kentucky in October, 1987 “Southern Living” Typos
by Jeff Pruett
Yields
1 x 9″ pie