Honey Squash Pie

Ingrients & Directions 1 c Flour 1 1/2 c Evaporated Milk 1/2 ts Salt 1 ts Cinnamon 1/2 c Shortening 1/2 ts Vanilla Cold Water 1/2 ts Nutmeg 3 Eggs 1/2 ts Cloves 2 c Squash — cooked strained 1/2 ts Ginger 1/2 c Honey Sift flour and salt together […]

Ingrients & Directions


1 c Flour 1 1/2 c Evaporated Milk
1/2 ts Salt 1 ts Cinnamon
1/2 c Shortening 1/2 ts Vanilla
Cold Water 1/2 ts Nutmeg
3 Eggs 1/2 ts Cloves
2 c Squash — cooked strained 1/2 ts Ginger
1/2 c Honey

Sift flour and salt together into bowl; add shortening. Cut in with
pastry blender or 2 knives until like coarse meal. Cut small amount
of cold water in mixture to hold together from bowl. Roll out on
floured board; fit into a 10-inch pie pan, letting pastry hang over
edge 1/2 inch. Fold under extra 1/2 in; flute edges.

Break eggs into mixing bowl; bursh small amount of egg on inside of
pie crust. Mix eggs with remaining ingredients. Pour into pie crust.
Bake at 375 F until knife inserted in center comes out clean.

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Yields
1 servings

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RobinDee

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