Squash Pie |
"A first rate use for fall squash. If there is too much filling, surplus can be baked in custard cups set in pan of warm water. Do not bake collectively with the pie, because the steam from the water will make the pie soggy."
Ingredients :
- 1 recipe pastry for a 9 inch single crust pie
- 1 cup white sugar
- 1/eight teaspoon ground cinnamon
- 1/eight teaspoon floor nutmeg
- 1 pinch salt
- 1 tablespoon butter, melted
- half of teaspoon ground ginger
- 2 cups warm milk
- 2 kilos butternut squash
- three eggs
Instructions :
Prep : | Cook : 8M | Ready in : |
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- Preheat oven to 425 stages F (220 stages C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook till tender, approximately 15 mins. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 mins, or till a knife blade inserted within the middle comes out easy.
Notes :
- Reynolds® Aluminum foil may be used to preserve food wet, cook it flippantly, and make clean-up less complicated.
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