Name: Cushaw Pie (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups All-purpose flour; 1/2 tsp Salt; 1/2 cup Shortening, cold; 4-6 tbsp Ice water; 4 cups Cushaw squash, cooked and mashed; 1 cup Granulated sugar; 1/2 cup Brown sugar, packed; 1 tsp Ground cinnamon; 1/2 tsp Ground nutmeg; 1/4 tsp Ground cloves; 1/4 tsp Salt; 2 tbsp Butter, melted; 1/2 cup Heavy cream; 1 Egg

Recipe tier

A traditional Cushaw Pie with a simple, spiced filling. This recipe focuses on accessibility and ease of preparation.

Total 2h 30m

Serves 8

Steps 4

Ingredients 14

Crust
1 cups 156 g All-purpose flour
tsp 2.5 mL Salt
cup 113 g Shortening, cold
4-6 tbsp 60-90 mL Ice water
Filling
4 cups 946 mL Cushaw squash, cooked and mashed
1 cup 200 g Granulated sugar
cup 120 mL Brown sugar, packed
1 tsp 5 mL Ground cinnamon
tsp 2.5 mL Ground nutmeg
tsp 1.25 mL Ground cloves
tsp 1.25 mL Salt
2 tbsp 30 mL Butter, melted
cup 120 mL Heavy cream
1 1 Egg

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Equipment

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Instructions

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Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, combine the mashed Cushaw squash, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Mix well.
Add the wet ingredients to the Filling: Stir in the melted butter, heavy cream, and egg until well combined.
Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled crust and place it in a 9-inch pie plate. Pour the filling into the crust. Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. Let cool completely before serving.